Maple Cream Pouding Chômeur

Position a rack in the upper third of the oven and preheat to 450°F (230°C).
Arrange eight ovenproof, single-serving ramekins on a rimmed baking sheet.

In a large bowl, cream the butter and sugar until pale and fluffy, scraping down the sides and bottom of the bowl as needed.
Beat in the eggs one at a time.
In a separate bowl, whisk together the flour and baking powder.
Stir the dry ingredients into the butter mixture just until combined.
Use the batter right away, or cover and refrigerate for up to 24 hours.

Combine the maple syrup and cream in a medium saucepan.
Bring to a full boil over medium heat, stirring occasionally to bring the syrup and cream together into a smooth sauce.
Once it reaches a boil, reduce the heat and simmer gently until slightly thickened. Remove from the heat.

Spoon about 2 tablespoons of hot maple cream sauce into each ramekin.
Add about ⅓ cup of batter to each, then slowly pour more sauce over the top until each ramekin is about two-thirds full.
If you’re preparing the puddings to freeze, let the sauce cool completely before assembling and freeze unbaked (see recipe notes).

Bake uncovered for about 20 minutes, until the tops are golden all the way to the centre and the cakes feel set when lightly pressed.
Let stand for a few minutes, then serve warm, with a small scoop of vanilla ice cream if you like.

Make ahead. The batter can be covered and refrigerated for up to 24 hours.
To serve. I bring the ramekins straight to the table. For an extra treat, add a small scoop of vanilla ice cream while the cake is still warm so it starts to melt into the maple sauce.
To freeze. Let the maple cream sauce cool completely before assembling so the butter in the dough stays firm. Use ramekins (or container) rated to go directly from the freezer into a preheated 450°F (230°C) oven. Assemble as directed, cover tightly and freeze before baking.
To bake from frozen. When a craving strikes, take out as many puddings as you like. Uncover, set on a rimmed baking sheet and bake straight from frozen at 450°F (230°C) for about 25 to 30 minutes, until the tops are golden all the way to the centre.