Making a pouding chomeur in advance
I want to make a pouding chomeur (similar in structure to a sticky toffee pudding – the kind of cake that’s baked in a syrup or with a syrup poured over it once it comes out of the oven, so the cake absorbs the syrup and is moist). But I Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude