Pouding Chomeur

Method

Preheat the oven to 180°C and butter a 2-litre baking dish. Whisk together flour, baking powder and salt. In a separate bowl, cream 100g butter and caster sugar until light and fluffy, then beat in eggs one at a time, alternating with the milk and vanilla extract, before folding in the dry ingredients. Pour the batter into the prepared dish. For the sauce, combine brown sugar, 100g butter, cream and water in a saucepan, heating gently until the sugar dissolves and the mixture is smooth. Pour the hot sauce over the cake batter without stirring. Bake for 45-50 minutes until the sponge is golden and springs back when lightly touched, whilst the sauce pools beneath. Allow to cool for 10 minutes before serving warm with the toffee sauce spooned over each portion.