A goose dessert for sugaring off time!

It's sugaring off time! What's better than a typical Quebec dessert that perfectly combines goose and maple syrup: Pouding chômeur with duck or goose eggs!

Ingredients
1 can of 540 ml (19 oz) maple syrup
500 ml (2 cups) 35% cream
10 ml (2 tsp) baking powder
1 ml (1/4 tsp) salt
115 g (1/2 cup) unsalted butter, softened
210 g (1 cup) sugar
1 goose egg or 2 duck eggs
180 ml (3/4 cup) milk
5 ml (1 tsp) vanilla extract
225 g (1 1/2 cups) unbleached all-purpose flour

Preparation

1. Place the rack in the center of the oven. Preheat the oven to 200°C (400°F).
2. In a medium saucepan, bring maple syrup and cream to a boil.
3. Pour into a 2.5 litre (10 cup) baking dish.
4. In a medium bowl, combine flour, baking powder and salt.
5. In another bowl, cream the butter with the sugar using an electric mixer.
6. Add the egg and beat until combined. On low speed,
7. Add the dry ingredients, alternating with the milk and vanilla.
8. Using an ice cream scoop or large spoon, spread the batter over the hot syrup.
9. Bake for 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
10. Serve warm, alone or with vanilla ice cream.