Preparation

preparation (pudding):
heat the oven to 165ºc and apply a thin layer of butter in a 25 cm pie plate.
In a large bowl, combine the flour, breadcrumbs, wheat germs, salt, maple sugar and yeast. set aside.
in another bowl, beat the eggs until light and frothy. melt 75 g of butter and add it to the mixture with the milk, the lemon zest and the vanilla. mix the contents of the two bowls to form a dough.
In a small bowl, undo the jam (if it is too thick) and add it to the dough. Pour the batter into the pie pan and cover with aluminum foil. place the source in a larger one to which we will have added 3 to 4 cm of hot water (bain marie) and cook in the oven for about 60 minutes until it has a firm consistency.
preparation (ice wine sauce):
Mix the remaining butter with the confectioner's sugar, then add the ice wine to taste. pour over the hot pudding and serve.
alternative: use 250 g of frozen blueberries (blueberries, or blackberries instead of the saskatoon berry jam).

Ingredients

  • 100 g of flour
  • 50 g breadcrumbs
  • 25 g of wheat germs
  • a pinch of salt
  • 1 1/4 teaspoon yeast
  • 100g maple sugar
  • 2 eggs, at room temperature
  • 75 g unsalted butter, softened
  • 150 ml milk, at room temperature
  • the zest of a lemon
  • 1/2 teaspoon vanilla
  • 200 ml saskatoon berry jam
  • ice wine sauce:
  • 100 g unsalted butter, softened
  • 50g sugar
  • 1 tablespoon Canadian ice wine