Taste the World, which takes place in the Speakers’ Corner of Botanic Park, will this year feature 15 sessions over three days, with artists from around the world showing how to make dishes including Fatteh Chicken, Cuban Fried Rice, Ceviche, and Haggis Pakora with a Chivas Whisky Sauce (see the full schedule here).

Le Vent Du Nord’s cooking session is at 3.30pm on Saturday, and they will perform their eclectic progressive folk music – combining hurdy-gurdy, accordion, bouzouki, guitar and fiddle with foot-stomping harmonies – on Sunday and Monday afternoons.

Pouding-Chômeur (Poor Man’s Maple Cake)

Serves 8
Prep time: 20 minutes
Cooking time: 40 minutes

Ingredients

500ml pure maple syrup
500ml 35% cream (known in Australia as thickened, pouring or single cream)
375g unbleached all-purpose flour
10g baking powder
¼ tsp salt
125ml unsalted butter, softened
250g sugar
2 eggs
180ml milk
1 tsp vanilla extract

Method

With the rack in the middle position, preheat the oven to 200C.

In a saucepan, bring the maple syrup and cream to a boil. Pour into a 2.5-litre (10-cup) soufflé dish (or divide between eight smaller dishes/tins – see note below). Set aside.

In a bowl, combine the flour, baking powder, and salt. Set aside.

In another bowl, cream the butter and sugar with an electric mixer. Add the eggs, one at a time, and beat until smooth. At low speed, add the dry ingredients alternately with the milk and vanilla. With an ice cream scoop or large spoon, spread the dough on the hot syrup.

Place the dish on a baking sheet (to collect any syrup that could overflow from the pudding cake). Bake for about 40 minutes or until a toothpick inserted in the centre of the cake comes out clean.

Serve warm or cold.

Note: The chef who made the cake for these photographs used eight smalls tins, filled three-quarters of the way to the top.

Recipe provided via Arts Projects Australia.