Mix together butter and sugar until smooth.
Mix in eggs, add flour, baking power until dough is smooth and consistent.
Place dough in zip-lock bag and keep in a cold ice chest for at least 24 hours.
On baking day, mix together syrup, cream and bring to a boil.
Remove syrup mixture from heat and let cool.
Divide dough into six equal parts and place into a 10' dutch oven.
Pour syrup mixture over dough.
Bake with 21 briquettes on lid and 7 briquettes under oven 25-30 minutes or until cakes are golden brown.
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Desserts on outdoor holidays may not be usual but can be real fun making and relishing them. Check out Chef Deen and Joanie showing how to make Pouding Chomeur - a French Canadian delicacy with IRG brand maple syrup as the key ingredient. Outdoor holiday a celebration!
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