Pouding chômeur with bacon

Heat the oven to 400°F.

In a pan, cook the bacon for 6 to 8 minutes over medium-high heat until crispy. Spread out on a paper towel-lined plate.

In a bowl, mix the flour and baking powder.

In a second bowl, cream the sugar and butter (mix until the sugar has dissolved in the butter and the mixture is white and fluffy).

Add the egg, milk and vanilla to the sugar and butter mixture. Whip.

Add the flour and baking powder mixture and half of the bacon and mix well.

In another bowl, whip the brown sugar, cream and water. Pour into a glass ovenproof dish (Pyrex, for example).

Add the dough mixture to the syrup mixture. Bake in the oven for 30 to 35 minutes.

Allow to cool for 10 minutes before serving. Garnish with the remaining bacon.