I am going to a friend's house next week for dinner with collegues and she asked us all to bring a little something that would be representative of our mother land since she's from France and many of our collegues have different origins. I was planning on baking the pouding chômeur from the Au pied de cochon cookbook but was wondering how foolproof the recipe is. Should I do a test drive this weekend? And if anyone has done it before, which size baking dish did you use?
Thanks for the help!