My Pouding Chômeur
- Annemarie Bolduc
- Jul 3, 2021
- 1 min read
Updated: 3 days ago
A Québec traditional pudding cake made with love and maple syrup.
Pouding Chômeur (unemployed pudding cake) was created during the Great Depression in Québec. This recipe has different variations, and the original and most affordable ones are made with flour, butter, egg, milk and brown sugar. It is sooo delicious, and the best ones are definitely made with pure maple syrup, and always served in sugar shack desserts. As maple syrup is an expensive product outside Canada, I’ve been developing versions that require a bit less or substitutes like a Berry Picker Pudding Cake and Blueberry Pudding Cake. This recipe only needs half a cup of maple syrup mixed with brown sugar, water and butter to make the sauce. A fascinating thing is that when pouring the dough mixture over the sauce, it looks like it is blending all together, but once it is baked, it forms a separate layer of cake over the thickened sauce. Serve it with ice cream or plain yogurt, and enjoy!
Maple syrup Pouding Chômeur • Photography © Bottle and Brush Studio 2020
RECIPE
The recipe has been refined and published in my cookbook Québec Kitchen Abroad!
