• Annemarie Bolduc

My Pouding Chômeur

A Québec traditional pudding cake made with love and maple syrup.

Pouding Chômeur dessert • Photography © Bottle and Brush Studio 2020

Pouding Chômeur (meaning unemployed pudding cake) was created in the Great Depression in Québec. There are different variations of this recipe 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. If you live outside Canada, maple syrup can be more expensive, but I reckon there is no better dessert made with basic ingredients than this one. Since I’ve been in Australia developing my version of this recipe and the Berry Picker Pudding Cake, it has become my favourite homemade dessert. Something special as well about the Pouding Chômeur is that this traditional pudding cake was served on the dessert buffet at our wedding in Batlow. My mum, who made the trip to Australia for the occasion, cooked two versions of it, one with maple and one with our farm’s blackberries. It was a great success and it was a pleasure to have my mother here with us participating in the catering with food that was a fusion of both our cultures. 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, 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


INGREDIENTS OF THE SAUCE:

3/4 cup of water

½ cup of pure maple syrup

1/3 cup brown sugar

50g of butter


INGREDIENTS OF THE CAKE:

1 cup of plain flour

2 tsp of baking powder

2/3 cup of sugar

½ cup milk (full cream)

1 egg

Maple sugar or flakes (optional topping)


PREPARATION: Preheat oven to 180C (350F).

In a small saucepan, mix water, maple syrup, brown sugar and butter.

Simmer for a few minutes to dissolve the sugar and melt the butter.

Pour the sauce into an oven safe glass dish (at least 20 cm in diameter and 5-10 cm deep).

In a bowl, beat the egg with sugar and milk.

Add the flour and baking powder to the egg mixture and stir well until smooth.

Spread the pudding dough mixture over the sugar sauce (and don’t worry if it melts into the sauce).

Bake in the oven for about 45 minutes (or a little less if using fan forced oven), until golden (if a toothpick or skewer inserted in the middle comes out clean, it is cooked).

Let cool and serve on its own or with ice cream or plain yogurt.


#berrypuddingcake #maplesyrupcan #sugarshackfood

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