Pouding Chômeur

Recipe: Pouding Chômeur

Pouding Chômeur also known as Poor Man’s Pudding is a Quebecois classic which originated during the Great Depression. Traditionally brown sugar was used but due to products being frightfully expensive during the Great Depression, oil replaced butter and maple syrup replaced the brown sugar. More specifically this decadent dessert was created by the female factory workers in Quebec.  Hot syrup was poured over a cake batter, resulting in a moist cake with a caramel like sauce. Though a bit too sweet, the warm Pouding Chômeur with cold vanilla ice cream is simply a delightful experience. Originally a home cooked dessert, over time Pouding Chômeur has moved to the restuarant menus and Sugar Shacks (Cabane à Sucre).

 

History Of Maple Syrup

Long before the arrival of English and French settlers,  the Indigenous people were tapping trees and harvesting the sweet sap from the maple trees in most parts of Eastern Canada. While the Abenaki, Haudenosaunee and Mi’kmaq used the sweet liquid to cook and preserve food, it is the Anishinaabe who were “sugaring off”. That is they were the ones who were boiling it down to a syrup as we know it today.

By 1500s the Indigenous people taught the French in Quebec how to tap the maple trees. This is usually done during the Spring months when it is the sweetest. During the 1700s and 1800s, maple syrup production and industrialization grew rapidly. During the sugaring off season, it is a tradition with most of the families to visit a Sugar Shack or Cabane à Sucre. Hiking through the forest of maple trees, sleigh rides and eating at the shacks is a must. Pea soup, maple baked beans, crepes, maple taffy pulled on fresh snow, desserts with maple syrup, maple baked ham, omelettes, crispy pork rinds (oreilles de crisse). You pour maple syrup on literally everything! Not surprising at all considering that 70% of the earth’s maple syrup comes from Canada, of which 90% is from Quebec.

 

Memories

I tasted Pouding Chômeur for the first time during my first visit to Montreal in 2013. After spending time walking around the Old Port, Montreal (and my son makes us walk!), we stopped at Jardin Nelson to have our dinner. Luckily back then we didn’t have to really book a table, but now you have to. By the time I had the filling delicious Crêpe Nelson I was full! We didn’t want to have any dessert but the waiter was quite perseverance. So we finally agreed and asked him what he would recommend. Knowing that we were not from Canada, he suggested Pouding Chômeur. And I fell in love with it!

 

Sharing Pouding Chômeur Recipe  With The Group Sunday Funday

I am the host for this Sunday and I suggested the following “Celebrate Canada Day with me. Make a dish that is red and white or make any Canadian food”. When I had volunteered to host this Sunday, at the beginning of the year, had no idea that we would be taking a cruise to Norway and Iceland. When this post goes live, I will be at sea heading towards Iceland. We’re celebrating hubby’s 70th (actual birthday is 25th Dec). But as they say important milestones, we celebrate throughout the year. I had made Pouding Chômeur when I invited my friends over for dinner in Feb. So it would be sad that I don’t participate in this event especially when I am the host and my dish is ready.

 

Canada Day Recipes

Must admit, I have yet to try out Canadian recipes.

 

More About Pouding Chômeur

I went through several recipes online and each one slightly different from the other. Some used more maple syrup, eggs or even sugar. Finally, I settled for the recipe by Ricardo. He is a popular Canadian chef, television host, author and entrepreneur from Quebec. I remember watching Ricardo Larrivée’s cookery shows on telly every time we came to visit my son. Trust me, when you try out the recipe it will turn out absolutely perfect. You may that the amount of batter is too little for the size of the cake tin 8 X 8 inches. But when baked the quantity is not small at all.

As this pudding is a bit more on the sweetish side, a small serving is that is required. The recipe is for 8 people. I prefer the warm pudding with cold vanilla ice cream as opposed to whipped cream.

For a modern twist, people add pecans or walnuts too.

Make the pudding a day ahead. The flavours of maple infuse well into the cake. Warm it up in a preheated oven of 175º for 15-20 minutes or till the sauce bubbles a bit. Make sure you cover the pan with some aluminum foil to retain the moisture. For a single serve can warm it up in the microwave oven for 30-60 seconds. Make sure you cover it with the food cover.

Check Out What Members Of Sunday Funday Have Made To Celebrate Canada Day

 

• Butter Tarts by Karen’s Kitchen Stories
• Cherry Chip Cake by Amy’s Cooking Adventures
• City of Nanaimo’s Namesake Bar by A Messy Kitchen
• Maple Banana Muffins by Sid’s Sea Palm Cooking
• Maritime Hodge Podge  Creamy Summer Vegetables –  by Food Lust People Love
• Pouding Chômeur by Mayuri’s Jikoni
• Pumpkin Pie With Homemade Pie Crust by Sneha’s Recipe
• Quick and Easy Poutine by A Day in the Life on the Farm

 

 

 

 

Ingredients Required For Pouding Chômeur

Maple Syrup

Use good quality maple syrup to prepare the sauce.

Fresh Cream

Some fresh whipping cream to make the sauce.

All Purpose Flour

Also known as plain flour, we need some for the cake batter.

Oil | Butter

I have used odourless oil (canola, sunflower, corn). If you prefer to use butter, melt it.

Sugar

Normal white sugar for the batter. Add between 4-6 tbsp.

Vanilla Essence | Extract

Adds flavour.

Salt

Add ⅛ tsp to the sauce and ¼ tsp to the batter. Helps to balance the flavours.

Egg

1 large egg. Leave out at room temperature for about 30-60 minutes.

Baking Powder

Added as the leavening agent.

Milk

Dairy milk. Preferably 2% or 3.25% fat milk.

Vanilla Ice Cream | Whipped Cream

Serve vanilla ice cream or whipped cream with pouding chômeur.

 

 

 

 

 

 

 

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A Small Request

If you do try this recipe then please either

• add a comment below,
• send a picture to my email mayuri.ajay.patel62@gmail.com
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