Best 5 Pouding Chomeur Recipes
Indulge in the delectable world of Pouding Chômeur, a classic Canadian dessert that combines the comforting flavors of a moist cake with a luscious caramel sauce. This humble yet extraordinary dish holds a special place in the hearts of many, embodying the essence of home cooking and evoking nostalgic memories.
The name "Pouding Chômeur," which translates to "unemployed pudding" in English, is a testament to its humble origins. During the Great Depression, when many Canadians faced economic hardship, this dessert was created as an affordable and comforting treat. With its simple ingredients and easy preparation, Pouding Chômeur became a symbol of resilience and the ability to find joy in the simplest things.
Our curated collection of Pouding Chômeur recipes offers a delightful variety of this classic dessert. From traditional takes that honor the original recipe to creative interpretations that add a modern twist, there's a recipe here to satisfy every palate. Whether you prefer a classic vanilla cake base or crave the richness of chocolate, our recipes have you covered.
For those seeking a gluten-free option, we have a recipe that uses almond flour and tapioca starch to create a light and airy cake that is just as delicious as the traditional version. And for those with a sweet tooth, our chocolate Pouding Chômeur is an indulgent treat that combines the comforting flavors of chocolate cake and caramel sauce in every bite.
No matter which recipe you choose, Pouding Chômeur is sure to bring warmth and comfort to your kitchen and your heart. So gather your ingredients, preheat your oven, and embark on a culinary journey that celebrates the enduring spirit of this beloved Canadian dessert.
POUDING CHOMEUR
Though it translates to 'unemployed man's pudding,' pouding chomeur isn't cheap to make. The good news is you don't really need to eat this more than a few times a year anyway. It's the perfect dessert to pair with summer fruit or vanilla ice cream. If you use a bigger baking dish than I did, and pour over all the maple cream syrup, your cake should float over a pool of what will eventually be your sauce. If you just use a deep pie dish like I did, then just serve the extra sauce on the side.
Provided by Chef John
Time 1h
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Butter a deep baking dish and place it on a sheet pan.
- Bring maple syrup and heavy cream to a boil in a deep saucepan over medium-high heat. Turn off heat once mixture starts to bubble, stir, and set aside.
- Beat butter and sugar together in a bowl using a spatula or electric mixer until creamy and well combined. Whisk in vanilla extract and 1 egg until incorporated. Mix in the other egg. Sprinkle in baking powder, salt, and flour. Mix with a spatula until batter is just combined.
- Transfer batter to the prepared dish and pour the maple-cream sauce on top, stopping between 1/2 to 1-inch from the top of the dish. Reserve any extra sauce.
- Bake in the center of the preheated oven until pudding is golden brown and a toothpick inserted into the center comes out mostly clean, about 30 minutes. Let cool for 10 minutes; serve pudding with any extra maple-cream sauce.
Nutrition Facts : Calories 601.5 calories, Carbohydrate 75.5 g, Cholesterol 134.6 mg, Fat 32.6 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 20 g, Sodium 203.4 mg, Sugar 52.7 g
POUDING CHOMEUR WITH MAPLE SYRUP
This is a recipe from the coup de pouce. Pouding Chomeur is a famous dessert here in Quebec, Canada. Posted for ZWT4 Canada.
Provided by Boomette
Categories Dessert
Time 52m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cake: In a large bowl, with an electric mixer, beat butter and sugar until light. Add eggs and vanilla and mix. In another bowl, mix flour and baking powder. Add dry ingredients to the butter mixture, alternating with the milk, and mix well. Pour the batter in a greased 13' x 9' oven glass dish.
- Sauce: In a large saucepan, bring to boil the syrup, brown sugar, heavy cream and butter while stirring. Reduce the heat and let simmer for 2 minutes or until the sauce has slightly reduced. Pour slowly the boiling sauce on the batter.
- Cook in a preheated oven of 325 F for about 35 minutes or until the top of the pudding is golden and a toothpick inserted in the middle comes out clean. Serve warm or at room temperature.
POOR MAN'S PUDDING (POUDING CHOMEUR)
Living in Quebec you learn many things. One, you learn that shoveling snow is considered a winter pastime. Secondly, and more deliciously, you learn that maple syrup can be put on a heck of a lot more than just pancakes (crepes up here). This little recipe is call Poor Man's pudding, and there is probably a recipe for every single family in the Province. This is the one my wife's family makes, and is fantastic. Yes, it's a little sweet, but nothing an ice cold glass of milk can't fix!
Provided by justiceforall
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F.
- In a large heavy pan, bring to a boil the maple syrup and the cream. Pay close attention, because it will boil over! Once a slow roll begins, continue for about 3 to 4 minutes, and remove from the heat.
- With an electric beater, beat the butter and the sugar together. Add the eggs and continue beating for about 2 minutes.
- Sift together the flour, baking powder and the salt. Add the dry ingredients into the the egg mixture, alternating with the milk.
- Pour the batter into a 13x9-inch pan. Pour the maple syrup/cream mix on top.
- Bake for 30 minutes.
- Enjoy with vanilla ice cream, whipped cream, or all by itself!
- *NOTE*: a variant that I saw on a local television cooking show called for doing all the above steps, but using single serving baking cups. Before adding anything, put in one or two frozen raspberries, then the batter, followed by the maple/cream mix.
- Makes an impressive and tasty quick dessert on a cold winter night for guests.
Nutrition Facts : Calories 716.3, Fat 33.5, SaturatedFat 20.4, Cholesterol 156.3, Sodium 245.7, Carbohydrate 100.4, Fiber 0.8, Sugar 68.4, Protein 6.8
POUDING CHOMEUR TRADITIONNEL
Pouding chomeur is a classic Quebec dessert that translates as 'Poor man's pudding'. A syrup is poured on top of the cake mixture before baking and it turns into a delicious sauce that gathers at the bottom of the dish.
Provided by loulou
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Combine flour, baking powder, and salt in a bowl.
- Mix brown sugar, water, and 2 teaspoons butter together in a saucepan; bring to a boil. Reduce heat and simmer until syrup has thickened, about 8 minutes. Remove from heat.
- Beat 2 teaspoons butter in a bowl using an electric mixer until smooth and creamy. Gradually add white sugar until incorporated; beat in egg. Gradually beat flour mixture into butter mixture, alternating with milk, until batter is smooth; stir in vanilla extract. Transfer batter to prepared loaf pan; pour in the syrup on top of the batter.
- Bake in the preheated oven until cake is set and syrup has soaked to the bottom, 30 to 40 minutes.
Nutrition Facts : Calories 391.6 calories, Carbohydrate 86.9 g, Cholesterol 39.2 mg, Fat 4 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 2.2 g, Sodium 198.3 mg, Sugar 70.3 g
MAPLE PUDDING CAKE (POUDING CHôMEUR)
"Unemployed man's pudding" is made from ingredients that are inexpensive and abundant in Quebec. From Gourmet March, 2006.
Provided by Vicki Butts (lazyme)
Categories Cakes
Time 50m
Number Of Ingredients 11
Steps:
- 1. Put oven rack in upper third of oven and preheat oven to 350F.
- 2. Stir together maple syrup, heavy cream, cider vinegar, and pinch of salt in a small saucepan and bring to a boil, then remove from heat.
- 3. Beat together butter and sugar in a bowl with an electric mixer until light and fluffy, about 1 minute.
- 4. Add egg and vanilla, then beat until just combined (batter will be very thick).
- 5. Sift flour, baking powder, and salt together into egg mixture and stir with a rubber spatula until just combined.
- 6. Pour 1/3 cup syrup mixture into baking dish.
- 7. Divide batter in bowl into 6 mounds with rubber spatula and spoon each mound onto syrup mixture in baking dish, spacing mounds evenly.
- 8. Pour remaining syrup mixture over and around mounds.
- 9. Bake until topping is golden and firm to the touch, 25 to 30 minutes.
- 10. Serve warm, with creme fraiche or sour cream if desired.
Tips:
- Use day-old bread for a chewier pudding.
- If you don't have day-old bread, you can toast fresh bread before using it.
- Use a variety of breads for a more flavorful pudding.
- Don't be afraid to experiment with different toppings, such as fruits, nuts, or chocolate chips.
- Serve pudding warm or cold, depending on your preference.
Conclusion:
Pouding chômeur is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover bread, and it can be customized to your own taste. Whether you like it warm or cold, with fruit or nuts, pouding chômeur is sure to be a hit.
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