Best 5 Pouding Chomeur Traditionnel Recipes
In the realm of comforting desserts, Pouding Chômeur, a classic French-Canadian treat, reigns supreme. This humble yet delectable dish, pronounced "poo-ding-sho-mur," has captured the hearts of many with its simple ingredients and nostalgic charm. Its name, which translates to "unemployed man's pudding," reflects its humble origins as an affordable dessert enjoyed by working-class families during the Great Depression.
Pouding Chômeur is essentially a moist and fluffy cake drenched in a luscious vanilla sauce. It features a tender crumb, a caramelized top, and a rich, buttery flavor that lingers on the palate. The cake batter is straightforward, calling for pantry staples like flour, sugar, baking powder, and eggs. Its simplicity allows the vanilla sauce to take center stage, transforming the dish into a symphony of flavors.
This article presents a collection of Pouding Chômeur recipes that cater to various tastes and preferences. The traditional recipe embodies the classic flavors and textures that have made this dessert a beloved staple. For those seeking a richer experience, a chocolate version offers a decadent twist with the addition of cocoa powder and chocolate chips. If time is of the essence, a quick and easy recipe provides a shortcut without compromising on taste.
For those with dietary restrictions, the gluten-free and vegan recipes offer delicious alternatives that maintain the essence of Pouding Chômeur. The gluten-free version utilizes almond flour and tapioca flour to create a tender and flavorful cake, while the vegan recipe relies on plant-based ingredients to deliver a satisfying dessert experience.
Additionally, the article includes a recipe for a salted caramel sauce that can be used to enhance the classic Pouding Chômeur or to create a delightful salted caramel variation. This sauce adds a touch of sophistication and elevates the dessert to a new level of indulgence.
Whether you are a seasoned baker or a novice in the kitchen, this collection of Pouding Chômeur recipes offers something for everyone. From the traditional to the innovative, these recipes are sure to satisfy your sweet cravings and bring warmth to your heart. Embrace the comforting flavors of this classic French-Canadian dessert and embark on a culinary journey that celebrates simplicity, nostalgia, and the joy of homemade treats.
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 CHôMEUR
Pouding chômeur--or "pudding of the unemployed"--is a sweet, sticky cake from Quebec, Canada. It originated during the Depression as an easy and cost-effective dessert using pantry ingredients. Originally, you would make a simple sauce with brown sugar, flour and water, spread it on the bottom of a baking dish and then top it with a vanilla cake batter. Once the economy picked up, maple syrup was introduced into the sauce and it quickly became a key ingredient. The result is a super moist cake that you serve warm, sauce-side up, preferably with a dollop of whipped cream and some fresh berries.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Spray a 9-inch square baking dish with cooking spray.
- Put the maple syrup, cream and 1/8 teaspoon salt in a medium saucepan and set over medium-high heat, whisking to combine. Bring to a boil and cook until reduced slightly, about 1 minute, then pour into the prepared baking dish.
- Meanwhile, beat the sugar and butter in a large bowl with an electric mixer on medium-high speed, scraping down the sides of the bowl with a rubber spatula as needed, until light and fluffy, 2 to 3 minutes. Add the milk, vanilla and eggs, then beat again on medium-high speed until smooth. Whisk together the flour, baking powder and 1/8 teaspoon salt in a medium bowl to combine. Add the flour mixture to the butter mixture, then beat on medium speed until just combined and no lumps remain.
- Dollop the cake batter on top of the maple sauce in an even layer. It's okay if some of the sauce is still visible once all the batter has been added.
- Bake until the sauce is slowly bubbling at the edges, the top of the cake is golden brown and a toothpick inserted in the center comes out clean, 24 to 27 minutes. Cool 5 minutes, then cut into squares and serve warm, sauce-side up, topped with a dollop of whipped cream and some fresh berries if using.
CHOMEUR'S PUDDING
A classic French-Canadian sweet. Along with rice pudding and gelatin, this is one of the most commonly offered desserts in diners. Contrary to the usual recipe, this one uses milk for a more cake-like texture.
Provided by Burgz
Categories Desserts Custards and Pudding Recipes
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- Sift the flour and baking powder together in a small bowl. Beat the egg, sugar, and 1/4 cup margarine together in a large bowl. Add the flour mixture alternately with the milk to the egg mixture, stirring just to combine. Pour the batter into the prepared dish.
- Bring the water to a boil in a saucepan; stir the brown sugar, 1/4 cup margarine, and vanilla extract into the water and return to a boil for 2 minutes. Pour the sauce over the batter.
- Bake in the preheated oven until the center is set, about 45 minutes.
Nutrition Facts : Calories 516.1 calories, Carbohydrate 98.6 g, Cholesterol 25.7 mg, Fat 12.7 g, Fiber 0.6 g, Protein 4.4 g, SaturatedFat 2.6 g, Sodium 231.3 mg, Sugar 80 g
POUDING AU CHOMEUR
This is VERY easy to make and absolutely wonderful. It disappears quickly!! I got the recipe from my friend in Quebec. The original was brought over from France when the first settlers arrived in "Nouvelle France" or Quebec. Somewhere over time it became "Grand-pere" when someone substituted maple syrup for the brown sugar/water mix. Both versions are INCREDIBLY DELICIOUS! It is wonderful served warm with vanilla ice cream or cool whip. It also good served cold or room temperature.
Provided by Alskann
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Mix the first six ingredients together in a deep baking dish (the deeper the better to prevent spills).
- This is the"batter".
- Combine the boiling water,3/4 cup brown sugar and nutmeg.
- Pour over the top of the"batter".
- Bake 30 minutes at 350.
- **NOTE:To make Grand-pere instead, replace the 2 cups boiling water and 3/4 cup brown sugar with 3/4 cup boiling water and 2 cups maple syrup- omit the nutmeg.
- Either version is equally delicious.
Nutrition Facts : Calories 304.5, Fat 1.3, SaturatedFat 0.7, Cholesterol 4.3, Sodium 256.4, Carbohydrate 71.5, Fiber 0.8, Sugar 53, Protein 3.2
POOR MAN'S PUDDING CAKE (POUDING CHOMEUR)
Adopted recipe! A traditional French-Canadian recipe that is very common in Quebec. A syrupy "pudding" with a cakey topping. Very sweet.
Provided by Barefoot Beachcomber
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan melt butter or margarine; stir in brown sugar.
- Add water and vanilla.
- Bring to a boil.
- Meanwhile, make the dough.
- Cream butter or margarine; add sugar.
- In a separate bowl, combine flour, baking powder and salt.
- Add to butter mixture alternately with milk.
- Pour syrup into a 9 X 13 baking dish.
- Drop dough by teaspoons over syrup.
- Bake at 350 F for 30 minutes.
Nutrition Facts : Calories 407, Fat 9.7, SaturatedFat 6, Cholesterol 26.1, Sodium 211, Carbohydrate 78.5, Fiber 0.6, Sugar 58.8, Protein 3.3
Tips:
- Use fresh ingredients: For the best flavor, choose fresh, ripe fruit for your pouding chômeur. Freshly grated lemon zest and vanilla extract will also add a boost of flavor.
- Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
- Let the cake cool slightly before inverting it: This will help prevent the cake from breaking.
- Serve the cake warm with a scoop of vanilla ice cream or whipped cream: This is the classic way to enjoy pouding chômeur.
Conclusion:
Pouding chômeur is a delicious and easy-to-make dessert that is perfect for any occasion. With its simple ingredients and classic flavor, it is sure to be a hit with everyone. So next time you are looking for a sweet treat to enjoy, give pouding chômeur a try. You won't be disappointed!
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