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
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Ty Tofflemoyer
t-t@aol.comI made this for a potluck and it was a huge hit. Everyone loved it!
Gift Kincoco
k_g@hotmail.comThis recipe is a great base for experimentation. I've tried adding different fruits, spices, and nuts, and it's always delicious.
Kiran Hassan
kiran-hassan@yahoo.comI'm not a fan of raisins, so I omitted them from the recipe. I also added a bit of cinnamon and nutmeg to the batter, and it turned out great.
Naila Shah
shah-naila94@gmail.comThis recipe is a bit too complicated for my taste. I prefer simpler recipes that don't require a lot of ingredients or steps.
NATNAEL ABEBAW
n-abebaw@hotmail.co.ukThe pudding was a bit dry. I think I should have added more milk to the batter, or maybe even some melted butter.
Jesse Laplant
l_j64@yahoo.comThis recipe is a bit too sweet for my taste. I would recommend reducing the amount of sugar by half or even a third.
JF Urme
uj@hotmail.comI would have liked the pudding to be a bit more firm. I think I'll try baking it for a few minutes longer next time.
Karen Coates
coates_k@hotmail.comThis recipe is a bit time-consuming, but it's worth it. The pudding is so rich and delicious.
Ithabeleng Lebasa
ithabeleng.l71@yahoo.comI've made this recipe several times now, and it's always a hit. It's a great dessert to serve at parties or potlucks.
Sahar Kasiri
sahar-kasiri51@yahoo.comThis was a fun recipe to make with my kids. They loved helping me mix the ingredients and pour the batter into the pan.
Ichrack Dali
idali@gmail.comI'm not a baker, but this recipe was easy to follow and the results were amazing. I'll definitely be making this again.
Chisom Confidence
chisom.c13@yahoo.comThis is a classic recipe that everyone should know how to make. It's simple, delicious, and always a crowd-pleaser.
Jeevan Tharu
tharu_jeevan47@hotmail.comI made this for a potluck and it was a huge hit. Everyone loved it!
Nasiru Ajarat
nasiru-ajarat@yahoo.comThis recipe is a great base for experimentation. I've tried adding different fruits, spices, and nuts, and it's always delicious.
jaan mian
jaan-m87@hotmail.frThe pudding was a bit dry. I think I should have added more milk to the batter.
Udani Nisansala
unisansala@aol.comThis recipe is a bit too sweet for my taste. I would recommend reducing the amount of sugar by half.
Azariah Israel
israel-a36@hotmail.comI'm not a big fan of raisins, so I omitted them from the recipe. It was still delicious!
Soahil TCT
soahilt@hotmail.comThis was my first time making Pouding Chômeur, and it was a total success! My family loved it, and I will definitely be making it again soon.
Stacey Cameron
cameron-s70@hotmail.comI've been making Pouding Chômeur for years, and this recipe is definitely a keeper. It's so easy to make and always turns out perfect.
Lucia Etuna
e.l@hotmail.co.ukOMG! This is the best Pouding Chômeur recipe ever! It came out perfect. I didn't have a 9x13 pan, so I used an 8x8 and it worked out great. I also added a bit of cinnamon and nutmeg to the batter, and it was delicious.