When I received an email from the Domestic Goddess, asking me to join her Canada Day blogging event, I could think of one dessert in particular that deserved mention.
The pouding chômeur, or poor man’s pudding, simply put, is a sponge cake with a thick caramelized maple sauce that drips through the cake during cooking time. The top becomes golden with syrup and the bottom becomes spongey and saucy. and mmmm just reaaally nice!
For the time being, I only have the recipe in French. Tomorrow if I can be bothered and if I’m not too busy unpacking more boxes, I’ll post a translated recipe (unless a kind soul wants to do it for me!) This isn’t my mother’s recipe, I can’t totally vouch for it, but it seems to be similar enough to succeed.
Also, I can’t find a good picture for the life of me, so wait till I make a batch (this weekend maybe?) and I’ll put a pic up!
Pouding chômeur
Préparation : 35 min
Cuisson : 45 min
Portions : 12
Gâteau:
1 1/2 tasse (375 ml ) de farine
1 c. à thé (5 ml) de poudre à pâte
1/4 tasse (60 ml) de beurre
1 tasse (250 ml) de sucre
1 tasse (250 ml) de lait
Sauce à l’érable:
1 tasse (250 ml) de sirop d’érable
1 tasse (250 ml) de cassonade
1 tasse (250 ml) d’eau bouillante
1/4 tasse (65 ml) de beurre
Préchauffer le four à 325 F.
Tamiser ensemble la farine et la poudre à pâte. Mettre de côté.
Dans un bol, défaire le beurre en crème. Incorporer graduellement le sucre jusqu’à consistance onctueuse.
Verser le quart du lait et de la farine. Mélanger. Répéter jusqu’à épuisement du lait et de la farine.
Beurrer un moule rectangulaire de 13×9 pouces (32×22 cm). Verser la pâte. Réserver.
Dans une casserole, mélanger tous les ingrédients de la sauce. Porter à ébullition et laisser bouillir quelques instants.
Verser la sauce sur la pâte. Ne pas mélanger.
Cuire à 325F pendant 45 minutes.
(Cross posted from my food blog as a Canada Day celebratory post!)
that canadian girl 
Jennifer
This dessert is something I have eaten many times but never made myself – let me know when you get your mom’s recipe posted, I’d love to try it!
Thanks for being part of Taste Canada – I hope you enjoyed it as much as I did!
Brock
This recipe sounds almost identical to a dessert my mother used to make about 50 years ago. She called it, as I recall, “steam pudding”. I have wondered for years how to get a recipe, but never – I admit – made much effort.
Once my half-baked French kicks in, I will probably give it a try.
Thanks for posting it.
Vincent
Preparation : 35 min
Baking: 45 min
Portions : 12
Cake:
1 1/2 cup (375 ml ) of flour
1 tea spoon (5 ml) of baking powder
1/4 cup (60 ml) of butter
1 cup (250 ml) of sugar
1 cup (250 ml) of milk
Maple sauce:
1 cup (250 ml) or maple sirup (Preferably from Québec)
1 cup (250 ml) of brown sugar
1 cup (250 ml) boilling water
1/4 cup (65 ml) of butter
Preheat oven at 325 F.
Mix flour and baker powder.
Put it aside.
In a bowl, mix butter and sugar gradually until it is creamy.
Add quarter of the milk to the flour.
Mix.
Do it again 3 more time. (Do-it! Do-it!)
Butter a suare pan of 13’x9′(32×22 cm).
Pour the cake (flour mix).
Mix and boil the rest of the ingredient in a pot. Boil for a couple of minutes.
Poor sauce on the cake.
DO NOT MIX!
Bake for 45 mins at 325F.
Looks like I’m the one that had nothing to do 🙂
Enjoy this French dessert from Québec.
Merci pour le recette et puis pour m’avoir faite connaître Banksy!.
Vincent
HELEN
I had this once in Quebec and have been looking for the recipe can’t wait to make it! THANKS
Deane
So you need both brown sugar and maple syrup for the sauce? I have always made it with either/or.
Jacquette
WOOO this is SOOOOOOO goooooooood! it tastes like that time when i went to montreal and like there was a snow storm, and like it was really cold out and like umm my friends were eating something in the kitchen, that was like warm so i like um thought maybe i sould
Lili
Pouding chomeur IS the ultimate comfort food… with a cup of tea
along with soupe a l’oignon gratinee,
un bon ragout,
a piece of still warm bread (either cornmeal or irish soda, take your pick) covered with un bon fromage a pate molle…
arrose de pinot noir, mmmm
Eleanor
thanks for the recipe; Lili’s menu is wonderful; tourtière du Saguenay (made with potatoes and meat) is really good too…
Elissa
Thanks for the recipe – I was speaking to my family on the phone this Thanksgiving weekend (Im a Montrealer living in London) and they mentioned they;d had pouding chomeur for dessert after turkey. It brought back so many memories, I remember always, always ordering pouding chomeur as dessert at St Hubert BBQ for example!
So I will be making it tonight for an English friend coming round – fingers crossed!