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Pouding Chomeur Anyone?

by Linda Cassella

What is Pouding Chomeur you ask? Pouding Chomeur is a dessert that was created by female factory workers early during the Great Depression in the province of Quebec, Canada.

tonewoodOur next featured recipe comes courtesy of Tonewood Maple located in Waitsfield, VT.
“This is by far my favourite and it is all three of my kid’s favourite maple-inspired recipe.  The Chômeur or Poor Man’s Pudding is an old Quebecois recipe.  It is unbelievable and I prepare it often and take as my contribution to many parties and social gatherings.  I watch as my friends’ eyes roll into the back of their heads.” Says Dori from Tonewood Maple.

Pouding Chomeur

Cake:

1/2 cup (125 mL) unsalted butter, at room temperature

1/2 cup (125 mL) granulated sugar

3 cups (750 mL) all-purpose flour

2 tsp (10 mL) baking powder

2 cups (500 mL) milk

Syrup:

1 cup (250 mL) pure maple syrup

1 cup (250 mL) water

1 cup (250 mL) packed light brown sugar

1/4 cup (60 mL) unsalted butter, cut into pieces

Optional topping:

Creme fraiche or ice cream

For cake, in mixing bowl using electric mixer on high, beat butter and sugar until smooth.

In separate bowl, sift flour and baking powder. In three additions with mixer on low speed, beat into butter mixture, alternating with milk.

Spread batter into greased 10- by 12-inch (25- by 30-cm) cake pan or 9- by 13-inch (22.5- by 32.5-cm) baking dish.

For syrup, in small saucepan, combine maple syrup, water, sugar and butter over medium heat. Cook, stirring, until mixture starts to simmer. Simmer 2 minutes. Pour over batter.

Bake in preheated 325F (160C) oven until batter puffs, syrup bubbles around edges, and toothpick inserted in centre of cake comes out clean, about 45 minutes.

Serve pudding in bowls, topping with excess sauce and ice cream, if desired. (Serve leftovers slightly warmed or at room temperature.)

Makes about 12 servings.

Doesn’t this sound wonderful?

For information on the following events and more visit Vermont.com Calendar of Events Page.

Maple Open House Weekend: April 2-3, 2016

Vermont Maple Festival: April 22-24, 2016

Thanks to Dori at Tonewood Maple for the unique recipe!

 

 

 

 

 

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