Pouding chômeur (The poor man’s pudding) is a dessert that was created by female factory workers during the early years of the Great Depression in Quebec, Canada.
Today, it is casually served as a regional dessert, perhaps being a bit more popular during the saison des sucres, when maple sap is collected and processed and is usually part of the offerings during a meal at a sugar shack, but it is not specifically a maple dessert.
The pouding chômeur is a basic cake batter onto which a hot syrup or caramel is poured before baking. The cake then rises through the liquid which settles at the bottom of the pan, mixing with the batter and creating a distinct layer at the bottom of the dish. The syrup or caramel can be made from brown sugar, white sugar, maple syrup or a combination of these.
During the worst of the Depression, stale bread was used in lieu of cake batter.
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Traditional Pouding Chômeur
PREPARATION 20 MIN
COOKING 35 MIN
SERVINGS 8
INGREDIENTS
1 cup (150 g) unbleached all-purpose flour
1 ½ tsp baking powder
½ cup (105 g) sugar
1/3 cup (75 g) unsalted butter, softened
1 egg
¼ cup (60 ml) milk
½ tsp (2.5 ml) vanilla extract
2 cups (420 g) brown sugar
1 cup (250 ml) water
½ cup (125 ml) 15% cooking cream
PREPARATION
With the rack in the middle position, preheat the oven to 400°F (200°C). Butter an 8-inch (20 cm) square glass baking dish, 2 inches (5 cm) high.
Today, it is casually served as a regional dessert, perhaps being a bit more popular during the saison des sucres, when maple sap is collected and processed and is usually part of the offerings during a meal at a sugar shack, but it is not specifically a maple dessert.
The pouding chômeur is a basic cake batter onto which a hot syrup or caramel is poured before baking. The cake then rises through the liquid which settles at the bottom of the pan, mixing with the batter and creating a distinct layer at the bottom of the dish. The syrup or caramel can be made from brown sugar, white sugar, maple syrup or a combination of these.
During the worst of the Depression, stale bread was used in lieu of cake batter.
Traditional Pouding Chômeur
PREPARATION 20 MIN
COOKING 35 MIN
SERVINGS 8
INGREDIENTS
1 cup (150 g) unbleached all-purpose flour
1 ½ tsp baking powder
½ cup (105 g) sugar
1/3 cup (75 g) unsalted butter, softened
1 egg
¼ cup (60 ml) milk
½ tsp (2.5 ml) vanilla extract
2 cups (420 g) brown sugar
1 cup (250 ml) water
½ cup (125 ml) 15% cooking cream
PREPARATION
With the rack in the middle position, preheat the oven to 400°F (200°C). Butter an 8-inch (20 cm) square glass baking dish, 2 inches (5 cm) high.
In a bowl, combine the flour and baking powder.
In another bowl, cream the sugar and butter with an electric mixer. Add the egg, milk and vanilla. Add the dry ingredients, mixing just to combine.
In the baking dish, whisk together the brown sugar, water and cream. Using a spoon, gently scoop the batter on top of the brown sugar mixture. Bake for 35 minutes or until a toothpick inserted in the centre comes out clean. Let cool 15 minutes before serving.
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