Pouding chômeur


This is a dessert that was invented in my home province of Quebec, Canada during the great depression. It was a very inexpensive way to treat and sometimes feed families during such a difficult time. The tradition continues in many Quebecois and other French Canadian Families and it is a dessert that invokes images of my beatiful late Grandmother when she used to cook for New Year's dinner. The recipe is my adaptation of my favorite treat.

For batter part:

-1 1/2 C of Flour
-1 tsp baking powder
-1 egg (for my vegan friends substitute the egg with 2 tbsp of cornstarch or potato starch mixed with 2tbsp water)
-1cup sugar
-1/4c butter (vegan substitute: 1/4 c margarine or earth balance)
-1 cup milk (vegan substitute: 1 cup soy or almond milk)

For sauce:

-2 cups of water
-2 cups of brown sugar
-1/4 cup of butter (or margarine or earth balance)
-1/2 tsp of vanilla
-1/2 to 1 tsp rum extract
I use a 9x13 baking pan and grease it with pam cooking spray (the one that contains flour) or you can use oil and lightly flour it. Mix the batter ingredients, doing the dry ingredients first then adding the rest of them and mixing until just mixed. Don't over mix the batter. Pour the batter into the greased pan. Then do your sauce by first boiling the water then remove the pot from the element and add remaining ingredients. Turn the burner down to med-high and then let the sauce boil, stirring frequently with a whisk , for about 3-4 minutes. It will NOT thicken while boiling! Take the sauce mix off the burner and pour it right on top of your batter in the baking pan and put the pan in your oven. Bake it for about 30-35 minutes (until the cake part is cooked) and put it somewhere to cool for at least 10-15 mins if you want to eat it still warm. Cut your pudding cake and put in a bowl and scoop up some of the yummy sauce on top!! Serve with whipped cream for extra deliciousness! If you are vegan there is a nice product called Mimic Cream that is really nice with deserts like this! Hope you enjoy it!


1% DV

15% DV

13% DV

31% DV

12% DV