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    You are in: Home / Recipes / Pouding Au Chomeur Recipe
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    Pouding Au Chomeur

    Pouding Au Chomeur. Photo by Boomette

    1/1 Photo of Pouding Au Chomeur

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Alskann's Note:

    This is VERY easy to make and absolutely wonderful. It disappears quickly!! I got the recipe from my friend in Quebec. The original was brought over from France when the first settlers arrived in "Nouvelle France" or Quebec. Somewhere over time it became "Grand-pere" when someone substituted maple syrup for the brown sugar/water mix. Both versions are INCREDIBLY DELICIOUS! It is wonderful served warm with vanilla ice cream or cool whip. It also good served cold or room temperature.

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    Units: US | Metric


    1. 1
      Preheat oven to 350.
    2. 2
      Mix the first six ingredients together in a deep baking dish (the deeper the better to prevent spills).
    3. 3
      This is the"batter".
    4. 4
      Combine the boiling water,3/4 cup brown sugar and nutmeg.
    5. 5
      Pour over the top of the"batter".
    6. 6
      Bake 30 minutes at 350.
    7. 7
      **NOTE:To make Grand-pere instead, replace the 2 cups boiling water and 3/4 cup brown sugar with 3/4 cup boiling water and 2 cups maple syrup- omit the nutmeg.
    8. 8
      Either version is equally delicious.

    Browse Our Top Puddings and Mousses Recipes

    Ratings & Reviews:

    • on September 07, 2010

      I also like to add real maple syrup to my version, as well as apples to cut the sweetness a bit. But this was not a recipe brought over from France - it originated during the depression in Montreal when people had very little to live on, hence the name Pouding Chomeur or Poor man's or Unemployment pudding. It is a true Quebecois recette!

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    • on January 19, 2010


      It was DELICIOUS and very addictive! I reduced the amount of brown sugar for the batter and I actually only had pancake batter. I'm sure it would've been better if I had maple syrup. I reduced the amount of pancake syrup as well. I added about a tablespoon of butter to the syrup and water mixture so that the sauce would thicken. And DARN, the casserole dish I used wasn't deep enough. Good thing I lined the bottom of my oven with tin-foil! lol. All-in-all, great recipe! :D I'm sure my boyfriend will love it!

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    • on May 25, 2008


      This recipe is VERY sweet. I made both recipes and both have very good flavor, but are almost too sweet to eat. It also seemed to have a flour-heavy flavor. I made this for a pot-luck party I wouldn't suggest this because it doesn't looks very appetizing (even though it tastes good) so you may end up with a lot of left-overs. Also, If you leave this in the oven for a little too long it should taste fine, but the sauce with overflow and burn on the bottom of your oven and the cake will come out a little irregularly shaped (the cake itself is unharmed/not burned).

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    Read All Reviews (7)


    Nutritional Facts for Pouding Au Chomeur

    Serving Size: 1 (140 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 304.4
    Calories from Fat 11
    Total Fat 1.3 g
    Saturated Fat 0.7 g
    Cholesterol 4.2 mg
    Sodium 256.4 mg
    Total Carbohydrate 71.5 g
    Dietary Fiber 0.7 g
    Sugars 52.9 g
    Protein 3.1 g

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