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

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • 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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    • on April 14, 2008

      I'm so sorry but this one was not a big hit for us. I love Pouding Chomeur. Usually the cake is white. Mine turned out brown probably because of the brown sugar and cinnamon. I love cinnamon but not in a Pouding Chomeur. The sauce was too liquid. I had to let it cook another 10 minutes. Usually the sauce will bubble in the sides of the cake and sometimes in the middle. But not in this one. I wanted to like it so much. Thanks Alskann for posting. Made for Please Review my Recipe

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    • on November 13, 2007

      A taste of home for me, and one I hadn't had in years. I made the 'grandpere' version, using some of my precious maple syrup. This is so easy to make and quite delicious. I served warm with a scoop of vanilla icecream melting over top. Heaven.

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    • on December 29, 2004

      This tasted rich and delicious, but had too much watery sauce. When it cooled, the sauce thickened somewhat but then the cake was soggy. I followed the recipe exactly. I looked at the other recipe for this dish on here and some others online, and they all called for butter and often less water as well. I may try those changes next.

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    • on January 12, 2004

      This pudding definitely deserves full marks for ease of making and full marks again for the taste. And you are right, vanilla icecream goes with this perfectly. This is one of those comforting self saucing recipes that are absolutely delicious, and an extra bonus - it falls into the "Healthy" food category! Alskann - this recipe is an absolute winner!

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    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
    93%
    Total Fat 1.3 g
    2%
    Saturated Fat 0.7 g
    3%
    Cholesterol 4.2 mg
    1%
    Sodium 256.4 mg
    10%
    Total Carbohydrate 71.5 g
    23%
    Dietary Fiber 0.7 g
    3%
    Sugars 52.9 g
    211%
    Protein 3.1 g
    6%

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