Pouding Au Chomeur

Submitted by ANN N.

"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."

 

• Ready In: 45mins
• Ingredients: 9
• Serves: 6-8

ingredients

• 3⁄4 cup brown sugar
• 1 cup flour
• 2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 3⁄4 cup milk
• 1 teaspoon cinnamon
• 2 cups boiling water (or 3/4 cup - see note)
• 3⁄4 cup brown sugar (or 2 cups maple syrup - see note)
• 1 pinch nutmeg (optional)

directions

1. Preheat oven to 350.
2. Mix the first six ingredients together in a deep baking dish (the deeper the better to prevent spills).
3. This is the"batter".
4. Combine the boiling water,3/4 cup brown sugar and nutmeg.
5. Pour over the top of the"batter".
6. Bake 30 minutes at 350.
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. Either version is equally delicious.

Reviews

[GSD Lover]

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!

 

[yunatic]

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!

 

[Very Hungry]

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).

 

[Boomette]

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

 

[evelynathens]

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.