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Pouding chomeur

On this page, we're sharing our most beloved French-Canadian, Acadian and Québécois dishes : classics from grand-maman. Here is the most classic of desserts, the pouding chômeur.

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Pouding chômeur

Recipe from Suzanne Kujawski

Classic French Canadian Recipes

A classic French-Canadian dish, pouding chômeur literally translates as unemployed man's pudding. According to legend, tt was created by female factory workers during the Great Depression, using a mix of flour, water, brown sugar, and other inexpensive ingredients that were common at the time. Stale bread was also used instead of the cake batter.


Caramel:

  • 2 C brown sugar

  • 1 ½ C boiling water

  • Butter (size of an egg)

  • 1 tsp vanilla

  • Maple syrup (optional)

Cake:

  • 1 C brown sugar

  • 1 C flour

  • 1 C cold water

  • 2 tsp magic powder


Mix all caramel ingredients together in a bowl, then transfer to a square glass (Pyrex) dish.

Mix all cake ingredients together in a bowl until well combined.

Add the cake mixture to the liquid caramel by the spoonful.

Bake for 35-45 minutes at 325°F.

Best served warm, with vanilla ice cream.


Historical information sourced from: Elton, Sarah, "Pouding Chômeur".  In The Canadian Encyclopedia. Historica Canada. Article published December 02, 2014. https://www.thecanadianencyclopedia.ca/en/article/pouding-chomeur.