Pouding Chômeur Recipe
Introduction to Pouding Chômeur
Pouding Chômeur is a traditional French-Canadian dessert, originating from the Great Depression era in Quebec. Literally translating to "unemployed man's pudding", it was invented by factory workers in 1929 and quickly became a staple due to its simplicity and cost-effectiveness. Despite its humble beginnings, today it is a beloved dish cherished for its comforting, rich flavors, and has found its place on the tables of both family gatherings and upscale restaurants across Canada. This delectable dessert is characterized by a sumptuous cake-like pudding drenched in a luscious, sweet syrup made typically of maple syrup, delivering an indulgent treat that is both easy to make and satisfying to enjoy.
Ingredients
- 2 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1/4 teaspoon of salt
- 1/2 cup of unsalted butter, softened
- 1 cup of granulated sugar
- 2 large eggs
- 1 cup of milk
- 1 teaspoon of vanilla extract
- 2 cups of maple syrup
- 2 cups of water
- 1 cup of brown sugar, packed
Preparation
Step 1: Preparing the Batter
Begin by preheating your oven to 350°F (175°C). While the oven is heating up, prepare your baking dish by lightly greasing it with some butter. This will prevent the pudding from sticking during baking and ensure an easy cleanup afterward. In a medium bowl, sift together flour, baking powder, and salt. In a large mixing bowl, cream the butter and sugar until the mixture becomes light and fluffy, indicating that it is well-blended. Gradually beat in the eggs, one at a time, making sure to mix well after each addition. Stir in the vanilla extract for flavoring.
Next, incorporate the dry ingredients into the batter. Doing this gradually, alternate adding the flour mixture with the milk, beginning and ending with the flour mixture. Mix until just combined, taking care not to overwork the batter, as over-mixing can result in a denser pudding.
Step 2: Preparing the Syrup
To prepare the syrup, combine maple syrup, water, and brown sugar in a saucepan over medium heat. Stir occasionally until the sugar dissolves completely to create a cohesive mixture. Bring the syrup to a gentle simmer, allowing it to cook until it slightly thickens. Be cautious not to overcook, as this can lead to a caramelized or burnt flavor.
Assembly and Baking
Pour the prepared batter into the greased baking dish, spreading it evenly with a spatula. Carefully spoon the simmering syrup over the batter. The batter will bake and absorb the sweet syrup, creating the classic texture and flavor balance characteristic of Pouding Chômeur.
Place the baking dish into the preheated oven and bake for 30 to 40 minutes, checking for doneness by gently touching the top of the pudding. It should spring back slightly, and a skewer inserted into the cake should come out clean or with a few crumbs. Keep in mind that the pudding will continue to cook and set as it cools. Find more information here about setting the perfect cooking timer for optimal baking results.
Serving and Enjoyment
Once the Pouding Chômeur has finished baking, allow it to cool slightly before serving, as the syrup will be extremely hot. Serve warm, straight from the dish, for a comforting dessert. You can dress it up with a scoop of vanilla ice cream or a dollop of whipped cream to contrast the warm, gooey richness of the pudding with a cold, creamy counterpart. This traditional dish shines when served as a dessert after a hearty Québécois meal or accompanied by a hot cup of coffee on a chilly day, offering a literal taste of Canadian history and hospitality.