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Pouding Chômeur is a dessert that feels both humble and indulgent, a creation born from simplicity yet carrying a depth of flavour that makes it unforgettable. It is a dish of soft cake baked in a rich caramel sauce, where every spoonful offers comfort.
This pudding has long been part of family tables in Quebec, served warm and often shared straight from the baking dish. It is the kind of sweet that requires little ceremony, reminding those who eat it of resourcefulness and tradition.
What makes Pouding Chômeur so appealing is its contrast. The light cake base drinks in the sauce as it bakes, turning it soft and custard-like. At the same time, the sauce thickens, creating a rich sweetness that clings to the edges.
What Is Pouding Chômeur?
Pouding Chômeur is a cake layered with a sugary syrup that transforms during baking into something closer to a pudding. The batter is made from flour, sugar, butter, milk, and eggs, ingredients that were readily available in most households.
Once the cake batter is spread in a dish, hot syrup is poured over it before going into the oven. During baking, the syrup sinks and thickens while the cake rises, leaving a two textured dessert that feels generous despite its simplicity.
The result is a dish that is neither just cake nor entirely pudding. It is soft, warm, and sauce filled, often served in deep bowls with a spoon to gather every drop of caramel sweetness. It is comfort food in its purest form.
Ingredients and Taste
Traditional recipes use white sugar for the syrup, though many families now make it with maple syrup, reflecting Quebec’s deep ties to maple production. Either way, the sauce is sweet, velvety, and full of character.
The cake itself is light but sturdy, designed to soak in the syrup without collapsing completely. Butter and eggs give it richness, while milk ensures softness. Together they create a base that is simple yet satisfying.
The taste is layered. The sauce delivers sweetness that is deep and slightly bitter when caramelised, while the cake balances it with gentle richness. When made with maple syrup, it adds a floral, earthy note that feels tied to the land.
A Taste of History
Pouding Chômeur was created during the Great Depression of the 1930s, when resources were limited and cooks had to make the best of what they had. Its name translates to poor man’s pudding, a reminder of the times in which it was born.
It was said to have been developed by women working in factories, who combined inexpensive staples into a dessert that brought sweetness to difficult days. The use of simple batter and syrup meant it could be made with little cost.
Over time, the pudding remained part of Quebec’s food culture. As economic conditions improved, families adapted the recipe, often replacing sugar syrup with maple syrup, adding another layer of identity to the dish.
Today, Pouding Chômeur is served in homes, diners, and fine restaurants across Canada. It represents both survival and celebration, reminding those who taste it of a time when creativity in the kitchen turned scarcity into something memorable.
It endures because it is honest and comforting. Each serving carries with it a sense of history, linking present day tables to those who first stirred butter, flour, and sugar together during a time of hardship.
How to Make Pouding Chômeur (Poor Man’s Pudding)
Pouding Chômeur is a classic French-Canadian dessert created during the Great Depression. It features a soft, simple cake baked in a rich maple syrup sauce that forms its own caramel-like layer as it cooks. Comforting and nostalgic, it is best enjoyed warm with cream or ice cream. See the recipe card at the bottom for printable directions
Ingredients
For the cake batter
- 125 g unsalted butter, softened
- 150 g granulated sugar
- 2 large eggs
- 250 g plain flour
- 2 tsp baking powder
- 125 ml whole milk
- Pinch of salt
For the syrup sauce
- 250 ml pure maple syrup
- 250 ml heavy cream (35% fat)
- 100 g light brown sugar
- 40 g unsalted butter
For serving
- Pouring cream or vanilla ice cream
Cooking Instructions
Step 1: Preheat the oven
To begin, preheat your oven to 180°C. Grease a medium baking dish with butter, ensuring the sides are well coated to prevent sticking. Move to preparing the batter.
Step 2: Cream butter and sugar
In a large bowl, cream the softened butter and granulated sugar together until pale and fluffy. This creates air in the mixture, helping the cake rise lightly. Transition to adding eggs.
Step 3: Add eggs
Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to keep the batter even. Move to dry ingredients.
Step 4: Mix dry ingredients
In a separate bowl, sift together the flour, baking powder, and salt. Sifting ensures the raising agent distributes evenly. Transition to combining wet and dry.
Step 5: Combine batter
Gradually fold the dry mixture into the creamed butter mixture, alternating with milk. Mix until just combined without overbeating. The batter should be smooth and thick. Set aside while you prepare the syrup.
Step 6: Prepare syrup sauce
In a saucepan, combine maple syrup, cream, brown sugar, and butter. Heat gently over medium heat, stirring until the sugar dissolves and the mixture is smooth. Bring just to a simmer, then remove from heat.
Step 7: Assemble in dish
Pour the syrup mixture into the greased baking dish. Gently spoon the cake batter on top, spreading it evenly without mixing the layers. The sauce will sink beneath and form its own caramel base while baking.
Step 8: Bake the pudding
Place the dish into the preheated oven and bake for 35–40 minutes, or until the cake is golden brown and a skewer inserted into the centre comes out clean. The sauce will bubble up around the edges.
Step 9: Rest before serving
Remove from the oven and let the pudding rest for 10 minutes. This allows the sauce to thicken slightly and the cake to set. Transition to serving.
Final Step: Serve warm
Serve generous spoonfuls of pudding with the rich sauce from the bottom of the dish. Add cream or vanilla ice cream for balance. Presentation tip: dust lightly with icing sugar before serving.
Variations and substitutions
- Replace maple syrup with golden syrup or honey if unavailable, though the flavour will differ.
- For a lighter version, substitute half the cream with milk.
- Add a teaspoon of vanilla extract or grated lemon zest to the batter for a subtle twist.
- Use margarine instead of butter if necessary, though butter provides superior flavour.
Cooking Tips for Perfect Pouding Chômeur
- Always use pure maple syrup for authentic taste.
- Do not overmix the batter; a light hand ensures tenderness.
- Spoon the batter gently over the syrup to keep layers distinct.
- Let the pudding rest after baking for a thicker sauce and better texture.
- Serve immediately for the best flavour, as the sauce absorbs into the cake over time.
Pouding Chômeur (Poor Man’s Pudding)
Ingredients
For the cake batter
- 125 g unsalted butter softened
- 150 g granulated sugar
- 2 large eggs
- 250 g plain flour
- 2 tsp baking powder
- 125 ml whole milk
- Pinch of salt
For the syrup sauce
- 250 ml pure maple syrup
- 250 ml heavy cream 35% fat
- 100 g light brown sugar
- 40 g unsalted butter
For serving
- Pouring cream or vanilla ice cream
Instructions
- To begin, preheat your oven to 180°C. Grease a medium baking dish with butter, ensuring the sides are well coated to prevent sticking. Move to preparing the batter.
- In a large bowl, cream the softened butter and granulated sugar together until pale and fluffy. This creates air in the mixture, helping the cake rise lightly. Transition to adding eggs.
- Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to keep the batter even. Move to dry ingredients.
- In a separate bowl, sift together the flour, baking powder, and salt. Sifting ensures the raising agent distributes evenly. Transition to combining wet and dry.
- Gradually fold the dry mixture into the creamed butter mixture, alternating with milk. Mix until just combined without overbeating. The batter should be smooth and thick. Set aside while you prepare the syrup.
- In a saucepan, combine maple syrup, cream, brown sugar, and butter. Heat gently over medium heat, stirring until the sugar dissolves and the mixture is smooth. Bring just to a simmer, then remove from heat.
- Pour the syrup mixture into the greased baking dish. Gently spoon the cake batter on top, spreading it evenly without mixing the layers. The sauce will sink beneath and form its own caramel base while baking.
- Place the dish into the preheated oven and bake for 35–40 minutes, or until the cake is golden brown and a skewer inserted into the centre comes out clean. The sauce will bubble up around the edges.
- Remove from the oven and let the pudding rest for 10 minutes. This allows the sauce to thicken slightly and the cake to set. Transition to serving.
- Serve generous spoonfuls of pudding with the rich sauce from the bottom of the dish. Add cream or vanilla ice cream for balance. Presentation tip: dust lightly with icing sugar before serving.
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