Maple Pudding Chômeur Recipes

POUDING CHôMEUR

Pouding Chômeur image

Pouding chômeur--or "pudding of the unemployed"--is a sweet, sticky cake from Quebec, Canada. It originated during the Depression as an easy and cost-effective dessert using pantry ingredients. Originally, you would make a simple sauce with brown sugar, flour and water, spread it on the bottom of a baking dish and then top it with a vanilla cake batter. Once the economy picked up, maple syrup was introduced into the sauce and it quickly became a key ingredient. The result is a super moist cake that you serve warm, sauce-side up, preferably with a dollop of whipped cream and some fresh berries.

Provided by Food Network Kitchen

Categories dessert

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

Nonstick cooking spray, for the pan
1 cup pure maple syrup
1 cup heavy cream
Kosher salt
1/2 cup sugar
6 tablespoons unsalted butter, at room temperature
1/4 cup whole milk
1 teaspoon pure vanilla extract
2 large eggs
1 cup all-purpose flour (see Cook's Note)
1 1/2 teaspoons baking powder
Whipped cream and fresh berries, for serving, optional

Steps:

Preheat the oven to 375 degrees F. Spray a 9-inch square baking dish with cooking spray.
Put the maple syrup, cream and 1/8 teaspoon salt in a medium saucepan and set over medium-high heat, whisking to combine. Bring to a boil and cook until reduced slightly, about 1 minute, then pour into the prepared baking dish.
Meanwhile, beat the sugar and butter in a large bowl with an electric mixer on medium-high speed, scraping down the sides of the bowl with a rubber spatula as needed, until light and fluffy, 2 to 3 minutes. Add the milk, vanilla and eggs, then beat again on medium-high speed until smooth. Whisk together the flour, baking powder and 1/8 teaspoon salt in a medium bowl to combine. Add the flour mixture to the butter mixture, then beat on medium speed until just combined and no lumps remain.
Dollop the cake batter on top of the maple sauce in an even layer. It's okay if some of the sauce is still visible once all the batter has been added.
Bake until the sauce is slowly bubbling at the edges, the top of the cake is golden brown and a toothpick inserted in the center comes out clean, 24 to 27 minutes. Cool 5 minutes, then cut into squares and serve warm, sauce-side up, topped with a dollop of whipped cream and some fresh berries if using.

POUDING CHOMEUR

Pouding Chomeur image

Though it translates to 'unemployed man's pudding,' pouding chomeur isn't cheap to make. The good news is you don't really need to eat this more than a few times a year anyway. It's the perfect dessert to pair with summer fruit or vanilla ice cream. If you use a bigger baking dish than I did, and pour over all the maple cream syrup, your cake should float over a pool of what will eventually be your sauce. If you just use a deep pie dish like I did, then just serve the extra sauce on the side.

Provided by Chef John

Categories Desserts Cakes

Time 1h

Yield 10

Number Of Ingredients 9

Ingredients

2 cups maple syrup
2 cups heavy cream
¾ cup unsalted butter, at room temperature
¾ cup white sugar
¼ teaspoon vanilla extract
2 eggs, at room temperature
1 teaspoon baking powder
½ teaspoon fine salt
1 ¾ cups all-purpose flour

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Butter a deep baking dish and place it on a sheet pan.
Bring maple syrup and heavy cream to a boil in a deep saucepan over medium-high heat. Turn off heat once mixture starts to bubble, stir, and set aside.
Beat butter and sugar together in a bowl using a spatula or electric mixer until creamy and well combined. Whisk in vanilla extract and 1 egg until incorporated. Mix in the other egg. Sprinkle in baking powder, salt, and flour. Mix with a spatula until batter is just combined.
Transfer batter to the prepared dish and pour the maple-cream sauce on top, stopping between 1/2 to 1-inch from the top of the dish. Reserve any extra sauce.
Bake in the center of the preheated oven until pudding is golden brown and a toothpick inserted into the center comes out mostly clean, about 30 minutes. Let cool for 10 minutes; serve pudding with any extra maple-cream sauce.

Nutrition Facts : Calories 601.5 calories, Carbohydrate 75.5 g, Cholesterol 134.6 mg, Fat 32.6 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 20 g, Sodium 203.4 mg, Sugar 52.7 g

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creamy-maple-workers-pudding-pouding-chmeur image

Web Jul 25, 2019 Cooking Cook with Maple Gastronomy Versatility
From maplefromcanada.ca
Servings 8
Estimated Reading Time 4 mins
Category Pudding
Total Time 1 hr 10 mins

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