We all have an heirloom recipe. The kind that every family has it takes small modification and such. Today, I’ll show you how to make Pudding Chômeur.
But first, why that name? Pudding chômeur translates to unemployment pudding. What a strange name for a dessert!! The dessert was created by women factory workers during the Great Depression in the 1930s. It was a very simple cake batter with a syrup recipe, making it really affordable.
Ingredients :
You’ll need
- 1 cup (150 g) unbleached all-purpose flour
- 1 ½ tsp baking powder
- ½ cup (105 g) sugar
- 1/3 cup (75 g) unsalted butter, softened
- 1 egg
- ¼ cup (60 ml) milk
- ½ tsp (2.5 ml) vanilla extract
For the traditional syrup, you’ll need:
- 2 cups (420 g) brown sugar
- 1 cup (250 ml) water
- ½ cup (125 ml) 15% cooking cream
For the maple syrup you’ll need :
- 1 can (19 oz/540 ml) maple syrup
- 2 cups (500 ml) 35% cream
Preparation
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Pre-heat your oven at 200 C (400 F) and grease a square pyrex pan of 20cm (8 inches) by 5cm (2 inches) height.
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Beat your sugar and your butter together. You can then add milk, egg, and vanilla. You can now add the flour and baking powder, without mixing too much.
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In your pyrex pan, mix the syrup ingredients ( either from the maple version or the traditional one)
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Gently pour your batter on top of your syrup. Then put it in the oven for about 35 minutes, or until a toothpick comes out clean.
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Let it cool down a bit. It’s best served hot with vanilla ice cream on top.
Why you’ll love this recipe?
First, it’s really easy to make. You won’t have too many dishes to wash when doing it. Also, it’s a very forgiving recipe. So it doesn’t matter if you put too much or too little of something, you’ll be able to enjoy this recipe all the same. Finally, if you love sugar, you’ll be served!! It’s the kind of dessert that suits the sweet tooth! Enjoy!
