Pouding Chômeur – Poor man's pudding
Pouding Chômeur, commonly referred to as Poor Man's Pudding, is a classic French Canadian dessert originating from Quebec during the Great Depression, showcasing simple ingredients and a rich, comforting taste. It consists of a soft cake batter, often made with basic items like flour, butter, milk, and sugar, smothered in a hot and sumptuous maple syrup or brown sugar sauce. The pudding is baked until golden brown, with the sauce thickening at the bottom, creating a deliciously gooey and sweet bottom layer that complements the light cake on top. This dessert is both economical and indulgent, perfect for serving warm with a scoop of vanilla ice cream or a dollop of whipped cream. Description by ChatGPT.
A modern twist on a classic French-Canadian dessert that dates back to the Great Depression. Aptly named "unemployed man's pudding" or "poor man's pudding," this delightfully simple and decadent dish combines the richness of maple and creamy flavors, baked to perfection to offer a layered sensation of cake and syrup. Let's dive into this sweet culinary adventure that’s perfect for any occasion!
Ingredients:
- 1 cup pure maple syrup
- 1 cup heavy cream
- 1/2 cup unsalted butter, at room temperature
- 1 cup white sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8-10
Equipment:
- Saucepan
- Rubber spatula
- Whisk
- Mixing bowls
- 9x13 inch baking dish (or an equivalent volume dish)
- Ladle
Instructions:
1. Preheat your oven to 350 degrees F (175 degrees C) and butter your baking dish.
2. Begin by preparing the maple cream syrup. In a saucepan, combine 1 cup of maple syrup with 1 cup of heavy cream. Heat the mixture over medium-high heat until it comes to a boil, carefully watching to prevent it from boiling over. Once boiling, turn off the heat, stir the mixture, and set aside.
3. For the cake mix, use a bowl to cream together 1/2 cup of room-temperature unsalted butter with 1 cup of white sugar using a rubber spatula (or an electric mixer if preferred). Continue creaming until you achieve a light and smooth consistency.
4. Switch to a whisk and mix in the vanilla extract followed by one egg at a time, ensuring each is fully incorporated before adding the next to avoid separation.
5. Over the creamed mixture, sprinkle the baking powder and salt. Then, evenly sprinkle the flour over the top.
6. Switch back to your spatula and mix until just combined into a thick batter.
7. Transfer the batter to the buttered baking dish, evenly spreading it out.
8. Ladle the hot maple cream syrup over the batter. If your dish is appropriately sized, all of the syrup should fit.
9. Bake in the preheated oven for about 35 minutes or until the top is golden and the cake has risen through the syrup, which creates a cake layer on top with a rich sauce layer below.
10. Allow the pudding cake to rest for a few minutes before serving. Serve warm for the best experience.
Cooking Tips:
Ensure your eggs and butter are at room temperature to achieve a smoother cake mix. Trust the process as the cake bakes – the layers will naturally separate to create the desired effect.
This recipe is attributed to Chef John from Food Wishes. For more delicious recipes and step-by-step guidance, watch Chef John's adventures in the kitchen on his YouTube channel: https://www.youtube.com/@foodwishes
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