Hello from Montreal (from the Province of Quebec) Well I am happy that you appreciated your trip in our Province of Quebec..... I think that you must know, that, this "pouding chomeur"that you had, is mainly a tourist version, of the original, Pouding chomeur means, if you know french, it would be translated "the pouding of the unemployed" so our grand-mothers, great grand-mothers, during the crisis of 1929, had no money to make a desert like the version you had .... The original "pouding chomeur" was made with a simple batter, and cooked on the stove, the dough was poured in a boiling syrup made with water and brown sugar, that was it, and served with no cream, no ice cream or any fancy sauce....I thought you might like to know the origin... Bon appétit.... :-)
Hello from St-Casimir (Quebec)... And a linguist... Actually pouding chomeur is a mist nomination of French recipes of the time called pouding chaumière (house pudding). It is still a good dessert and can be make without the eggs.
Thanks for your comment. As much as l love the idea of this pudding, here in Aotearoa/ New Zealand, that's about $30 worth of maple syrup alone. I would love you to share the actual original pudding recipe please.
Hi, I'm Sue, from Montreal, Quebec. Just wanted to mention that it is more usual to eat a good pouding chômeur with straight, unwhipped cream, usual 35%. It helps to cut the sweetness. For a lighter touch a plain yogurt wirks well too. Very few French people would do ice cream, but the English side of my family would (I'm half n half you see 😉). Cheers m'dear!
Wow. I was addicted to this when visiting St Hubert in Quebec. But since their prices are insane. 😫. So glad your sharing my favourite dessert. 🧁. This is such a spectacular treat. Only in Quebec. ⚜️⚜️⚜️. For us Ontarians. Were out of luck until now🙏😋😋😋😋👍👍🫶🫶🫶🫶⚜️⚜️🇨🇦
My mother from Newfoundland made a version of this almost weekly with raisins in the dough that we called raisin pudding. The sauce was a very basic butter/brown sugar combination and the dough had no eggs. I found a recipe later in a book for it and it was called Poor Man's pudding. This video version looks deliciously upscale!
I baked one up in the 70s using brown sugar, milk, and some butter in the baking dish. The batter went on top (an egg, few spoonfuls sugar and melted butter, milk, cup of flour.) Not fancy or expensive. "Very rich, very good on a cold night" I wrote. I used the Bon Appetit recipe from November 1978. Serves 4-6.
I make this dessert often in winter. If I run out of maple syrup, I use brown sugar and water. I top it off with a plain gâteau à la Jeanette. The key is the balance between the syrup and the cake - too much or too little of either will spoil it for me. I also use blueberries, strawberries, or apples in the bottom in season. It's always great.
Yes, have been to Quebec City a few times! Beautiful city. Love the history + the restaurants. This dish looks delicious. Love your kitchen. Greetings from Ontario. ♥️✨♥️
I've never been to Quebec City, but I've been to Montreal a couple of times. What I remember most from that city were the way you could traverse much of it underground, Montreal smoked meat, and ice wine.
Spent every summer in st Jean on the farm. I feel like we had this . Maple syrup was plentiful as the great great grandfathers farm on the mountain had sugar shacks up in the woods. Ah the memories…..
Hello from north west England. Well that is a must try - looks amazingly good. Just one observation - you must have some very wealthy poor people in Québec, 250ml maple syrup- costs a fortune here plus the whiskey and double cream - what do rich folk eat??😂😂😂😂 seriously, looks absolutely superb and we’ll certainly be trying it! Thanks!
I live in New England and you are right Maple Syrup is cheaper here It is a long process. We laugh with our Canadian cousins that their Strategic reserves are Maple syrup
Quebecer here. That's not the traditional recipe. The one she's making is more like a sticky toffee pudding not authentic pouding chomeur. That's the rich folk version not that they'd be caught dead eating poor people food
@ That’s a fun idea! Everyone loves looking back in history. Still, I don’t see how you could beat this one for taste. I doubt a restaurant could come up to that high quality and taste. The cost to retail couldn’t produce the profit margin required for most restaurants. Now serving sizes are smaller and the prices are up. I think that homemade is always better by far. Also, you know who is making and serving your food! Love always makes the difference. ❤️Sending love and hopes for your best life, from Mississippi.
I went to Quebec City on a class trip with my French class from my university in Maine. I loved the shopping, especially for art. Went to a pub at night and the locals were all singing their national/traditional songs together very passionately- even standing on the tables! It was so cool to experience.
I did visit Quebec City. Now, this was a very long time ago- I was a teenager and I’m retired now. But, sadly, the thing I remember most clearly about that trip was that a street vendor refused to sell me a bottle of orange juice because I asked for it in English.
You probably misinterpreted the vendor's: he or she most surely did not understand English, because, as everyone should know by now, the vast majority of Québec is French speaking. Nowadays, there are more biklingual individuals all across Québec's territory. And I am sure that the phrase "orange juice" is understood even by non fluent English speakers. And, to be sure, orange juice was not a common product when I was a child here in Québec; it was rare and quite expansive untill the frozen version was offered and thus became cheaper and easely obtainable.
That ain’t poor man’s pudding where I am, in fact it’s the exact opposite in Australia. The best maple syrup is prohibitively expensive, especially in that quantity. To be poor man’s pudding the maple syrup would have to be swapped with golden syrup or treacle.
Maple syrup is surprisingly expensive in Canada! When the exchange rate is factored in, Australians only pay about $5.00 more than Canadians for a 1 litre bottle. I’m Canadian, and I would use brown sugar and water for this cake.
Eggs, heavy cream, and maple syrup make it unaffordable for the average fixed income senior in America! I'm making biscuits with veg oil instead of butter or shortening. Peace and Blessings bakers!🥧
The cake looks fabulous! But it makes me lonesome for Canada. Just hearing your voice makes me wish I were there..... All those quirky, lovely, interesting foods you have. I shall be trying this recipe. Thank you for sharing.
This pudding cake looks fabulous. One that I am going to try during this holiday season. (I grew up with chocolate pudding cake, which was ever so special in our home.) Beautiful video, with thanks from California.
This looks fantastic and has everything l love about a pudding but sadly, that's about $30 worth of maple syrup here in Aotearoa/ New Zealand so it would have to be for a VERY special occasion. 😊
Perso j' adore la version de Mme Jehane Benoit, La nouvelle encyclopedie de la cuisine , edition deluxe ,copyright 1973. Le meilleur livre de recettes au monde toute les base sont là !😊!😊!😊
It was so delicious. And the price of Maple Syrup has really increased in the last few years. I’m actually going to try making an older version of this, using brown sugar, and compare the two. Thanks for the comments!!
Honeymoon at the Frontenac Hotel where dessert was memorable and simple: a thick slice of good white country bread with a dollop of unsweetened whipped cream sprinkled with maple sugar.
Very interesting! Could you eat this cold? Would it be something to prepare the day before, and bring to someone’s house the next? I’m thinking the warmth of the final product adds to the flavor. Thx!
Putting a smear of butter on the lip of the measuring cup can help with the pouring. Even easier is to lay a chopstick across the top of the cup so it protrudes beyond the pour lip. Thank me later.
I LOVE this!!! I read your comment, got up from my chair and tried both of them!! The chopstick across the top was a game changer!! Thank you soooo much!
Plant your own sugar maple trees (I presume you know the best time to plant a tree), ditto some blueberry bushes, get yourself a Jersey cow, and Bob's yer uncle. If you lived in rural Québec 100 years ago, you likely had those, maybe not a Jersey.
For all the people commenting on how this could be poor man’s pudding, when this dessert was invented, Quebec was largely rural farmlands and maple trees were everywhere. People tapped their own trees and made their own syrup. They still do.
People in the US... "pancake syrup" (artificially flavored corn syrup) is not Maple Syrup. That very first shot looked delicious and then you mixed maple syrup and heavy cream and I absolutely swooned. That looks incredible. I make actually make one today. Can you warm it back up after it cools? I think I could eat the whole thing but that wouldn't be a good idea. I will say, as expensive as maple syrup is in the US, that's not food for poor people down here.
Excuse me, did you call this recipe “A poor man’s pudding” ? If I made it and I would love to, l couldn’t buy any other food for a fortnight! I will save up and do it for Christmas. Thank you for your excellent video.
Ma'am! ..... poor man's pudding? Are you sure? Poor man's pudding is more like an old sweet potato that fell on the floor and rolled under the fridge and you find it 4 days later and mash it with a fork and put a sprinkle of cinnamon on it to disguise the mold. No maple syrup of any kind. This looks/sounds delicious. Thanks for passing it along.
thank you, thank you and thank you again for using METRIC MEASUREMENTS! Lately I've decided if anyone is still using Imperial measurements, I'm just going to switch off. Don't care how wonderful the recipe sounds. No Metric, not watching. 😦💗💕
They're expensive ingredients now but bear in mind when this was developed long ago in Quebec, many people were farmers producing their own dairy & maple sugar, so these were cheap ingredients to them.
Lol, in “the old days” maple syrup was poor man’s source of sugar… up where the maple trees are plentiful Just like long ago lobster was considered junk-fish
Remember where this comes from.... The HOME of maple syrup. But to be fair, my Mom used brown sugar. There what we called pouding chomeur. If we used maple syrup we called it pouding d'erable. Honestly, I liked the brown sugar version better. And was mentioned in earlier comments, this version is pretty gussied up. It really was considered a poor man's dessert (unemployed is chomeur in french, to be specific) and the better was quite learn. Certainly no cream
My 70+ year old father was visiting Montreal and was a little lost. He approached a police officer and asked for directions. The police officer wouldn’t even speak to my poor dad because my Bostonian father didn’t speak French.
Hello from Montreal (from the Province of Quebec) Well I am happy that you appreciated your trip in our Province of Quebec..... I think that you must know, that, this "pouding chomeur"that you had, is mainly a tourist version, of the original, Pouding chomeur means, if you know french, it would be translated "the pouding of the unemployed" so our grand-mothers, great grand-mothers, during the crisis of 1929, had no money to make a desert like the version you had .... The original "pouding chomeur" was made with a simple batter, and cooked on the stove, the dough was poured in a boiling syrup made with water and brown sugar, that was it, and served with no cream, no ice cream or any fancy sauce....I thought you might like to know the origin... Bon appétit.... :-)
I LOVE this comment! I would love to find the recipe for this older version and give it a try! Thank you so much for the backstory!
Hello from St-Casimir (Quebec)... And a linguist... Actually pouding chomeur is a mist nomination of French recipes of the time called pouding chaumière (house pudding). It is still a good dessert and can be make without the eggs.
There is another way of making pooping chaumeur with fruits .
@@Opa773 I'll stick with pudding chomeur and leave the pooping to the "Salle de Bain."
Thanks for your comment. As much as l love the idea of this pudding, here in Aotearoa/ New Zealand, that's about $30 worth of maple syrup alone. I would love you to share the actual original pudding recipe please.
I’ve never been to Quebec City. My friend loves it there and goes there every year. I love Canada 🍁
Hi, I'm Sue, from Montreal, Quebec. Just wanted to mention that it is more usual to eat a good pouding chômeur with straight, unwhipped cream, usual 35%. It helps to cut the sweetness. For a lighter touch a plain yogurt wirks well too. Very few French people would do ice cream, but the English side of my family would (I'm half n half you see 😉). Cheers m'dear!
Love the cream idea!! And the plain yogurt must add a nice zing!! Thanks for the great suggestions!!
Wow. I was addicted to this when visiting St Hubert in Quebec. But since their prices are insane. 😫. So glad your sharing my favourite dessert. 🧁. This is such a spectacular treat. Only in Quebec. ⚜️⚜️⚜️. For us Ontarians. Were out of luck until now🙏😋😋😋😋👍👍🫶🫶🫶🫶⚜️⚜️🇨🇦
Yay!! It is one of my new favorites!!! Thank you for the great comments!!
My mother from Newfoundland made a version of this almost weekly with raisins in the dough that we called raisin pudding. The sauce was a very basic butter/brown sugar combination and the dough had no eggs. I found a recipe later in a book for it and it was called Poor Man's pudding. This video version looks deliciously upscale!
Love the raisin idea!! And this is definitely an amped up version of the original recipe. It was so delicious!!
I baked one up in the 70s using brown sugar, milk, and some butter in the baking dish. The batter went on top (an egg, few spoonfuls sugar and melted butter, milk, cup of flour.) Not fancy or expensive. "Very rich, very good on a cold night" I wrote. I used the Bon Appetit recipe from November 1978. Serves 4-6.
I’m going to try a very similar recipe for the channel, after the holidays. I can’t wait to compare the two!
I make this dessert often in winter. If I run out of maple syrup, I use brown sugar and water. I top it off with a plain gâteau à la Jeanette. The key is the balance between the syrup and the cake - too much or too little of either will spoil it for me. I also use blueberries, strawberries, or apples in the bottom in season. It's always great.
Yum!!! Love the fruit in the bottom idea!! Thanks for the great suggestions!!
Great idea!
I LOVE Quebec City! I’ll never forget the fruit tartlets at conchon dingue! Can’t wait to try this recipe! Thank you Renee!❤
We had a wonderfu farm 30 minutes from Quebec City - I used to make this with our own maple syrup!
Yes, have been to Quebec City a few times! Beautiful city. Love the history + the restaurants. This dish looks delicious. Love your kitchen. Greetings from Ontario. ♥️✨♥️
Greetings!! Thanks so much for the comments. Quebec City is such a beautiful place!! And the food…..so good!!
I've never been to Quebec City, but I've been to Montreal a couple of times. What I remember most from that city were the way you could traverse much of it underground, Montreal smoked meat, and ice wine.
I thank the algorithm that recommended your channel. Love it. Great and easy recipe. Subscribed. ❤
Thank you!!!
Spent every summer in st Jean on the farm. I feel like we had this . Maple syrup was plentiful as the great great grandfathers farm on the mountain had sugar shacks up in the woods. Ah the memories…..
Amazing video! This will be next on my to do list!
Everything about this is perfection! I like your style💙💜✌ Totally making this dessert yum!!!
Thank you so much. Let me know how it turns out!!
Pudding cake seems so intimidating but you make it look easy. Loved the surprise sauce too. Thanks for sharing!
Thank you for the kind words!! Thanks for watching!
Hello from north west England. Well that is a must try - looks amazingly good. Just one observation - you must have some very wealthy poor people in Québec, 250ml maple syrup- costs a fortune here plus the whiskey and double cream - what do rich folk eat??😂😂😂😂 seriously, looks absolutely superb and we’ll certainly be trying it! Thanks!
Extremely expensive dessert.
We could use golden syrup to replace the Maple.
I live in New England and you are right Maple Syrup is cheaper here It is a long process. We laugh with our Canadian cousins that their Strategic reserves are Maple syrup
I live in New Zealand and unfortunately maple syrup is really expensive here. Cream and whiskey isn't that cheap either. Does look delicious though.
Quebecer here. That's not the traditional recipe. The one she's making is more like a sticky toffee pudding not authentic pouding chomeur. That's the rich folk version not that they'd be caught dead eating poor people food
My baking has become so much better with your butter extract recipe….thank you ❤
So glad to hear this!! Thank you for letting me know!!
Ohhh, this looks so yummy 😋 😍 😋
It was sooo yummy!! 😃
My mother in law made this when we visited her in Montreal it’s great
So delicious. And fun to make!
Nice recipe. Forget the ice cream, more of that sauce. Hello from Oregon state US.
Hello!! Thank you for being here!!!
I went back in the 70s,i loved the ice scultures and french onion soup! Good times!!
One of my favorite places to visit!!
Oooo I’m glad I found your channel!❤😊
I’m so glad you are here!!! Thank you so much!
My sister often makes a poorer mans version of this😊
“Yum” is right!! That looks delish! I’ve never made a pudding cake before, but this one will be my first! Thank o, Renee.
Oh no maple! But yay i love these
Thank you!!!
… my mom used to make this cake. Ottawa Valley girl here 👵🧙🍁🥰
Thank you for this! I'm excited to try it!
Let me know how it turns out!!
What an interesting recipe! 🐧🍏🍎💙
POOR MAN’S PUDDING? (If you can afford the ingredients?!) kidding aside, it looks wonderful! Your kitchen is a dream! ❤️❤️❤️
Thank you so much!! At some point, I’m going to make an older version of this, which is much less expensive to make. I can’t wait to compare the two.
@ That’s a fun idea! Everyone loves looking back in history. Still, I don’t see how you could beat this one for taste. I doubt a restaurant could come up to that high quality and taste. The cost to retail couldn’t produce the profit margin required for most restaurants. Now serving sizes are smaller and the prices are up. I think that homemade is always better by far. Also, you know who is making and serving your food! Love always makes the difference. ❤️Sending love and hopes for your best life, from Mississippi.
That looked delicious
Thank you! It was really delicious!!
I went to Quebec City on a class trip with my French class from my university in Maine. I loved the shopping, especially for art. Went to a pub at night and the locals were all singing their national/traditional songs together very passionately- even standing on the tables! It was so cool to experience.
It’s a great place to visit! There is always so much going on!!
I love your kitchen!!!!!
Thank you so much!
I did visit Quebec City. Now, this was a very long time ago- I was a teenager and I’m retired now. But, sadly, the thing I remember most clearly about that trip was that a street vendor refused to sell me a bottle of orange juice because I asked for it in English.
You probably misinterpreted the vendor's: he or she most surely did not understand English, because, as everyone should know by now, the vast majority of Québec is French speaking. Nowadays, there are more biklingual individuals all across Québec's territory. And I am sure that the phrase "orange juice" is understood even by non fluent English speakers. And, to be sure, orange juice was not a common product when I was a child here in Québec; it was rare and quite expansive untill the frozen version was offered and thus became cheaper and easely obtainable.
That ain’t poor man’s pudding where I am, in fact it’s the exact opposite in Australia. The best maple syrup is prohibitively expensive, especially in that quantity. To be poor man’s pudding the maple syrup would have to be swapped with golden syrup or treacle.
Lol. Same here in Aotearoa! Cries in antipodean at the thought of the price of a cup of maple syrup!
Maple syrup is surprisingly expensive in Canada! When the exchange rate is factored in, Australians only pay about $5.00 more than Canadians for a 1 litre bottle. I’m Canadian, and I would use brown sugar and water for this cake.
Eggs, heavy cream, and maple syrup make it unaffordable for the average fixed income senior in America! I'm making biscuits with veg oil instead of butter or shortening. Peace and Blessings bakers!🥧
@@krazedvintagemodel You want expensive get the Vermont No. 1 Maple Syrup.
To all those commenting on how expensive maple syrup is , maybe use golden syrup or thinned down jam or seasonal fruit .
The cake looks fabulous! But it makes me lonesome for Canada. Just hearing your voice makes me wish I were there..... All those quirky, lovely, interesting foods you have. I shall be trying this recipe. Thank you for sharing.
It was so good!! Let me know how it turns out! And thank you so much for commenting!!
Never heard of such a thing and I was a from scratch baker in the USA. looks incredibly decadent and delicious. Thank you!
THANK YOU for saying imperial measurements as well as the other measurements!
You’re welcome!! Thank you for watching!!
Lovely
This pudding cake looks fabulous. One that I am going to try during this holiday season. (I grew up with chocolate pudding cake, which was ever so special in our home.) Beautiful video, with thanks from California.
Thank you so much!! Let me know if you decide to make this, and how it turns out!!!
ghi from montreal glad you enjoyed our pudding chomeur i love it too.
It is so delicious!!
This looks fantastic and has everything l love about a pudding but sadly, that's about $30 worth of maple syrup here in Aotearoa/ New Zealand so it would have to be for a VERY special occasion. 😊
you could try Golden Syrup to see if that could work.
Perso j' adore la version de Mme Jehane Benoit, La nouvelle encyclopedie de la cuisine , edition deluxe ,copyright 1973. Le meilleur livre de recettes au monde toute les base sont là !😊!😊!😊
Looks amazing!!!
Thank you!! It was delicious!!
Thank you for this. I was wondering what to make for dessert. Subbed.
Oh yay!! How did it turn out?
@@kitchenintheshire Just like you said it would. I had Ice cream on top just to balance the calories...
I remember a similar pudding made with golden syrup from my childhood in Australia.
OH! Golden syrup is a great idea. I may try that at some point. Love it! Thank you!
@@kitchenintheshire I've been wondering if it would work to use apple cider and put chopped-up apple in the batter.
Expensive ingredients here in Massachusetts USA despite the fact that we have maple syrup produced here. Looks delicious!
It was so delicious. And the price of Maple Syrup has really increased in the last few years. I’m actually going to try making an older version of this, using brown sugar, and compare the two. Thanks for the comments!!
Is it o.k. to use 10 percent ,,blend,, cream in place of the whipping type cream 🤔,@@kitchenintheshire
Honeymoon at the Frontenac Hotel where dessert was memorable and simple: a thick slice of good white country bread with a dollop of unsweetened whipped cream sprinkled with maple sugar.
YUM!!! What a simple, delicious sounding idea!!
I had to make this! It’s scrumptious!!
Yay!! I love hearing this. It’s sooo good.
Nothing like my mother in law's recipe.
its like a pancake recipe with syrup on top!!
Good God that looks good!
It was sooo good. And thank you!!
The touch of creamy Bourbon g is enial. Baily Cream would be great too. Enjoy !
Good idea regarding the Bailey Cream!!
Looks fabulous! How can I get to be the kind of chomeur who can afford the ingredients, though? This must be really, really old? 💕🇨🇦
Yes from the 1929 crise !!!😊
Chomeur means unemployed; so, the recipe was created out of necessity. We used to whip this up with just brown sugar, milk and flour.
It would be good made with corn meal, I think. A bit like our "Indian Pudding ".
That sounds like an interesting idea!!! I’m going to try it! Thanks for the comment!
MES GRANDEMÈRES APPELLA, PATE CHAUMERE
Very interesting! Could you eat this cold? Would it be something to prepare the day before, and bring to someone’s house the next? I’m thinking the warmth of the final product adds to the flavor. Thx!
It’s definitely at its best when eaten warm. However, it is still delicious when cold. Thank you for commenting and for being here!!
@@kitchenintheshire I appreciate you answering. ☺️
I want to live in Quebec. Two sides of my family immigrated from there
It looks like the most magical place to live!!
If you live where a Costco is, the maple syrup is under $13 USD. Not the most expensive item, and you will have plenty left over.
Putting a smear of butter on the lip of the measuring cup can help with the pouring.
Even easier is to lay a chopstick across the top of the cup so it protrudes beyond the pour lip.
Thank me later.
I LOVE this!!! I read your comment, got up from my chair and tried both of them!! The chopstick across the top was a game changer!! Thank you soooo much!
What part is considered the poor man part ? Cream and maple syrup are not cheap where I live in Canada.
Plant your own sugar maple trees (I presume you know the best time to plant a tree), ditto some blueberry bushes, get yourself a Jersey cow, and Bob's yer uncle. If you lived in rural Québec 100 years ago, you likely had those, maybe not a Jersey.
I’d add some whiskey and make an ever poorer version of this scrumptious looking cake.
Right up until the moment you poured the batter in the pan I was wondering what this was. I make a Denver pudding cake that’s baked this way.
These pudding cakes are mysterious and magical. I am totally amazed that they work. 😂
For all the people commenting on how this could be poor man’s pudding, when this dessert was invented, Quebec was largely rural farmlands and maple trees were everywhere. People tapped their own trees and made their own syrup. They still do.
Made it and i loved it, husband not so much which allowed me to eat it all 😂
How wonderful for you!!! 😂 😂
People in the US... "pancake syrup" (artificially flavored corn syrup) is not Maple Syrup.
That very first shot looked delicious and then you mixed maple syrup and heavy cream and I absolutely swooned. That looks incredible. I make actually make one today. Can you warm it back up after it cools? I think I could eat the whole thing but that wouldn't be a good idea. I will say, as expensive as maple syrup is in the US, that's not food for poor people down here.
You can heat is up. I put it back in the oven for a few minutes, and it tastes great. I also eat it directly from the fridge, and it tastes good. 😂.
Excuse me, did you call this recipe “A poor man’s pudding” ? If I made it and I would love to, l couldn’t buy any other food for a fortnight! I will save up and do it for Christmas. Thank you for your excellent video.
Sapjack organic maple syrup and Certified organic grass fed heavy cream!!!!!
❤
Make whiskey whipped cream to put on top, yumm
Yum!!
dan fontaine is legit. This is a rich man's poor man pudding.
Serve with custard!
Yum!!! I love custard!!
Have I to put Vanillaextrakt or may I leave it?
I haven’t tried leaving it out. It would be an interesting experiment. If you make it, let me know the results!!
Ma'am! ..... poor man's pudding? Are you sure? Poor man's pudding is more like an old sweet potato that fell on the floor and rolled under the fridge and you find it 4 days later and mash it with a fork and put a sprinkle of cinnamon on it to disguise the mold. No maple syrup of any kind.
This looks/sounds delicious. Thanks for passing it along.
LOVE, love, love the visual!! 😂
thank you, thank you and thank you again for using METRIC MEASUREMENTS! Lately I've decided if anyone is still using Imperial measurements, I'm just going to switch off. Don't care how wonderful the recipe sounds. No Metric, not watching. 😦💗💕
You’re welcome!! Thank you for watching!
Poor mans pudding? Not so much with the present price of maple sirup.
Looks delicious, though.
Creme and maple syrup? Where's the "poor man" anything?
They're expensive ingredients now but bear in mind when this was developed long ago in Quebec, many people were farmers producing their own dairy & maple sugar, so these were cheap ingredients to them.
No water bath?
It does look absolutely “YUM”, but I don’t know where the “Poor”Man comes from, because those are expensive ingredients.
I found a good recipe using brown sugar that I plan to make soon. It should be more budget friendly.
Avec l'ajout de l'alcool, ce n'est plus un dessert pour les chômeurs! My dessert is rich!
It's no longer a poor man's recipe
A cup of grade A maple syrup can in no way be considered poor man’s anything! Do you Kano how much that costs?
Lol, in “the old days” maple syrup was poor man’s source of sugar… up where the maple trees are plentiful
Just like long ago lobster was considered junk-fish
Remember where this comes from.... The HOME of maple syrup. But to be fair, my Mom used brown sugar. There what we called pouding chomeur. If we used maple syrup we called it pouding d'erable. Honestly, I liked the brown sugar version better. And was mentioned in earlier comments, this version is pretty gussied up. It really was considered a poor man's dessert (unemployed is chomeur in french, to be specific) and the better was quite learn. Certainly no cream
But we loved this dish.
20,000 calories??
A “poor” man’s recipe calling for expensive maple syrup is silly.
Nothing “poor” about it with those ingredients.
your chômeurs must be rich ! all that cream and maple syrup is not for the poor man's pocket !!
My 70+ year old father was visiting Montreal and was a little lost. He approached a police officer and asked for directions. The police officer wouldn’t even speak to my poor dad because my Bostonian father didn’t speak French.
Loose the loud music. Very distracting.
Ewwwww, Diabetics, START RUNNING !
So why even watch the video and take the time to leave a rude comment then? Loser
❤