As a Québécois, this is to me the deluxe and modern version of the Pouding au Chômeur. My mother used to make this with brown-sugar and water (instead of maple syrup) and shortening (Crisco) instead of butter. We also were pouring the batter on top of the syrup. All that to say that you can make this with what you have at hand, do not over complicated it. This is a dessert for literally invented by and for modest / poor people after all.
I also know the method you described, which is the one we always use (sirup 1st in the pan) it seems to create a thicker layer of that sOOo tasty cake-sirup mix vs the video version 👍😊👍
I think you answered a question I was pondering: maple syrup is very expensive; can supermarket pancake syrup be substituted? Of course it won’t have the intense flavor of maple syrup.
I was raised on this! Merci beaucoup! But I don't think my mother and grandmothers were ever that precise with the measuring doing their pouding chômeur . It was also often done with brown sugar diluted with water instead of maple syrup.😉
My partner is from the french part of New Brunswick and we have this every Christmas. His mother used to make this with brown sugar (cheaper) but when made with maple syrup, and topped with vanilla bean ice cream, it's the bomb!!
As a Quebecker living on a Maple Farm that dark brown syrup is the crap we sell to people who don't know what good syrup is. Make with light amber syrup for a better balance and a much better maple flavour, although more subtle.
One thing often misunderstood by people : Quebec in the great depression was still in majority an agricultural society. Montreal still had vast amount of land dedicated to agriculture. Everyone had or knew someone with a farm. Access to milk, cream, and maple syrup was easy. As in "you eat bread, milk, and maple syrup because it's the cheaper option". That explains the pouding chomeur recipe ;-)
There are as many recipes for pouding chôneur as there are families in Québec. I grew up eating pouding chômeur, and though I rarely eat it these days, the dark days of January/February seem to be the perfect time of year to make it. Comfort food indeed!
I’m in Montréal and am delighted you are highlighting this favourite dessert. Much attention in on poutine (which is a decadent comfort dish in itself); but, pouding chômeur is also awesome. Thank you for the correct pronunciation. Love your channel.
I am from Nova Scotia, with English/Scottish ancestry, and my mom has made this since I was a kid. My grandmother was from a Newfoundland outport, and she made it. Always a brown sugar sauce, as maple syrup was way too expensive (as a kid) and raisins in the batter. They both called it 30 minute pudding, but basically the same thing. Love it.
I used to eat this when I lived in Montreal in the 70s and 80s ... and have missed eating this ever since. So excited to get this recipe and make the pudding chomeur for myself .... thank you for showing us the step by step method to do it. Will definitely be making this and come back to write how it came out ....💕👍🙏
What a treat! I so appreciate that your team always makes a point to share some of the history of these dishes with us! Thank you for your hard work! 😊
Fabulous. The original recipe used maple sugar (rather than brown sugar) - maple sugar was abundant and local. All ingredients were readily available throughout the year in Québec and inexpensive.
This is the ATK deluxe version of the kind of “unemployed pudding” I grew up on here in Québec. It looks delectable, but my grandma would not have used eggs in the batter, and just water and brown sugar for the sauce. But I truly appreciate that it’s being featured on one of my favourite cooking shows, and that you spelled and pronounced Québec correctly, and all the testing you’ve done to make this delicious sounding version. I will definitely try it out during the holidays. Merci beaucoup!!!
Lived in Canada 🇨🇦 back in the day on a farm where we had trees, a maple tap and a sugar shack where we boiled down the sap to make syrup. Those were the days!
My grandmother made something very similar back in the 40s/50s but she steamed it in a basin and there was no maple syrup in England at that time, so she used Tate & Lyle golden syrup, but it was delicious all the same, especially with the many food shortages at that time after the war.
This was delicious. Made it exactly as written. The only thing i was missing was the creme fraische. Wish I had some but it was delicious with unsweetened whipped cream!
Maple syrup is still not too expensive today, 8$/pound in season. Since you can replenish your stocks during maple season (Spring), and keep the cans for months or even years, you can cook this dessert any time you want.
@@dianehand1396 Sorry I wrote "gallon" but I meant "pound". Still less expensive in Québec, Ontario and New Brunswick than anywhere else in the world (even Vermont), I think.
Butter, cream and maple syrup is the farmhouse version. City folks didn't have cows or land with maples to tap, hence the brown sugar and shortening version. In the countryside maple syrup was cheaper than sugar, you just had to do the time consuming work to get it.
Never heard of this cake before but love love love maple syrup ! Gotta give this one a try. Thank you ATK. P.s. Keith is such a good teacher and Bridget is wonderful presenter
I have made this many times, it’s one of my favorite desserts. Protip: adding a shot of bourbon or Irish whiskey to the cream/syrup sauce takes this to the next level. Sometimes I put berries in the batter as well.
So good! My Mom and grandmothers made this dessert all the time, but with brown sugar and water instead of cream and maple syrup. My paternal grand mother also added shredded coconut to the batter for an additional flavour and texture.
what beautiful memories this cake brings me: my mother used to make this pudding chimer all the time! I am from Montreal! OH! I forgot how good this cake is...soooo sooo sweet.... thank you for your wonderful version!
Jeff John did the recipe few years ago. I made it and it was delicious. Will make again, thanks for reminding me of this recipe! Just put mine in the oven, and expect bit of failure. The batter was much more thiner than theirs and it was starting to float above the syrup mixture. Tasted bit eggy, and definitely need more flour.
I made recipe a lot of time, I generaly don't invert the pouding au chomeur upon serving my only client (myself) Instead i put a swat of whipped cream on top With a generous amount of maple sugar. Maple sugar is ground as a sprinkable product. I live in an agricultural area south of Montreal. If i take a walk from my home ten minutes south east, I am surrendered by sugar shacks. I don't buy my maple syrup from the store, i buy it from my friends who produce it, very high quality when you buy close to the source of production.
I used to use a recipe from the magazine Chatelaine for Pouding Chomeur which called for both maple syrup and brown sugar. It was delicious - but I lost the recipe..... (In Quebec this is called "Pouding chômeur"... no "au".) 😉
It looks like our family ''unemployed pudding'' (pouding chômeur). We come from the agricultural sector. We mix cream, maple syrup and brown sugar. The cake is the same, we always make it with butter like the people on the farm. We do what we want with the ingredients we prefer. As my little boy said for this pudding: The best is the unemployed below !! :-))
It reminds me of a classic in our household, a chocolate self-saucing pudding. Pretty much the exact same concept except with more cocoa powder and less maple syrup.
I don't need more calories this Christmas season, but I definitely need to try this recipe...and will. Maple syrup goes so well with many things....including Salmon.
NB: Maple syrup produced in the US is allowed to have formaldehyde injected into the trees to increase yield. Not allowed in Canada. YOU'VE BEEN WARNED.
This is NOT true. Quebec and the United States stopped injecting formaldehyde into trees to keep the holes used in gathering maple syrup open because a small amount was showing up in the maple syrup. Canada AND the United States both stopped doing this quite awhile ago.
This is a great recipe that most Québécois do in their sleep. However your version is more complicated than most. Here is a free version that you can do in the crockpot: 2 1/4 cups of maple syrup: 2 cups of heavy cream 35% A pinch of salt Mix together and bring a boil in a saucepan pan and then pour in the crockpot Batter Cream together with a hand mixer a stick of butter and 3/4 cup of sugar. Then add 2 eggs, one at a time. When everything is well mixed, alternate between dry ingredients (mixed together 1 1/2 cup of AP flour, 2 tsp of baking powder, dash of salt) and wet (mixed together 3/4 cup of homo milk and a tsp of vanilla). Do not over mix, just enough to combine. Then spoon the batter over the warm sirop on the crock pot, making sure each spoonful touch each other. Then take some Scottowel on top of the crock pot and deposit the lid. Cook on high for about 2 hours. After, remove the lid and gently press on the batter so that the liquid that is boiling under can overflow on the batter. Press gently so that you dont break the batter. Once the liquid has overflown over all the batter, let it sit for 10-15 minutes and serve it with vanilla ice cream or whipped cream. I can guarantee you that this will be a staple dessert every weekend during the winter months.
The ATK version is the first recipe for this that I’d actually want to eat. Your recipe like most has too much sugar to be enjoyable for people like me that don’t like very sweet desserts.
@annchovy6 - my issue was not with the sugar but the overall complication of the process. This is a rustic simple recipe that is originally fool proof. Not the ATK version. As for the sugar, the difference between the recipe provided and ATK is about 1/2 cup. You can reduce that amount if you want but make sure the butter is soft. However if sugar is a concern for you, then even the ATK version will be extremely sweet. We are talking about a full can of maple syrup!!
ATK’s recipe is 40 g of sugar per 175 g of flour while the one you posted is 150 g of sugar for 210 g of flour. In baker’s percentages, your version has 71% sugar to ATK’s 23% along with a bit more maple syrup than cream in the topping and almost double the amount of topping for only 20% more flour. That’s a huge difference in terms of sweetness. I’m not concerned about sugar content, but taste. I do not enjoy things that are very sweet, and as I said, this is the only version of this dessert I’ve seen that I might consider making because the sugar amount looks far more manageable. Maybe it will still be unpalatably sweet for me, but I’d be willing to try it out at least. As for the method, I don’t think it gets simpler than muffin method of adding wet to dry. 🤷♀️
We called it Washday Pudding and our recipe had no eggs and no cream in keeping with being out of work and it is super simple to do without having to be careful when pouring the boiling syrup over. In our recipe the syrup never absorbed into the cake so you could keep it for days…if you could…. Why they made it so complicated with all the warnings about how it could fail is beyond me…
@danielfontaine6977 you are absolutely correct! Pouding Chomeur translates to Poor Man’s Pudding - no cream, no eggs, only dots of butter in the brown sugar and water mixture for “richness”. People could not afford to use eggs and cream during the depression. Yes, it’s Americas test kitchen but get close to the authentic recipe. I too am from Quebec growing up making this pudding.
Merci beaucoup for saying it's from Québec and not from Canada. They've stolen enough from us as it is, leave us our food. Poutine is also from Québec.
I so want to try this -- wish TV had smellovision! Just a little confused about cooling it: he said no longer than 10 minutes; does that mean it must be consumed all at once within minutes of baking it? It can't be stored?
It can be stored but with a large Québécois family it never made it to the next morning in our home. Air tight and leave on the counter. I suggest warming before eating
It's the only misleading part of the video. You can let it cool all the way down and it's still gonna be a real treat. I actually like it better at room temperature (most of my fellow Québécois will think of me as a heretic though, haha!).
Never had this and I'm wanting to make it for a brunch party. Does anyone know if this is something I can make the day before and reheat it the day of brunch?
Not really, as it should be served warm and with the sauce and cake still seperate. If left to cool completely the sauce will be absorbed by the cake. While still a great dish, its best served warm and fresh.
Yeah, fresh is better but nobody lifts their nose at day-old pudding. Do more sauce and add sauce at service the next day. When we make pudding chomeur at home, we're a couple and don't eat much dessert, it usually lasts a week in the fridge. We reheat our portion in the microwave and pour some extra sauce. You'll have less "dry" cake layer than fresh from the oven. In larger kitchens (catering, school's cafeterias, etc.) they bake the pudding with a lot less sauce to have the dry cake layer thicker so it keeps easier for a coupe of days.
As a Québécois, this is to me the deluxe and modern version of the Pouding au Chômeur. My mother used to make this with brown-sugar and water (instead of maple syrup) and shortening (Crisco) instead of butter. We also were pouring the batter on top of the syrup. All that to say that you can make this with what you have at hand, do not over complicated it. This is a dessert for literally invented by and for modest / poor people after all.
Thank you!!!
Great comment. It makes me rethink this to many different versions.
I also know the method you described, which is the one we always use (sirup 1st in the pan) it seems to create a thicker layer of that sOOo tasty cake-sirup mix vs the video version 👍😊👍
Sounds a lot like how my late grand-mère made pouding chômeur. She wouldn't make pouding chômeur often, but it was always a treat.
I think you answered a question I was pondering: maple syrup is very expensive; can supermarket pancake syrup be substituted? Of course it won’t have the intense flavor of maple syrup.
I was raised on this! Merci beaucoup! But I don't think my mother and grandmothers were ever that precise with the measuring doing their pouding chômeur . It was also often done with brown sugar diluted with water instead of maple syrup.😉
Ma aussi
My partner is from the french part of New Brunswick and we have this every Christmas. His mother used to make this with brown sugar (cheaper) but when made with maple syrup, and topped with vanilla bean ice cream, it's the bomb!!
I bet! Sounds killer.
As a Quebecker living on a Maple Farm that dark brown syrup is the crap we sell to people who don't know what good syrup is. Make with light amber syrup for a better balance and a much better maple flavour, although more subtle.
Thank you so much! I love maple but have hesitated as to which grade to purchase. I will try again.
I know that and I am not from maple country! My son lives in Montreal and wants me to move there. I'm game but my health isnt
Dark maple syrup is delicious in my opinion- far from “crap” like you say! From another Quebecer😜
You are absolutely correct, but don't let the secret out. Let others buy the dark stuff and leave the good syrup for us.
One thing often misunderstood by people : Quebec in the great depression was still in majority an agricultural society. Montreal still had vast amount of land dedicated to agriculture. Everyone had or knew someone with a farm. Access to milk, cream, and maple syrup was easy. As in "you eat bread, milk, and maple syrup because it's the cheaper option".
That explains the pouding chomeur recipe ;-)
Vous avez raison , mon père a été élevé sur une ferme…. à Québec!
There are as many recipes for pouding chôneur as there are families in Québec. I grew up eating pouding chômeur, and though I rarely eat it these days, the dark days of January/February seem to be the perfect time of year to make it. Comfort food indeed!
I’m in Montréal and am delighted you are highlighting this favourite dessert. Much attention in on poutine (which is a decadent comfort dish in itself); but, pouding chômeur is also awesome. Thank you for the correct pronunciation. Love your channel.
I love American recipes - sticks, cups, spoons, ounces, Fahrenheit - so easy to follow....
I live in Quebec and grew up in the French Canadian community. I approve this version. It looks luscious.
I miss my home! I ate this as a child in the 50's and 60's back in Montreal, this has brought back so many memories. Thanks
I am from Nova Scotia, with English/Scottish ancestry, and my mom has made this since I was a kid. My grandmother was from a Newfoundland outport, and she made it. Always a brown sugar sauce, as maple syrup was way too expensive (as a kid) and raisins in the batter. They both called it 30 minute pudding, but basically the same thing. Love it.
Could you add dates along with raisins?
I used to eat this when I lived in Montreal in the 70s and 80s ... and have missed eating this ever since. So excited to get this recipe and make the pudding chomeur for myself .... thank you for showing us the step by step method to do it. Will definitely be making this and come back to write how it came out ....💕👍🙏
What a treat! I so appreciate that your team always makes a point to share some of the history of these dishes with us! Thank you for your hard work! 😊
Fabulous. The original recipe used maple sugar (rather than brown sugar) - maple sugar was abundant and local. All ingredients were readily available throughout the year in Québec and inexpensive.
This is the ATK deluxe version of the kind of “unemployed pudding” I grew up on here in Québec. It looks delectable, but my grandma would not have used eggs in the batter, and just water and brown sugar for the sauce.
But I truly appreciate that it’s being featured on one of my favourite cooking shows, and that you spelled and pronounced Québec correctly, and all the testing you’ve done to make this delicious sounding version. I will definitely try it out during the holidays. Merci beaucoup!!!
In southern Louisiana we grow tons of sugar cane so we make Gateau de Sirop (syrup cake) - so good!
My mother made this for us growing up. She used brown sugar and water and dropped dumplings in the syrup. It was such a treat
I’ve have the same, great memories
Never heard of this dumpling version, sounds delicious.
What you are referring to is "Grand-père dans le sirop". It is a similar but different desert.
What a treat. We'd love to learn more about Quebec cuisine, Canadian cuisine in general, and desserts that invert when you bake them!
Scotcherons, la tarte au sucre, tourtière, boule aux chocolat, caramel à l’érable, crème de chou, domino , Nanaimo bars, etc so many great memories
And the beaver tail.
Peameal pork roast and butter tarts.
Look up recipes for: "Ragoût de boulettes et de pattes de cochons" and "Creton"
@@karineliboiron2886 love creton!! One of the first things I get when I go back and visit
Lived in Canada 🇨🇦 back in the day on a farm where we had trees, a maple tap and a sugar shack where we boiled down the sap to make syrup. Those were the days!
I used to make this at our Sugaring House when we had a farm not far from Quebec City!
Cool. I lived in a town called COmbermere in Ontario. @@cecileroy557
My grandmother made something very similar back in the 40s/50s but she steamed it in a basin and there was no maple syrup in England at that time, so she used Tate & Lyle golden syrup, but it was delicious all the same, especially with the many food shortages at that time after the war.
May I ask what golden syrup tastes like?
This was delicious. Made it exactly as written. The only thing i was missing was the creme fraische. Wish I had some but it was delicious with unsweetened whipped cream!
Nice pronunciation! Thank you so much for making the effort. So rare!❤
This makes me homesick for Quebec!
Maple syrup is still not too expensive today, 8$/pound in season. Since you can replenish your stocks during maple season (Spring), and keep the cans for months or even years, you can cook this dessert any time you want.
Wow! It is $10-25 here for a very small bottle.
@@dianehand1396 Sorry I wrote "gallon" but I meant "pound". Still less expensive in Québec, Ontario and New Brunswick than anywhere else in the world (even Vermont), I think.
Butter, cream and maple syrup is the farmhouse version. City folks didn't have cows or land with maples to tap, hence the brown sugar and shortening version. In the countryside maple syrup was cheaper than sugar, you just had to do the time consuming work to get it.
Never heard of this cake before but love love love maple syrup ! Gotta give this one a try. Thank you ATK. P.s. Keith is such a good teacher and Bridget is wonderful presenter
I have made this many times, it’s one of my favorite desserts. Protip: adding a shot of bourbon or Irish whiskey to the cream/syrup sauce takes this to the next level. Sometimes I put berries in the batter as well.
My mother made something very similar with apples on the bottom - so good!!!!
So good! My Mom and grandmothers made this dessert all the time, but with brown sugar and water instead of cream and maple syrup. My paternal grand mother also added shredded coconut to the batter for an additional flavour and texture.
Coconut sounds great, really inventive. I think I’m going to try coconut cream instead of dairy cream in with the maple syrup. Wish me luck.
Hello from Montreal, Quebec.
Love this dessert! 🍮❤️
Yes! 'Healthy serving.'
😅 👍🏻
THAT first bite that
Bridget took looked SO, SO good! ❤
Great recipe, Keith!
what beautiful memories this cake brings me: my mother used to make this pudding chimer all the time! I am from Montreal! OH! I forgot how good this cake is...soooo sooo sweet.... thank you for your wonderful version!
Jeff John did the recipe few years ago. I made it and it was delicious. Will make again, thanks for reminding me of this recipe!
Just put mine in the oven, and expect bit of failure. The batter was much more thiner than theirs and it was starting to float above the syrup mixture.
Tasted bit eggy, and definitely need more flour.
I made recipe a lot of time, I generaly don't invert the pouding au chomeur upon serving my only client (myself) Instead i put a swat of whipped cream on top With a generous amount of maple sugar. Maple sugar is ground as a sprinkable product. I live in an agricultural area south of Montreal. If i take a walk from my home ten minutes south east, I am surrendered by sugar shacks. I don't buy my maple syrup from the store, i buy it from my friends who produce it, very high quality when you buy close to the source of production.
I used to use a recipe from the magazine Chatelaine for Pouding Chomeur which called for both maple syrup and brown sugar. It was delicious - but I lost the recipe..... (In Quebec this is called "Pouding chômeur"... no "au".) 😉
It looks like our family ''unemployed pudding'' (pouding chômeur). We come from the agricultural sector. We mix cream, maple syrup and brown sugar. The cake is the same, we always make it with butter like the people on the farm. We do what we want with the ingredients we prefer. As my little boy said for this pudding: The best is the unemployed below !! :-))
Oh my God, this looks heavenly!
As a Canadian, I'm flattered by this! Will give it a try!
I made it last night and it was amazing! Super easy and so full of flavor. Thanks for the recipe!
I’m from Montreal. I can tell you this is very good!
The spoon trick is what I used to make a real irish coffee in my hotel days!
being from Montreal, i had this many time when i was younger, i didn't realise i miss this until now
Best video/recipe for Pudding Chomeur! Thanks!
It reminds me of a classic in our household, a chocolate self-saucing pudding. Pretty much the exact same concept except with more cocoa powder and less maple syrup.
I am drooling over that cake!
Nice to see Keith back
I can’t wait to try this, this is very similar to the self-saucing puddings we make here in Australia 😊
Exactly! I reckon golden syrup would work just as well as maple syrup.
I always enjoy a Keith recipe. This looks amazing. I'll have to try it.
I don't need more calories this Christmas season, but I definitely need to try this recipe...and will. Maple syrup goes so well with many things....including Salmon.
He is very good at explaining the recipe. I can't wait to try this!
This reminds me of a lazy peach cobbler; I never thought about why it does this, but viscosity makes sense.
Everything in Quebec is special
I just had this in quebec, it was soo good
The last time I was in Canada, I literally ate my way through Quebec. This California boy loves everything quebecois!
Fantastic! Next do an authentic Québec Tourtier
Tourtière*
@@Ogilla Humblest apologies. Don’t try to leave a message from your phone. LOL
Sometimes I watch your videos just because all the guys are so handsome!😊❤❤❤
I appreciate it very much thank you very much for your kind
Thanks for a great recipe! Now I am liking for more pudding cake recipes.
Aww it's fun to watch this video of an unassuming dessert that I grew up with!
IS IT ME - She always looks at HIM like she wants to eat HIM up.
Let me be the first to post and say thank you. Exactly what Sunday morning ordered. 😊
Okay, I HAVE to try this! 🤤❤
Amazing video guys! Thank you!
I'll make this during the Holidays!
tt's just me but I have to make it and don't want to mess with halving it. I think if it absorbs and I reheat, it has to be yummy still!!!
I’m curious as to how this would taste if I used lightly browned butter versus melted butter?
That cake looks like a good breakfast cake
Sounds like syrup or treacle sponge pudding in the UK. It's great with custard.
That looks SOOO good! But I would need a nap after partaking of that while my blood sugar crashes...
This was incredible!
NB: Maple syrup produced in the US is allowed to have formaldehyde injected into the trees to increase yield. Not allowed in Canada. YOU'VE BEEN WARNED.
This is NOT true. Quebec and the United States stopped injecting formaldehyde into trees to keep the holes used in gathering maple syrup open because a small amount was showing up in the maple syrup.
Canada AND the United States both stopped doing this quite awhile ago.
Thanks for the tips
My maman used to make this when I was a child... i never cared for it.
Reminds me of ma grand mere ❤️
If you're feeling lazy french vanilla Duncan Hines cake (reduce liquid) with cream\maple mix on top.
This is a great recipe that most Québécois do in their sleep. However your version is more complicated than most. Here is a free version that you can do in the crockpot:
2 1/4 cups of maple syrup:
2 cups of heavy cream 35%
A pinch of salt
Mix together and bring a boil in a saucepan pan and then pour in the crockpot
Batter
Cream together with a hand mixer a stick of butter and 3/4 cup of sugar. Then add 2 eggs, one at a time. When everything is well mixed, alternate between dry ingredients (mixed together 1 1/2 cup of AP flour, 2 tsp of baking powder, dash of salt) and wet (mixed together 3/4 cup of homo milk and a tsp of vanilla). Do not over mix, just enough to combine.
Then spoon the batter over the warm sirop on the crock pot, making sure each spoonful touch each other.
Then take some Scottowel on top of the crock pot and deposit the lid. Cook on high for about 2 hours.
After, remove the lid and gently press on the batter so that the liquid that is boiling under can overflow on the batter. Press gently so that you dont break the batter. Once the liquid has overflown over all the batter, let it sit for 10-15 minutes and serve it with vanilla ice cream or whipped cream. I can guarantee you that this will be a staple dessert every weekend during the winter months.
The ATK version is the first recipe for this that I’d actually want to eat. Your recipe like most has too much sugar to be enjoyable for people like me that don’t like very sweet desserts.
@annchovy6 - my issue was not with the sugar but the overall complication of the process. This is a rustic simple recipe that is originally fool proof. Not the ATK version. As for the sugar, the difference between the recipe provided and ATK is about 1/2 cup. You can reduce that amount if you want but make sure the butter is soft. However if sugar is a concern for you, then even the ATK version will be extremely sweet. We are talking about a full can of maple syrup!!
ATK’s recipe is 40 g of sugar per 175 g of flour while the one you posted is 150 g of sugar for 210 g of flour. In baker’s percentages, your version has 71% sugar to ATK’s 23% along with a bit more maple syrup than cream in the topping and almost double the amount of topping for only 20% more flour.
That’s a huge difference in terms of sweetness. I’m not concerned about sugar content, but taste. I do not enjoy things that are very sweet, and as I said, this is the only version of this dessert I’ve seen that I might consider making because the sugar amount looks far more manageable. Maybe it will still be unpalatably sweet for me, but I’d be willing to try it out at least.
As for the method, I don’t think it gets simpler than muffin method of adding wet to dry. 🤷♀️
We called it Washday Pudding and our recipe had no eggs and no cream in keeping with being out of work and it is super simple to do without having to be careful when pouring the boiling syrup over. In our recipe the syrup never absorbed into the cake so you could keep it for days…if you could…. Why they made it so complicated with all the warnings about how it could fail is beyond me…
@danielfontaine6977 you are absolutely correct! Pouding Chomeur translates to Poor Man’s Pudding - no cream, no eggs, only dots of butter in the brown sugar and water mixture for “richness”. People could not afford to use eggs and cream during the depression. Yes, it’s Americas test kitchen but get close to the authentic recipe. I too am from Quebec growing up making this pudding.
...you can always start your own business, Canada's Test Kitchen.
is there a grams by weight version of the cake?
✋🏻We left Quebec, long ago, taking only our name, so I don’t know about this pouding chomeur. WILL TRY.
Merci beaucoup for saying it's from Québec and not from Canada. They've stolen enough from us as it is, leave us our food.
Poutine is also from Québec.
Of course, the maple syrup should be from Québec.
7:49
Yes, Bridget you are.
he's a magic man, Mama, ah
He's a magic man
This is a rich mans pudding today. That maple syrup is expensive but this looks really good.
I love maple syrup.
Is the heat in the oven set for top (broil) only or top and bottom??
Great recipe
Tabarack c'est bon !
I so want to try this -- wish TV had smellovision! Just a little confused about cooling it: he said no longer than 10 minutes; does that mean it must be consumed all at once within minutes of baking it? It can't be stored?
It can be stored but with a large Québécois family it never made it to the next morning in our home. Air tight and leave on the counter. I suggest warming before eating
It's the only misleading part of the video. You can let it cool all the way down and it's still gonna be a real treat. I actually like it better at room temperature (most of my fellow Québécois will think of me as a heretic though, haha!).
@@daniellel256 thank you! It's just me, unless I make it and take it to share. Nah, it's just for me 🤭
@@marie-francecourtois7487 thank you! I'd probably enjoy it at room temp or slightly warm. 😊
I've made this. It tastes like a giant pancake with syrup
It's even better with little fruits like raspberries or bluberries around the plate !
Dont forget Poutine made in Quebec. 😍
We still have it a few times a year.
I made it but it did not turnover. Still fire, though. The maple top got caramelized and the cake was done.
Andrea bocelli is an amazing cook!
Never had this and I'm wanting to make it for a brunch party. Does anyone know if this is something I can make the day before and reheat it the day of brunch?
Not really, as it should be served warm and with the sauce and cake still seperate. If left to cool completely the sauce will be absorbed by the cake. While still a great dish, its best served warm and fresh.
@@TheGuntar rats. Thanks for the info
Yeah, fresh is better but nobody lifts their nose at day-old pudding. Do more sauce and add sauce at service the next day. When we make pudding chomeur at home, we're a couple and don't eat much dessert, it usually lasts a week in the fridge. We reheat our portion in the microwave and pour some extra sauce. You'll have less "dry" cake layer than fresh from the oven. In larger kitchens (catering, school's cafeterias, etc.) they bake the pudding with a lot less sauce to have the dry cake layer thicker so it keeps easier for a coupe of days.
Merci beaucoup :)
How about some depression meals re-made
This is home for me.
7:47 lol