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.
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 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.😉
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.
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.
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 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.
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!!!
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 ....💕👍🙏
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 ;-)
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! 😊
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!
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
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!
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.
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.
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!
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.
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 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.
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.
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.
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 !! :-))
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 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 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.
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 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.
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!).
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…
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.
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.
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
I live in Quebec and grew up in the French Canadian community. I approve this version. It looks luscious.
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.
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.
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 love American recipes - sticks, cups, spoons, ounces, Fahrenheit - so easy to follow....
But not precise. That is why the best pastries are french
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?
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!!!
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
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 ....💕👍🙏
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!
Nice pronunciation! Thank you so much for making the effort. So rare!❤
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! 😊
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.
In southern Louisiana we grow tons of sugar cane so we make Gateau de Sirop (syrup cake) - so good!
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!
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
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
Hello from Montreal, Quebec.
Love this dessert! 🍮❤️
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.
My mother made something very similar with apples on the bottom - so good!!!!
Yes! 'Healthy serving.'
😅 👍🏻
THAT first bite that
Bridget took looked SO, SO good! ❤
Great recipe, Keith!
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?
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!
Oh my God, this looks heavenly!
This makes me homesick for Quebec!
I made it last night and it was amazing! Super easy and so full of flavor. Thanks for the recipe!
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.
I’m from Montreal. I can tell you this is very good!
As a Canadian, I'm flattered by this! Will give it a try!
Best video/recipe for Pudding Chomeur! Thanks!
The spoon trick is what I used to make a real irish coffee in my hotel days!
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 always enjoy a Keith recipe. This looks amazing. I'll have to try it.
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.
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.
being from Montreal, i had this many time when i was younger, i didn't realise i miss this until now
I am drooling over that cake!
He is very good at explaining the recipe. I can't wait to try this!
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.
Thanks for a great recipe! Now I am liking for more pudding cake recipes.
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.
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!
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 !! :-))
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 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 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.
Fantastic! Next do an authentic Québec Tourtier
Tourtière*
@@Ogilla Humblest apologies. Don’t try to leave a message from your phone. LOL
Let me be the first to post and say thank you. Exactly what Sunday morning ordered. 😊
I'll make this during the Holidays!
That looks SOOO good! But I would need a nap after partaking of that while my blood sugar crashes...
I appreciate it very much thank you very much for your kind
Nice to see Keith back
Aww it's fun to watch this video of an unassuming dessert that I grew up with!
This reminds me of a lazy peach cobbler; I never thought about why it does this, but viscosity makes sense.
This was incredible!
Reminds me of ma grand mere ❤️
Thanks for the tips
Okay, I HAVE to try this! 🤤❤
Sometimes I watch your videos just because all the guys are so handsome!😊❤❤❤
Everything in Quebec is special
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!!!
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.
Sounds like syrup or treacle sponge pudding in the UK. It's great with custard.
Great recipe
That cake looks like a good breakfast cake
I’m curious as to how this would taste if I used lightly browned butter versus melted butter?
✋🏻We left Quebec, long ago, taking only our name, so I don’t know about this pouding chomeur. WILL TRY.
is there a grams by weight version of the cake?
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.
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. 😊
Can the whole cake be inverted onto a platter, and can it be made in a larger glass casserole dish?
Oh, and where can I get dark maple syrup?
7:49
Yes, Bridget you are.
Nice one, Keith! Yum!
I love maple syrup.
If you're feeling lazy french vanilla Duncan Hines cake (reduce liquid) with cream\maple mix on top.
Is the heat in the oven set for top (broil) only or top and bottom??
Tabarack c'est bon !
Merci beaucoup :)
My maman used to make this when I was a child... i never cared for it.
Poor man’s pudding. Ate it growing up in BC. Yum
This is a rich mans pudding today. That maple syrup is expensive but this looks really good.
It's even better with little fruits like raspberries or bluberries around the plate !
We still have it a few times a year.
Dont forget Poutine made in Quebec. 😍
Wow, that looks amazing!
he's a magic man, Mama, ah
He's a magic man
7:51 cheeky
This is home for me.
I could smell and taste it. So good.
I've made this. It tastes like a giant pancake with syrup
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…
IS IT ME - She always looks at HIM like she wants to eat HIM up.
Andrea bocelli is an amazing cook!
And yes I just say that she is INDEED BEAUTIFUL!!❤❤❤
Hmmm ? Perhaps I shall make this...
Mmmmmm, I am *soooooo* making this this week 😋 🤤