Yes Patrick, this has nothing to do with what my grandmother served us .................. This is not the poor man's pudding, the real recipe of the poor man's pudding is made with brown sugar. The version that you are using is a revise version made by the maple sugar producer to promote their product. Here is the true : Pouding chômeur traditionnel from Québec Ingredients of the dough: 2 cups flour 1 cup sugar 1 egg 1/3 cup unsalted butter 1 1/2 cup milk 4 teaspoons baking powder 1 pinch salt 1 teaspoon vanilla essence Sauce: 3 cups brown sugar 3 cups water Preparation 1. In a large bowl, combine all the ingredients for the dough with an electric mixer or a spoon. 2. In an ovenproof pot, bring the brown sugar and water to a boil. Remove from the heat when it boils. 3. With a spatula, pour the dough into the pot over the sauce. 4. Cook at 350F for 45 min at 1h, to obtain a golden pudding.
@@graysun9108 I can't speak to the prices in Germany, but the amount of money that these ingredients cost is consistent with the comment at the top of this thread to which I am commenting. $20.00 CAD is about what you would pay for the syrup and heavy cream give or take. The price of syrup in Europe never came up.
I was raised on pounding chômeur. Mom put the syrup in the baking dish first and she spooned the batter over. It worked every time. Ah, memories! I will make one soon. Thanks, Chef.
If you grew up in Northern Ontario and Quebec, poor man's dessert was a slice of homemade white bread placed in a bowl, sprinkled generously with brown sugar and topped with hot milk. That's it. The sugar rush is incredible and satisfying and kids love it. :)
Did you make a trip to Québec or something?! That makes me happy. The totally poor man version is with brown sugar and milk instead of cream and maple syrup. It's way less expensive.
@@elainearsenault5203 Maple syrup is insanely expensive in my country. I was wondering while watching what I could use instead. How much sugar do you use in place of the syrup?
It is probably called a pudding for 2 reasons from British Canadian history: English puddings with this batter were cooked in a pudding cloth and then served with a sauce such as syrup & cream. And, of course, pudding is the British colloquial term for dessert. Of course, the term pudding is probably originally derived from French and dessert puddings almost always contain starch, dairy, & eggs, the components here.
In Australia, and I'm assuming the UK, we still call this syrup baked cake pudding. When I was younger, the term pudding cups in American media really confused me, when what they really seem to mean is some sort of custard
In British English, “pudding” isn’t really colloquial. It’s just the word for any hot, cake-like dessert of the kind you might eat with custard. I suppose I’d accept “colloquial” when any dessert at all is called pudding.
In some Australian recipes, they would likely be called "self-saucing puddings", such as lemon, orange, chocolate etc. It always looked so unpromising when it went into the oven with all that hot liquid floating on top, but like magic, the cake would float up and there would be lovely gooey sauce at the base. Yum.
I made this recipe for Easter and wound up using about 70% of the cream and syrup. It came out all right, but a bit dry and underwhelming at the bottom. Tried this recipe again tonight and used all the maple/cream. What a difference! This time it was absolutely divine, one of the best desserts I’ve ever had. For those of you who think the recipe calls for too much syrup, trust me, it definitely needs every last drop. Let it swim in that syrup!
This is a more expensive version of my moms "Half-hour Pudding". Her sauce was 2 cups of boiling water and 1 cup of brown sugar combined and poured over the batter. Indeed this was a "Depression era" dessert that became a Standard quick and easy dessert in our family for decades. Thanks for sharing this.
@@cgavin1 French Canadians are mostly Catholic. Also, during the potato famine, many of the Irish orphans who ended up in Canada were adopted by French Canadian catholics instead of Protestant anglos. So Jameson's is a natural complement. ;)
I was lucky enough to work in Ottawa on a TV set with a 50/50 Quebecois/Anglo crew about ten years ago...the delight and national pride from the French team when the craft ladies (Quebecoises, je crois) sent this out was amazing to be around. Second only to Pate Chinois, bien sur.
I applaud you for saying “until all combined” and not “until all combined together” Pedants need a little love too. Your commentary is wonderful and greatly appreciated.
This sounds INCREDIBLE!!! And you probably know this, but traditionally, like in Europe or even early 20th century America, “pudding” referred to a dense bread/cake thing, usually boiled, or in this case, boiled in milk and maple syrup!
In Britain we have something similar to this called chocolate Wellington which we had every Friday at my school, it's a cake batter, either plain like this or with cocoa, with a sauce made of water, cocoa and sugar poured over the top before it goes in the oven. When it's baked you have a rich stodgy sponge with chocolate sauce running through it. Easy to make, cheap and really tasty, especially with vanilla ice cream :)
Maple syrup is really expensive, so my grandparents made it with brown sugar simple syrup. I was born outside Montreal and this is a popular and easy desert back home. THANKS FOR THE MEMORIES
From this Québecoise, thank you John! I especially love your extra info about the historical context and ingredients. While the main ingredients are a bit more expensive here these days, they are still rather affordable (for us). Also, this dessert isn't eaten every day, so the occasional treat is really nice and well worth the price! I especially love this during the fall/winter.
Your videos are the best! No pretension, no BS, just straight up instructions (which are hands down funny). Especially love when you say things like "Yeah, I didn't have the proper equipment but whatever, tastes the same."
My mom made this when I was a teenager back in the 80’s. She called it Syrup Pudding. She actually made her own syrup (it was quite runny) and I don’t remember any cream but it was awesome, and your recipe looks 100 times better. I will definitely try it.
I love it when UA-cam puts one of your old videos in my feed and I think, "Oh, how'd I miss this one?" Only to discover that I've seen it before, gave it a like back then, and thoroughly enjoyed it the second time through. I'm really going to have to give this a try soon!
Some of the BEST recipes have come from the Great Depression era and other times when various cultures didn't have enough money or resources! Haven't made a One-Egg Cake in a long time, and now you've inspired me. :)
My aunt and grand mother use to make this on the wkends.. so easy to make, but was made with brown sugar and water. great memories .. Merci Mon Ami Chef!
Perfect timing. I learned today that the job I was mostly-guaranteed to get was rescinded, and the person I have a crush on is already taken. Thank you for providing comfort Chef John.
This is all I need right now! We just finished 3 days in succession of isles flottantes (floating islands), also super-sweet. It was like eating caramel-coated merengue in melted vanilla ice cream. This looks good, but will be stored for future reference.
I adapted this to Keto by using low carb homemade "maple syrup" (lots of videos on this) and Swerve and fine almond flour. Honestly, one of the best! Thanks, Chef John, for giving us fabulous recipes.
Nice that’s the deluxe poor mans pouding chômeur, usually it’s only made with brown sugar syrup . Best serve warm with a side of vanilla ice cream. You should make sugar pie
mimi008 i wouldn’t but u can try . I would just omit it if maple syrup is not available . U can use 2 cups of brown sugar , 1 1/2 cup of water and 1 table spoon of flour , if u have maple syrup then add 1/2 cup bring to a boil and set aside.
mimi008 you probably could, but it would not taste the same at all. Also my experience with honey in deserts is that it's better when the honey taste is more subtle, but the more I think about it the more I believe it would make a really got accompaniment with tea. Just don't call it pudding chomeur.
If you're continuing the Canadian treat trend, may I suggest sucre à crème (Maple fudge), or Nanaimo bars if you want something less French. Tortière (meat pie) is also great.
Yes, but based on my experience with friends and family from Quebec who love to cook, whatever meat pie he made was not a 'real' Tortière, because he is clearly English and therefore made it wrong the first time and needs to do it again to get it right... Besides, what sane person would say no to more meat pie related content?
My grandmother was a lumber camp cook in a French Canadian log driver town on the Ottawa river - the kind of person who helped to develop this recipe in the first place. She would have found this version unfathomably fancy. It feels weird to see chef-y versions of rustic rural French Canadian cooking... Still... I do appreciate seeing my family's culture outside the French world.
It's not so expensive in Canada. I live in Ontario and there's a sugar bush a few blocks from my home and the maple trees beautifually lining the lane are tapped for sap every spring. It's a lovely and nostalgic sight.
Whaat!? No fight broke out this time? It looks super sweet but so delicious ... can't wait to try this one and the Poutine will be the main course. Thank you Chef John ... ♡♡♡
I'm french Canadian and my grandma didn't use cream and maple syrup.She had 14 kids so she made the syrup with brown sugar,vanilla and water,it tasted really good.I must say that she lived in town and creme and maple syrup weren't always on hand.
I wonder how the leftover maple cream mixture would taste over fluffy buttermilk pancakes. Or waffles. Could go into bran muffin or quick bread batter, too.
The weather keeps getting worse every year, this is the worst year for local syrup farms yet, but I'll be here to support them as long as they're here!
Chef John making my inner French Canadian side proud. Pouding Chomeur is definitely one of my favorite dessert, people praises the overrated poutine, but as far as Quebec cuisine goes, pouting chomeur is a beast. Also had a heart attack seeing the bottom pan dry, but I bet it's still good. Serve it warm with a splooch of vanilla ice cream, and voila, a fucking comfort desert.
My mom always used a large lasagna pirex to make this.. Ive never seen it served thick, being that it is pretty sweet. Also she often used brown sugar Instead of the maple sirop.. and with the cream.. it’s still delicious and much cheaper.. love that you made this !
Off the top, the cream and brown sugar make me think of my dear Mothers (from very near New Orleans-very French influenced) Praline recipe (including pecans). I must try this!
You're making me miss Quebec. I used to work near a Greek Diner in Montreal. It was a favourite lunch place and pudding chomeur was always the dessert for the daily special. Thanks for this vid.
the really cheap version is with brown sugar+ water, maple wasn't affordable everywhere. Cream could be added as a topping. Most of the version I saw was cooked in the same cook pot that de sauce(like a dutch oven). You Just add the batter on the top before put in in the oven, the cake part turn crunchier and you have one less pot to wash. Thank you for the video
ongchampe I know, but I don't buy it. It takes a lot of trees to make a pint of maple syrup, and most people couldn't just pop out the back door and tap off a pint of serple.
Thanks for the reminder and actual reasoning behind mixing one egg at a time. Also the ironic discussion at the end of this video was the absolute perfect way to end it seeing as we were all thinking it anyways. Thanks chef John P.s. I made those lemon bars and they are out of this world
My grandmother her mother and her grandmother along with the men who were Royal Canadian Mounted Police back in the day when they wore red with the Buckle in the whole bit. They all came from my mother's side of the family in Canada. They settled in Maine who from Canada doesn't especially Quebec area? So generations of my family have made this pudding and I went when I lived in the UK for 15 years and wowed everybody with poor man's pudding!
I'm Canadian and have never heard of this. That being said I hope you will do more of these types of dishes that are less, well known. I like trying desserts and main courses from around the world.
Chef John I love your calm voice it is so meditating. Your guidance throughout the video puts me at ease and I love your singing at the end. And I love your recipes too.
Makes sense really. The fact that this is a poor man's dish from Quebec in the Depression has already been covered. Thinking about it a bit more and it occurs to me that there probably are not that many more Maple Trees to be harvested then there were in the 1930's but the population has grown dramatically and these days Maple Syrup is a global commodity so demand has far outstripped supply. Sugar on the other hand has massively increased in cultivation and global supply chains have dramatically reduced the cost.
Can’t wait to eat this again when we head back to Quebec City. We tried it whole on vacation last year after catching an old episode. We wanted to try as much regional food as possible, and OMG, it was so delicious!
MrCrowley1018 ...Glad to see GOD gave us both a sense of humor in the midst of poverty...I consider it a strength...Though making poor man's pudding wouldn't hurt either!! Lol
an Anglo Canadian here ... my grandma made something similar but just with golden syrup plus she put raisins and sometimes also walnuts in the batter 🙂
It goes into a pudding bowl. There are a ton of puddings that are self-saucing from the bottom. My great-grandmother and my grandmother also used honey or molasses or Maine maple syrup they found Maine dark maple syrup to be preferable to Canadian syrup.
Generally true. When I left Vermont, I discovered that in the rest of the country there isn't any type of grading and syrup is just syrup. Aldi does have the best quality food at a reasonable price, so if you can't buy local, it's a better choice.
I'm in north central Texas lol we don't have a local place to get the goods. I WISH we did. Now honey, we get incredible raw, unfiltered honey. But in the rural area I live in my best choice would be Aldi. UNLESS I drove into Dallas to a Trader Joe's, Whole Foods or the like.
Well m8 here in th UK its sold in small bottles I found it on sale a couple a weeks ago less than a £ for a large scent bottle size I love th stuff on pancakes or porridge.
Nigel Palmer Trader Joe's sells real maple syrup at a fantastic price. For those who may possibly smoke or imbibe a bit much on the weekend, why not put that money into the ingredients a truly wonderful dessert? I live simple, disability and no smokes etc. Yes, ingredients can be a bit pricey but save up and make yourself great things. It can definitely be done. Not often but, done.
+Kim Quinn That's the spirit. Great food, homemade makes a pauper's life worthwhile. I pretty much ate the best when I was the poorest. No big splurges, but everything had to be homemade. I made so many gorgeous soups and stews in large batches as things were on sale. Now that I have more money, I don't have to push myself to work that hard. Making big soups or cabbage roll batches is a truckload of work... so I don't do it as often as I like.
J'aspire à faire cela ... plus tôt que plus tard!!!! I love pouding chomeur with fresh sliced peaches (or nectarines) and a dollop of unsweeteend whipped cream!!!! In the winter, I serve it with slightly thawed frozen berries and the same unsweetened whipped cream.
Cream and Maple Syrup were comparatively cheap during the Great Depression, when the dish originated. It's not more of a "financially stable person's pudding" nowadays.
The largest expense is the maple cream syrup and you can substitute a caramel syrup made from sugar, milk and butter instead of maple syrup for this to make something closer to a one step tres leche pudding. Everything else is relatively inexpensive and this makes several days worth of pudding. I can imagine even then people struggling who could not afford maple syrup in the cities made do.
Out in rural bits of Canada a long time ago, maple syrup would've been cheaper than sugar, since the sugar would've been imported from warmer climates, but the maple syrup would've been a local product that could be homemade.
The only thing expensive here for someone outside Quebec is maple syrup, but you can make it with brown sugar instead of maple syrup and creme, but you can use milk. That's how my family has been making it for generations, I guess we were too poor for these too.
love this recipe. We have made this in advance with fruit cream like wild raspberries or black berries. It is wonderrful and great entertainment for the children, who ooh and awe as it bakes.
Yessss French Canadian dessert! We used to have this all the time when I was young and I make it still once in a while. I have a recipe that doesn’t require in cooking before the baking :) made for dummies! 😆 Being French Canadian, I appreciate this recipe!
Sorry but that's not a pun or to quote The Producers: Roger De Bris: Ah, Bialystock and Bloom, I presume! Heh heh, forgive the pun! Leo Bloom: [to Max] What pun? Max Bialystock: Shut up, he thinks he's witty.
My family is French Canadian and my mom and her siblings grew up on it. My aunt, who lives in BC can't get creton there and requests I bring some from Ontario whenever I'd visit. And then she'd complain that the piece I brought wasn't big enough.
Wonder if he'll make the more modern version, or the more traditional version with head-cheese. Haven't had those Creton's since my Grandmaman passed in the early 80's.
One of my absolute favorite things to get for breakfast when out at a diner is Creamed Chipped Beef on toast. I would love to see you make that, but maybe with just a bit of panache to liven it up a little.
It's cheap if you have 50 or so sugar maple trees in your back yard and a woodlot full of firewood and time enough in the spring to boil up some sap. Cheap for unemployed quebecois in the 30s I guess. This may have a different texture, but from the ingredients I expect it to taste like pancakes fried in butter with maple syrup and whipped cream on top.
My Granpa was French. My Maiden name is Gavillet. I must say we do love food. But that's a pastime I just love. Of course a good laugh is good too. And as always Enjoy lol. Chef John you are brilliance itself
Check out the recipe: www.allrecipes.com/Recipe/267358/Pouding-Chomeur/
Yes Patrick, this has nothing to do with what my grandmother served us ..................
This is not the poor man's pudding, the real recipe of the poor man's pudding is made with brown sugar. The version that you are using is a revise version made by the maple sugar producer to promote their product.
Here is the true :
Pouding chômeur traditionnel from Québec
Ingredients of the dough:
2 cups flour
1 cup sugar
1 egg
1/3 cup unsalted butter
1 1/2 cup milk
4 teaspoons baking powder
1 pinch salt
1 teaspoon vanilla essence
Sauce:
3 cups brown sugar
3 cups water
Preparation
1. In a large bowl, combine all the ingredients for the dough with an electric mixer or a spoon.
2. In an ovenproof pot, bring the brown sugar and water to a boil. Remove from the heat when it boils.
3. With a spatula, pour the dough into the pot over the sauce.
4. Cook at 350F for 45 min at 1h, to obtain a golden pudding.
Food Wishes .... Cool 😎 dish 🍰 my dad was from Manitoba Canada 🇨🇦 I am from USA 🇺🇸
love it.
Me: "I wonder what makes this french Canadian?"
Chef: *pours like, a whole bottle of maple syrup into pot*
Because it was invented in French Canada by French Canadians?
@@AlexanderMason1 don't reply to my 2 year old comment.
@@Jessicanana89 ok
I wondered what made it poor man's pudding, but I didn't get any answers
can i reply to your 4 year old comment
Poor man's pudding..... Then adds $20 worth of maple sugar and cream.
I'm raising Maple trees and cows now so I can try this.
well in kanada it should be cheaper
Originally it’s not made with maple syrup, but brown sugar (edit: sugar type)
@@graysun9108 Canadian here. It's not.
@@jklinders Not cheaper then in germany for example ?
@@graysun9108 I can't speak to the prices in Germany, but the amount of money that these ingredients cost is consistent with the comment at the top of this thread to which I am commenting. $20.00 CAD is about what you would pay for the syrup and heavy cream give or take. The price of syrup in Europe never came up.
I was raised on pounding chômeur. Mom put the syrup in the baking dish first and she spooned the batter over. It worked every time. Ah, memories! I will make one soon. Thanks, Chef.
If you grew up in Northern Ontario and Quebec, poor man's dessert was a slice of homemade white bread placed in a bowl, sprinkled generously with brown sugar and topped with hot milk. That's it. The sugar rush is incredible and satisfying and kids love it. :)
Did you make a trip to Québec or something?! That makes me happy. The totally poor man version is with brown sugar and milk instead of cream and maple syrup. It's way less expensive.
Drunken Master II same. I grew up on this and we never used maple syrup even though we had friends who had a sugar bush we used brown sugar too
@@elainearsenault5203 Maple syrup is insanely expensive in my country. I was wondering while watching what I could use instead. How much sugar do you use in place of the syrup?
Ilse Smith I believe we just used the same amount but I'd put in a bit extra as when it melts it might kinda reduce a bit
Ilse Smith in other words, I'd have to ask my dad
@@elainearsenault5203 Thank you. I'm definitely going to try the sugar.
I love going back to your older videos, reminded me why you are the absolute best
It is probably called a pudding for 2 reasons from British Canadian history: English puddings with this batter were cooked in a pudding cloth and then served with a sauce such as syrup & cream. And, of course, pudding is the British colloquial term for dessert. Of course, the term pudding is probably originally derived from French and dessert puddings almost always contain starch, dairy, & eggs, the components here.
In Australia, and I'm assuming the UK, we still call this syrup baked cake pudding. When I was younger, the term pudding cups in American media really confused me, when what they really seem to mean is some sort of custard
I assumed the stuff we call pudding came from the sauces that came with the real pudding. Like clotted cream.
In British English, “pudding” isn’t really colloquial. It’s just the word for any hot, cake-like dessert of the kind you might eat with custard. I suppose I’d accept “colloquial” when any dessert at all is called pudding.
In some Australian recipes, they would likely be called "self-saucing puddings", such as lemon, orange, chocolate etc. It always looked so unpromising when it went into the oven with all that hot liquid floating on top, but like magic, the cake would float up and there would be lovely gooey sauce at the base. Yum.
@@beeble2003 ...they even call things that arent dessert pudding: Yorkshire pudding. I thought it would be sweet, but its not.
I made this recipe for Easter and wound up using about 70% of the cream and syrup. It came out all right, but a bit dry and underwhelming at the bottom. Tried this recipe again tonight and used all the maple/cream. What a difference! This time it was absolutely divine, one of the best desserts I’ve ever had. For those of you who think the recipe calls for too much syrup, trust me, it definitely needs every last drop. Let it swim in that syrup!
This is a more expensive version of my moms "Half-hour Pudding". Her sauce was 2 cups of boiling water and 1 cup of brown sugar combined and poured over the batter. Indeed this was a "Depression era" dessert that became a Standard quick and easy dessert in our family for decades. Thanks for sharing this.
I don't care how old your recipe videos are.. every time I watch one and hear your voice, I end up relaxed and calm. I always ENJOY every video.
I bet adding 1-2 tablespoonsful of Jameson’s Irish whiskey to the syrup/cream would be good also.
I heard that!!
BUT THATS CATHOLIC WHISKY.
I must be in the minority but ewww
Crank it up a little - hit it with some Fireball!
@@cgavin1 French Canadians are mostly Catholic. Also, during the potato famine, many of the Irish orphans who ended up in Canada were adopted by French Canadian catholics instead of Protestant anglos. So Jameson's is a natural complement. ;)
Thanks for sharing your tips.I made this last night for my party and everybody really enjoyed it.
I was lucky enough to work in Ottawa on a TV set with a 50/50 Quebecois/Anglo crew about ten years ago...the delight and national pride from the French team when the craft ladies (Quebecoises, je crois) sent this out was amazing to be around. Second only to Pate Chinois, bien sur.
I applaud you for saying “until all combined” and not “until all combined together” Pedants need a little love too. Your commentary is wonderful and greatly appreciated.
This sounds INCREDIBLE!!! And you probably know this, but traditionally, like in Europe or even early 20th century America, “pudding” referred to a dense bread/cake thing, usually boiled, or in this case, boiled in milk and maple syrup!
In Britain we have something similar to this called chocolate Wellington which we had every Friday at my school, it's a cake batter, either plain like this or with cocoa, with a sauce made of water, cocoa and sugar poured over the top before it goes in the oven. When it's baked you have a rich stodgy sponge with chocolate sauce running through it. Easy to make, cheap and really tasty, especially with vanilla ice cream :)
Maple syrup is really expensive, so my grandparents made it with brown sugar simple syrup. I was born outside Montreal and this is a popular and easy desert back home. THANKS FOR THE MEMORIES
Your voice is always so optimistic and positive. I could listen to you no matter what you'd narrate.
From this Québecoise, thank you John! I especially love your extra info about the historical context and ingredients. While the main ingredients are a bit more expensive here these days, they are still rather affordable (for us). Also, this dessert isn't eaten every day, so the occasional treat is really nice and well worth the price! I especially love this during the fall/winter.
Your videos are the best! No pretension, no BS, just straight up instructions (which are hands down funny). Especially love when you say things like "Yeah, I didn't have the proper equipment but whatever, tastes the same."
I've watched a fair amount of youtube vids, and gotta say: THIS is my absolute favorite cooking/baking channel. Keep 'em coming, Chef John!!
My mom made this when I was a teenager back in the 80’s. She called it Syrup Pudding. She actually made her own syrup (it was quite runny) and I don’t remember any cream but it was awesome, and your recipe looks 100 times better. I will definitely try it.
They used to sell a “cake mix” version of this back in the 70s. I remember my mother making it. It was super popular, and no wonder!
Im loving all these Quebec inspired videos
merci
i feel blessed by all these french canadian recipes you’re doing recently
Thanks, Alice.
I love it when UA-cam puts one of your old videos in my feed and I think, "Oh, how'd I miss this one?" Only to discover that I've seen it before, gave it a like back then, and thoroughly enjoyed it the second time through. I'm really going to have to give this a try soon!
It's a tradition in my family to have this at least once a year.
I never tasted this but I like Chef John recipe videos.
Some of the BEST recipes have come from the Great Depression era and other times when various cultures didn't have enough money or resources! Haven't made a One-Egg Cake in a long time, and now you've inspired me. :)
You had me at maple serp
Alexander Gregory --- It's isn't serp, it's spelled serryyup. Wait, surrieyup. No, ah, serrieyuuup. Hey, I bet that serp tastes great!
Yarp
Yerp
r/boneappleteeth
@@Dr.Pepper001 Roses are red
Violet are purple
Sugar is sweet
And so's maple surple
My aunt and grand mother use to make this on the wkends.. so easy to make, but was made with brown sugar and water. great memories .. Merci Mon Ami Chef!
You are the Kendrick Lamar of your Pouding Chômeur
It's the closest I can get
Steven W Better than what he came up with!
I would have gone with: You are the Guy Lafleur of your Pouding Chômeur.
Svikira
1. I said it was the closest....
2. Come up with something better
Michael Naumann Not a mainstream reference that most people will get, but seems more appropriate for the dish
Svikira if his comment didn't make sense then you should study the English language some more
Im proud to be french canadian
Moi aussi!
@William James Oh fuck off will you?
Perfect timing. I learned today that the job I was mostly-guaranteed to get was rescinded, and the person I have a crush on is already taken. Thank you for providing comfort Chef John.
AnimeMasters Aw man hope for the best!
That calls for some serious sugar!
Plenty of fish in the sea
Comfort pudding. 😉
F
I always enjoyed going to Ontario and Quebec when I was younger but never saw this. I'll give it a try. Thanks Chef John!
Keeping East Coast on our toes
with your late night up-loads
Dang you and your desserts after midnight!
Cee Cee this was uploaded at 8:49 pm on the west coast
Stringbean 0000 East Coast, dude, East Coast!
This is all I need right now! We just finished 3 days in succession of isles flottantes (floating islands), also super-sweet. It was like eating caramel-coated merengue in melted vanilla ice cream. This looks good, but will be stored for future reference.
These French Canadian videos are here just in time because I'm going to Quebec in two days ! I can't wait to get some of that real real poutine :)
I hope that poutine was good !
@@dominiquemartel4660 it was great haha
Chef John has been a part of my family for over 10 years. My daughters love him and know his voice well.
I love the way you say "Pouding chômeur" it almost sounds québécois.
Oui, avec le "errr" à la fin, presque parfait 😄
I adapted this to Keto by using low carb homemade "maple syrup" (lots of videos on this) and Swerve and fine almond flour. Honestly, one of the best! Thanks, Chef John, for giving us fabulous recipes.
Nice that’s the deluxe poor mans pouding chômeur, usually it’s only made with brown sugar syrup . Best serve warm with a side of vanilla ice cream. You should make sugar pie
Yvan Gnutov Thank you! I can afford to make this if I substitute brown sugar syrup! Maybe add the 4oz local maple syrup I got from the county fair.
you don't even have to use creme either, just use milk.
hello! do you think I could use honey in place of the syrup?
mimi008 i wouldn’t but u can try . I would just omit it if maple syrup is not available . U can use 2 cups of brown sugar , 1 1/2 cup of water and 1 table spoon of flour , if u have maple syrup then add 1/2 cup bring to a boil and set aside.
mimi008 you probably could, but it would not taste the same at all. Also my experience with honey in deserts is that it's better when the honey taste is more subtle, but the more I think about it the more I believe it would make a really got accompaniment with tea. Just don't call it pudding chomeur.
In light of the current and unfolding situation, I will be practicing depression era recipes while under lock down here in Norway. Thank you, Chef!
If you're continuing the Canadian treat trend, may I suggest sucre à crème (Maple fudge), or Nanaimo bars if you want something less French.
Tortière (meat pie) is also great.
RealLuckless Nanaimo bars are the beeeeesst!
I think he already did the meat pie!
Meat Pie made me drool a little.
C.J. Rogers
It was a holiday meat pie, I followed the recipe it turned out good! I'm pretty sure it was a foodwishes recipe.
Yes, but based on my experience with friends and family from Quebec who love to cook, whatever meat pie he made was not a 'real' Tortière, because he is clearly English and therefore made it wrong the first time and needs to do it again to get it right... Besides, what sane person would say no to more meat pie related content?
My grandmother was a lumber camp cook in a French Canadian log driver town on the Ottawa river - the kind of person who helped to develop this recipe in the first place. She would have found this version unfathomably fancy. It feels weird to see chef-y versions of rustic rural French Canadian cooking...
Still... I do appreciate seeing my family's culture outside the French world.
Today, those ingredients will make a man poor trying to make this!
yamamancha the first version used brown sugar... you can also do that if maple sirup is too expensive!
?
yamamancha or send a man to the ER for eating it!!
It's not so expensive in Canada. I live in Ontario and there's a sugar bush a few blocks from my home and the maple trees beautifually lining the lane are tapped for sap every spring. It's a lovely and nostalgic sight.
Use some soft brown sugar instead. Or "Maple Flavoured" syrup lol
Being from Québec Canada I grew up with Unemployment Pudding. Mine was simpler but thats the point. Thanks for the memories.
Whaat!? No fight broke out this time? It looks super sweet but so delicious ... can't wait to try this one and the Poutine will be the main course. Thank you Chef John ... ♡♡♡
I'm french Canadian and my grandma didn't use cream and maple syrup.She had 14 kids so she made the syrup with brown sugar,vanilla and water,it tasted really good.I must say that she lived in town and creme and maple syrup weren't always on hand.
I wonder how the leftover maple cream mixture would taste over fluffy buttermilk pancakes. Or waffles. Could go into bran muffin or quick bread batter, too.
The weather keeps getting worse every year, this is the worst year for local syrup farms yet, but I'll be here to support them as long as they're here!
I have no idea what this is but DAMN it looks good
Chef John making my inner French Canadian side proud. Pouding Chomeur is definitely one of my favorite dessert, people praises the overrated poutine, but as far as Quebec cuisine goes, pouting chomeur is a beast. Also had a heart attack seeing the bottom pan dry, but I bet it's still good. Serve it warm with a splooch of vanilla ice cream, and voila, a fucking comfort desert.
Hey, I just made this 👍👍
A trial run to see if it was any good... I've wolfed down almost half of it by myself. So yeah... trial run:successful ☺
My mom always used a large lasagna pirex to make this.. Ive never seen it served thick, being that it is pretty sweet. Also she often used brown sugar Instead of the maple sirop.. and with the cream.. it’s still delicious and much cheaper.. love that you made this !
Off the top, the cream and brown sugar make me think of my dear Mothers (from very near New Orleans-very French influenced) Praline recipe (including pecans).
I must try this!
Served warm..such a treat! 🥰
your accents when you say pouding chomeur is PRICELESS
You're making me miss Quebec. I used to work near a Greek Diner in Montreal. It was a favourite lunch place and pudding chomeur was always the dessert for the daily special. Thanks for this vid.
Well I'm having a _minor_ depression of my own not being able to make this right now...😕
Be still my quaking heart. I may not be able to make this but I have some Chef John love! **swoon**
Oh no, you've got the vapors! Hurry, bring the smelling salts! 😄
I'm lost, please help. Isn't it a wonderful feeling 💕💕💕💕💕💕
*french/english* In times like these, remember you are the Chef John of your depression... or was it dijon?
I'm lost, please help. You can Also make it with simple sirup from brown sugar.
the really cheap version is with brown sugar+ water, maple wasn't affordable everywhere. Cream could be added as a topping. Most of the version I saw was cooked in the same cook pot that de sauce(like a dutch oven). You Just add the batter on the top before put in in the oven, the cake part turn crunchier and you have one less pot to wash. Thank you for the video
Maple syrup and heavy cream? Wouldn't "poor man's" be corn syrup and powdered milk?
Jim Fortune water and brown sugar Was used in the traditional recipe
He explains late in the video why it's called that.
longchampe they didint have cream or maple syrup lol his facts are wrong
ongchampe
I know, but I don't buy it. It takes a lot of trees to make a pint of maple syrup, and most people couldn't just pop out the back door and tap off a pint of serple.
Jim Fortune If this originated in Quebec, maple syrup is really cheap there, comparatively
The way you pronounced "chômeur" is spot on!
This Québécois approves
Thanks for the reminder and actual reasoning behind mixing one egg at a time. Also the ironic discussion at the end of this video was the absolute perfect way to end it seeing as we were all thinking it anyways. Thanks chef John
P.s. I made those lemon bars and they are out of this world
0 dislikes, I hope it stays that way. Keep up the great work 👍👍
Too late, already 2 dislikes! Evil people! 😞
The only two people in the world who don't like cream or maple syrup.
My grandmother her mother and her grandmother along with the men who were Royal Canadian Mounted Police back in the day when they wore red with the Buckle in the whole bit. They all came from my mother's side of the family in Canada. They settled in Maine who from Canada doesn't especially Quebec area? So generations of my family have made this pudding and I went when I lived in the UK for 15 years and wowed everybody with poor man's pudding!
I love you chef John
I'm Canadian and have never heard of this. That being said I hope you will do more of these types of dishes that are less, well known. I like trying desserts and main courses from around the world.
It's from Quebec.
Chef John you are a great person. I love your all videos, nice Pouding Chomeur! I think this is Canadian recipe.
You haven't watched the video, have you.
Does it sounds like a canadian recipe?? It’s a Québécois recipe, please stop appropriating everything we do
It's Quebecois not Canadian.
I didn't know anyone in your country had even heard of this pudding. Congratulations on this variation I'm sure it is wonderful.
I lost my job recently, maybe i should make this
Chef John I love your calm voice it is so meditating. Your guidance throughout the video puts me at ease and I love your singing at the end. And I love your recipes too.
You headed off my spluttering about the cost of maple syrup at the last minute Chef John! The real stuff costs a fortune in Australia!
It's often made with brown sugar syrup instead of maple... enjoy!
Makes sense really. The fact that this is a poor man's dish from Quebec in the Depression has already been covered. Thinking about it a bit more and it occurs to me that there probably are not that many more Maple Trees to be harvested then there were in the 1930's but the population has grown dramatically and these days Maple Syrup is a global commodity so demand has far outstripped supply. Sugar on the other hand has massively increased in cultivation and global supply chains have dramatically reduced the cost.
Tttetsts
Can’t wait to eat this again when we head back to Quebec City. We tried it whole on vacation last year after catching an old episode. We wanted to try as much regional food as possible, and OMG, it was so delicious!
Dude! If it wasn't at the end of the month with me being broke, I'd make this tomorrow or Sunday...😭😢...Lol
MrCrowley1018 ...Glad to see GOD gave us both a sense of humor in the midst of poverty...I consider it a strength...Though making poor man's pudding wouldn't hurt either!! Lol
This actually seems sort of expensive. Lots of butter, real maple syrup, real vanilla
I can't believe a poor man's pudding has so much maple syrup
Odel Trainz lobsters used to be a poor man's food. Maybe syrup was cheaper then.
Buy real Maple Syrup at Costco... and not in Canada... its much cheaper in the states ;)
Food Wishes and Kent Rollins are currently my favorite UA-cam channels.
The interest in unemployed man's pudding has dwindled since 2016 ended.
Becoming popular again, no doubt, since 2021 began.
an Anglo Canadian here ... my grandma made something similar but just with golden syrup plus she put raisins and sometimes also walnuts in the batter 🙂
Make sure you tell ppl to use real maple syrup and not the corn syrup version
Such a sin cannot be forgiven.
It goes into a pudding bowl. There are a ton of puddings that are self-saucing from the bottom. My great-grandmother and my grandmother also used honey or molasses or Maine maple syrup they found Maine dark maple syrup to be preferable to Canadian syrup.
Well heck I have the cream but not nearly enough maple syrup so off to aldi in the am!
Chelle Copley 67 I don’t trust aldi for good maple syrup lmao
Generally true. When I left Vermont, I discovered that in the rest of the country there isn't any type of grading and syrup is just syrup. Aldi does have the best quality food at a reasonable price, so if you can't buy local, it's a better choice.
I'm in north central Texas lol we don't have a local place to get the goods. I WISH we did. Now honey, we get incredible raw, unfiltered honey. But in the rural area I live in my best choice would be Aldi. UNLESS I drove into Dallas to a Trader Joe's, Whole Foods or the like.
My husband bought me this really delicious maple syrup infused with cinnamon. I think it might be good in this. The stuff is insanely tasty.
"How can you have any pudding... if you don't eat your meat?"
ExpTube1969 - Haha!
Look, we don't need no education! ok?
nor any dark sarcasm........leave us French Canadians alone......or wait... isn't that British??
This comment is seriously underrated! Great stuff!
I have some syrup that was forgotten in the back of the cabinet, crystalized itself shut, needs some high heat. Perfect recipe for it.
Oh chef John you made this Quebeker proud! Poutine and now pouding chômeur@!@
Time for pâté chinois and pets de sœur!
@@VandrothSoryn Une petite oreille de crisse on the side 😊
Your titles are a god tier clickbait, no red arrows or fake facts needed.
I love you chef John. (No homo)
poor man's pudding? only in canada could anyone afford that much maple syrup
Nigel Palmer
Lots of people in this area make their own, so it's basically free.
Well m8 here in th UK its sold in small bottles I found it on sale a couple a weeks ago less than a £ for a large scent bottle size I love th stuff on pancakes or porridge.
Nigel Palmer Trader Joe's sells real maple syrup at a fantastic price. For those who may possibly smoke or imbibe a bit much on the weekend, why not put that money into the ingredients a truly wonderful dessert? I live simple, disability and no smokes etc. Yes, ingredients can be a bit pricey but save up and make yourself great things. It can definitely be done. Not often but, done.
+Kim Quinn
That's the spirit. Great food, homemade makes a pauper's life worthwhile. I pretty much ate the best when I was the poorest. No big splurges, but everything had to be homemade. I made so many gorgeous soups and stews in large batches as things were on sale. Now that I have more money, I don't have to push myself to work that hard. Making big soups or cabbage roll batches is a truckload of work... so I don't do it as often as I like.
@@saintejeannedarc9460 I agree. Just called TJ's and their bottle is $5.99. A little goes a long way.
J'aspire à faire cela ... plus tôt que plus tard!!!! I love pouding chomeur with fresh sliced peaches (or nectarines) and a dollop of unsweeteend whipped cream!!!! In the winter, I serve it with slightly thawed frozen berries and the same unsweetened whipped cream.
I am a poor man, and I can't even afford to buy the ingredients. I guess "poor man's pudding" is relative.
Cream and Maple Syrup were comparatively cheap during the Great Depression, when the dish originated. It's not more of a "financially stable person's pudding" nowadays.
The largest expense is the maple cream syrup and you can substitute a caramel syrup made from sugar, milk and butter instead of maple syrup for this to make something closer to a one step tres leche pudding. Everything else is relatively inexpensive and this makes several days worth of pudding. I can imagine even then people struggling who could not afford maple syrup in the cities made do.
Out in rural bits of Canada a long time ago, maple syrup would've been cheaper than sugar, since the sugar would've been imported from warmer climates, but the maple syrup would've been a local product that could be homemade.
Just make sure to use brown sugar, and you're golden :)
The only thing expensive here for someone outside Quebec is maple syrup, but you can make it with brown sugar instead of maple syrup and creme, but you can use milk. That's how my family has been making it for generations, I guess we were too poor for these too.
I never understood why you have to add in one egg at a time. But now I do. Thank you chef John !!
You are, after all, the James Deen of your Pouding.
love this recipe. We have made this in advance with fruit cream like wild raspberries or black berries. It is wonderrful and great entertainment for the children, who ooh and awe as it bakes.
Yessss French Canadian dessert! We used to have this all the time when I was young and I make it still once in a while. I have a recipe that doesn’t require in cooking before the baking :) made for dummies! 😆
Being French Canadian, I appreciate this recipe!
Chef John, could you do a sugar cream pie? *_PRETTY PLEASE?? WITH SUGAR ON TOP??_* (pun intended) 😉
Sorry but that's not a pun or to quote The Producers:
Roger De Bris: Ah, Bialystock and Bloom, I presume! Heh heh, forgive the pun!
Leo Bloom: [to Max] What pun?
Max Bialystock: Shut up, he thinks he's witty.
Divide the batter evenly into ramekins and add the cream and maple mixture.
😋👌 individual delights
Now you need to make creton! Spread it nice an' tick on da toast der!
D B When I was a kid, we'd eat it spread on toast with a bowl of tomato soup.
I love creton, especially if you get a good portion of lard on it.
My family is French Canadian and my mom and her siblings grew up on it. My aunt, who lives in BC can't get creton there and requests I bring some from Ontario whenever I'd visit. And then she'd complain that the piece I brought wasn't big enough.
Wonder if he'll make the more modern version, or the more traditional version with head-cheese. Haven't had those Creton's since my Grandmaman passed in the early 80's.
One of my absolute favorite things to get for breakfast when out at a diner is Creamed Chipped Beef on toast. I would love to see you make that, but maybe with just a bit of panache to liven it up a little.
SOS, my favorite old time food
Chef John just clickbaited me because this isn't cheap. Lol
Real maple syrup is relatively expensive.
D B
Well, yeah. Me and many others.
brookhaven86 😂🤣😅
D B it's extremely expensive in Europe
It's cheap if you have 50 or so sugar maple trees in your back yard and a woodlot full of firewood and time enough in the spring to boil up some sap. Cheap for unemployed quebecois in the 30s I guess.
This may have a different texture, but from the ingredients I expect it to taste like pancakes fried in butter with maple syrup and whipped cream on top.
My Granpa was French. My Maiden name is Gavillet. I must say we do love food. But that's a pastime I just love. Of course a good laugh is good too. And as always Enjoy lol. Chef John you are brilliance itself
It’s called millennial pudding now...
Careful - you might trigger them
*chanting* DO IT DO IT!
Millennials are killing traditional desserts
Dirge Novak every article title ever
Where's the avocado?
So happy you made this! It's a Quebec classic :) You need to make a tourtière some time!