Taste of my childhood - Pouding chômeur

Pouding chômeur is one of those foods that is not widely known outside of Quebec. It is very sweet and easy to make, like so many recipes of yesteryears. This recipe is the one I grew up eating. Always a family favorite, and was usually completely gone by the next day. I hope you enjoy this taste of my childhood and share in the comments if you have your own version.
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Vocabulary :
Cake batter - la pâte à gâteau
Aroma - l’arôme (masculin)
Ingredients - les ingrédients
To pour - verser
Look forward to seeing you again - Au plaisir de vous revoir
Recipe:
Syrup:
2 1 2 Cups of Brown Sugar
1 1 2 Cups of water
Vanilla
- Combine in a small saucepan
- Boil for 5 minutes
- Cool
- Add vanilla (optional)
-Set aside until needed
Cake:
2/3 cup vegetable shortening
1 cup of sugar
2 eggs
2 cups of flour
2/3 cup of milk
4 tsp baking powder
1 teaspoon of salt
Vanilla
- Heat oven to 350F
- Beat fat and sugar
- Add eggs
- Combine flour, baking powder and salt
- Gradually add flour mixture and milk, alternating between
- Add flour
- Mix until batter is smooth
- Pour cake batte into a rectangle pan
- Pour cooled syrup over cake batter - do so gently
- Bake (at 350F) until sauce is not visible on top and cake is golden.
- Serve warm
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Franco Foods is filmed and edited by Oskar Hirte

[@CasimirLeYeti]

« Le pouding chômeur est l’un de ces plats peu connus à l’extérieur du Québec. Il est très doux et facile à faire, comme tant de recettes d’antan. Cette recette est celle que je mangeais en grandissant. Toujours une des préférées de la famille, qui avait généralement complètement disparu le lendemain. J’espère que vous apprécierez ce goût que j'ai eu dans mon enfance et partagerez votre propre version dans les commentaires, si vous en avez. »
"Chômeur" means in french, jobless, unemployed, on the dole...

[@francofoods8075]

Never heard the expression "on the dole" before. Merci

[@CasimirLeYeti]

@@francofoods8075 UK claiming unemployment benefit...

[@AndiS-dz4pq]

I have a French Canadian cookbook from the 60s. The cake batter used is called Pâte Type à Pouding. It has to be very thick so it won’t easily incorporate into the syrup. This batter is used for putting on top of fruit before baking. It’s not used as a stand alone cake. Yours looks nice and thick as it should be. My understanding of the name’s origin is called Unemployed Man’s Cake. I don’t know how true this is. Using maple syrup and heavy cream might be an updated version as it is more expensive. I encourage you and others to go to America’s Test Kitchen here on YT and check out their version, it’s a great episode. They explain the science of how it works and IMO, it’s also an improved version. Wonderful childhood memories of making and eating this cake.
BTW, your French accent is perfect.

[@francofoods8075]

Merci! Indeed, there is also that unemployed connotation. Like so much about food history, it's quite difficult to pinpoint the origin of a story.
As for my French, bien que je perd mon français après plus de 30 ans parmi les anglophones, je suis une fière francophone 😉 Bonne journée!

[@Thundersauntie]

I can't wait to try this! I want to say my grandmother made this, but I'll have to check with my Mom. I'll get back to you at the Beaujolais Nouveau dinner!

[@francofoods8075]

Can't wait!

[@curtisrunstedler]

Merveilleuse! :)

[@francofoods8075]

Merci ❤️

[@freelancernaeemtalukder100]

Very nice video❤❤❤❤ but your SEO score is 19.6 out of 100

[@francofoods8075]

Thanks for the love and the tip.

[@armandperreault3313]

Ou est la recette?????????

[@francofoods8075]

Elle est dans la description. Vous devez descendre un sur la page.