POOR MAN'S PUDDING CAKE (POUDING CHOMEUR)
Adopted recipe! A traditional French-Canadian recipe that is very common in Quebec. A syrupy "pudding" with a cakey topping. Very sweet.
Provided by Barefoot Beachcomber
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan melt butter or margarine; stir in brown sugar.
- Add water and vanilla.
- Bring to a boil.
- Meanwhile, make the dough.
- Cream butter or margarine; add sugar.
- In a separate bowl, combine flour, baking powder and salt.
- Add to butter mixture alternately with milk.
- Pour syrup into a 9 X 13 baking dish.
- Drop dough by teaspoons over syrup.
- Bake at 350 F for 30 minutes.
Nutrition Facts : Calories 407, Fat 9.7, SaturatedFat 6, Cholesterol 26.1, Sodium 211, Carbohydrate 78.5, Fiber 0.6, Sugar 58.8, Protein 3.3
POOR MAN'S PUDDING
Originally known as 'Pouding Chomeur,' this is a favorite French-Canadian dessert that originates from the Province of Quebec. And for good reason - it is quick, easy, and oh so delicious!
Provided by Basking
Categories Desserts Custards and Pudding Recipes
Time 1h
Yield 9
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Whisk the flour and baking powder together in a small bowl.
- Beat the white sugar, oil, and egg together in a bowl until smooth. Stir in the flour mixture alternately with the milk. Pour into a 9-inch square pan. Dissolve the brown sugar in the hot water, then pour stir in the melted butter. Drizzle the syrup over the pudding.
- Bake in the preheated oven until the pudding firms and becomes golden brown on top, about 40 minutes.
Nutrition Facts : Calories 339.5 calories, Carbohydrate 60.2 g, Cholesterol 29.6 mg, Fat 9.9 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 3.1 g, Sodium 159.6 mg, Sugar 43.7 g
POOR MAN'S PUDDING
There is nothing poor-tasting about Chuck Hughes' pudding, a rich and tasty traditional French-Canadian dessert.
Provided by Chuck Hughes
Categories dessert
Time 50m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (180 degrees C).
- For the maple sauce: Bring the maple syrup, cream, brown sugar and butter to a boil in a saucepan. Reduce the heat and simmer for 5 minutes.
- For the batter: Cream the butter, sugar and vanilla in a bowl with a mixer. In another bowl, combine the flour, baking powder and salt. Add the flour mixture to the butter mixture, alternating with the milk, and beating until just combined.
- Divide the batter among 8 ramekins. Pour the syrup over the batter. Bake until golden brown and a toothpick inserted into the center of the pudding comes out clean, about 35 minutes.
- Serve warm with vanilla ice cream.
POUDING DE CHOMEUR ( CHOMEUR PUDDING OR POOR MAN'S PUDDING )
Categories Cake Dessert Phyllo/Puff Pastry Dough
Yield 12 Ramekins or people
Number Of Ingredients 13
Steps:
- Preheat the oven at 325F (160C). Cake In a large bowl, with an electric mixer, mix the butter and sugar until the mixture is light. Add the eggs and vanilla and mix. In another bowl, mix the flour and baking powder. Add the dry mixture to the butter mixture alternating with the milk, mixing thoroughly. Pour the batter in greased oven proof (9"X13") dish or twelve ramekins. Put aside. Creamy Maple Saauce In a large saucepan, bring the syrup, sugar, cream and butter to a boil while stirring over medium high heat. Lower the heat and simmer for two minutes or until the sauce has been slightly reduced. Slowly and delicately spoon the sauce over the cake batter. Bake in preheated oven for about 35 minutes or until the pudding is golden brown and a toothpick comes out clean. Serve warm or at room temperature. *Serving tip* Use ramekins, serve on a plate with a nice scoop of fresh whipped cream (use the rest of the 35% cream, I always get the 500ml for this purpose) or gelato beside the ramekin.
POUDING CHOMEUR
Though it translates to 'unemployed man's pudding,' pouding chomeur isn't cheap to make. The good news is you don't really need to eat this more than a few times a year anyway. It's the perfect dessert to pair with summer fruit or vanilla ice cream. If you use a bigger baking dish than I did, and pour over all the maple cream syrup, your cake should float over a pool of what will eventually be your sauce. If you just use a deep pie dish like I did, then just serve the extra sauce on the side.
Provided by Chef John
Time 1h
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Butter a deep baking dish and place it on a sheet pan.
- Bring maple syrup and heavy cream to a boil in a deep saucepan over medium-high heat. Turn off heat once mixture starts to bubble, stir, and set aside.
- Beat butter and sugar together in a bowl using a spatula or electric mixer until creamy and well combined. Whisk in vanilla extract and 1 egg until incorporated. Mix in the other egg. Sprinkle in baking powder, salt, and flour. Mix with a spatula until batter is just combined.
- Transfer batter to the prepared dish and pour the maple-cream sauce on top, stopping between 1/2 to 1-inch from the top of the dish. Reserve any extra sauce.
- Bake in the center of the preheated oven until pudding is golden brown and a toothpick inserted into the center comes out mostly clean, about 30 minutes. Let cool for 10 minutes; serve pudding with any extra maple-cream sauce.
Nutrition Facts : Calories 601.5 calories, Carbohydrate 75.5 g, Cholesterol 134.6 mg, Fat 32.6 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 20 g, Sodium 203.4 mg, Sugar 52.7 g
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