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Pouding Chomeur
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Pouding Chomeur

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Pouding Chomeur is a traditional Québécois dessert made with a moist cake-like base, topped with a sweet and sticky sauce, and finished with a crunchy sugar topping. It is a comforting and indulgent treat that is perfect for cold winter nights or special occasions. The name 'Pouding Chomeur' translates to 'unemployed pudding' in English, which is thought to have originated during the Great Depression when this dessert was a staple in many Québécois households due to its affordability and simplicity. This dessert is rich in flavor and texture, with the combination of the soft and fluffy cake, the gooey and sweet sauce, and the crunchy sugar topping creating a delightful experience for the taste buds.

Time Cook
30
Level
Intermediate
Calories
320
Allergens
Eggs, Dairy, Gluten

Ingredients

1 1/2 cups cups
All-purpose flour
195 Calories
1 cup cups
Granulated sugar
770 Calories
1/2 cup cups
Brown sugar
375 Calories
2 eggs
Large eggs
140 Calories
1 cup cups
Whole milk
170 Calories
1/4 cup cups
Unsalted butter, melted
100 Calories
1 tsp tsp
Pure vanilla extract
0 Calories
1/4 tsp tsp
Salt
0 Calories

Step-by-Step Instructions

1
Preheat the oven to 350°F (180°C). In a medium bowl, whisk together the flour, granulated sugar, and brown sugar.
2
In a large bowl, whisk together the eggs, milk, and melted butter. Add the vanilla extract and salt, and whisk until well combined.
3
Gradually add the dry ingredients to the wet ingredients, and whisk until just combined. The batter should still be slightly lumpy.
4
Pour the batter into a 9x13 inch baking dish, and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5
While the cake is baking, prepare the sauce. In a small saucepan, combine the brown sugar, heavy cream, and unsalted butter. Bring to a boil over medium heat, then reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.
6
Remove the cake from the oven, and let it cool for 5 minutes. Drizzle the warm sauce over the top of the cake, and sprinkle with granulated sugar. Serve warm and enjoy!

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