Mama’s Pudding Chomeur…Not for the Faint of Heart!

Gooey Maple Goodness

Gooey Maple Goodness

My mother, bless her big ol’ heart, has a thing about sweets. This lady has been known to sit down in one sitting and eat a whole sugar pie; bit by glorious bit, or even spend an evening dipping some Pontiac Home Bakery bread in a vat of maple syrup (my parents buy it by the gallon!).  So, it is of no surprise that my momma makes “Pudding Chomeur”. For those of you who are not familiar with this sickly sweet concoction, it is named “Welfare Pudding” (literal translation) due to the fact that back in the day when money was tight, momma’s and grandma’s used to whip up this dessert as maple syrup was cheaper and more plentiful than sugar. Of course, the recipe has changed over the years, and has been adapted, but it still super duper! I have been known to use my momma’s recipe on quite a few occasions, and have decided to put it on my new Harvest Stimulus Menu at the Five Fishermen. This dessert is always a big hit, and we are serving it with Dafydd’s Buttermilk Ice Cream….yum! Whenever I am feeling down and out, or need a bowl of comfort, I usually whip up a batch, and I hope that you do too.

Pudding Chomeur A La Lavallée

For the liquid:

  • 1 1/2 cup water
  • 1 cup Maple Syrup
  • 1 1/2 cup brown sugar
  • 1 tbsp flour

Mix all the ingredients in a pot and bring to a boil. Pour into a deep cake pan or pudding pan.

Cake:

  • 1/2 cup unsalted butter
  • 1 cup white sugar
  • 2 eggs
  • 1 1/2 cup flour
  • 2 1/2 tsp baking powder
  • 3/4 cup milk
  • pinch of salt
  • splash of vanilla

Cream the butter and sugar together; add the eggs one at a time. Add flour and baking powder, then milk, vanilla and salt. Pour batter over the liquid and bake in a 375F oven for 30-40 minutes.

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The French Canadian Fantasy

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8 Responses to “Mama’s Pudding Chomeur…Not for the Faint of Heart!”

  1. Hélène Says:
    October 14th, 2009 at 1:03 am

    I love making pouding chômeur. My recipe is a bit different than yours. Always a winner with my friends. Many of them never heard of that dessert before. I miss Halifax so much. We moved from NS, 2 yrs ago.

  2. Tara Says:
    October 16th, 2009 at 8:15 pm

    I made this the other night – perfect rainy day treat. I was scared pouring the batter onto the maple bottom because i thought it would sink but it turned out amazing! Thanks for this recipe. T.

  3. Krista Says:
    March 19th, 2010 at 4:16 pm

    This recipe looks great and I’d like to try it. I noticed in the ingredients it says baking powder but in the directions it mentions soda. Is the soda a typo??

    Thanks!

  4. Krista Says:
    March 20th, 2010 at 2:46 pm

    Please ignore the previous post. I went ahead and made the recipe with the powder and it turned out amazing!!!

  5. Renee Says:
    March 28th, 2010 at 8:40 pm

    Sorry about that! It is baking powder not soda!

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    June 17th, 2010 at 3:42 am

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  7. Pouding Chômeur: Spongey Maple Syrup Cake « for the love of yum Says:
    March 3rd, 2011 at 5:03 pm

    [...] Feisty Chef [...]

  8. The Culinary Chase Says:
    April 14th, 2011 at 12:17 pm

    Renee, this looks absolutely scrumptious! I am going to make this!! Cheers.

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