Pouding Chômeur literally means unemployed or poor man's pudding. This dessert was created by female factory workers during the great depression in Quebec, Canada.
Very popular in French households, I grew up thinking everyone knew what pouding chômeur was. When I got older I realized this recipe is the best kept secret around! But I feel I must share, because everyone deserves a chance to taste this simple yet decadent dessert!
- 1 Cup all-purpose flour
- ½ Cup granulated sugar
- 4 Tsp baking powder
- ¼ Tsp ground nutmeg
- ¾ Cup heavy cream (or milk for a lighter version)
- ¼ Cup butter, melted
- 1 Tsp lemon rind, finely grated
- 1 Tsp vanilla extract
- 1 Egg
Sauce:
- 1 ½ Cup water
- 1 Cup real maple syrup
- 2 Tbsp butter, melted
- 1 Tsp cornstarch
To make:
In a bowl mix flour, sugar, baking powder and nutmeg. In a separate bowl whisk cream, butter, lemon rind, vanilla and egg just until combined. Mix dry ingredients into wet, pour into a greased 8 inch (2L) square glass baking dish.
For the sauce, in a bowl whisk water, maple syrup, butter and cornstarch together; pour over the batter in dish.
Bake at 350 degrees Fahrenheit until golden and firm to the touch 40-45 mins. (This is the cool part, about 10 mins into the baking you will see the sauce melt through the batter and end up on the bottom!)
Let cool 10-15 mins, serve warm or cold. Optional toppings: whipped cream or ice cream.
