Pouding chomeur in Montreal
Pouding chomeur, or unemployed man's pudding, is a Quebec Depression-era dessert of simple cake batter baked under a hot layer of maple or brown-sugar syrup.
The story of Pouding chomeur
Pouding chomeur was created in Quebec during the 1930s Depression, using cheap pantry ingredients and cheap syrup. Legend credits female factory workers in Montreal. The dish endures as comfort food, with high-end kitchens like Au Pied de Cochon serving lavish maple versions alongside the humble home-style original.
How to make Pouding chomeur
Serves: Serves 6
Ingredients
- 150g flour
- 2 tsp baking powder
- 100g sugar
- 1 egg
- 120ml milk
- 50g melted butter
- For the syrup: 250ml maple syrup, 250ml cream, 100g brown sugar
Method
- Whisk flour, baking powder, sugar, egg, milk and butter into a smooth batter and spread in a baking dish.
- Heat the maple syrup, cream and brown sugar until just simmering.
- Pour the hot syrup gently over the batter. Do not stir.
- Bake at 180C for 30 minutes until the cake rises through a layer of sauce below.
Editor tip. Pour the syrup slowly over the back of a spoon so the batter floats up and the sauce settles beneath.
The editor-picked rooms for Pouding chomeur in Montreal are still in research. Meanwhile, see the Montreal signature-dishes index or the Montreal food guide.