History
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.
Common allergens: Gluten, Milk, Egg
Make it at home
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.
Tip from the editors. Pour the syrup slowly over the back of a spoon so the batter floats up and the sauce settles beneath.
Where to eat pouding chomeur
Pouding chomeur in Montreal
Featured by TableJourney as a signature dish of Montreal. See the Montreal signature dishes guide for the canonical version.
More cities are in research. Want pouding chomeur covered somewhere specific? Tell us where you want to eat.