Pouding Chômeur

The name of this classic Québécois recipe translates as “poor man’s pudding” or “unemployment pudding.” Created during the Depression, it’s a simple dessert that uses affordable, everyday ingredients. In spite of its humble origins, this is one rich and decadent dessert that we just can’t get enough of. As the pudding bakes, the syrup sinks to the bottom of the dish, creating a rich, gooey sauce.

MAKES: 8 to 12 servings

PREP TIME: 25 minutes

COOKING TIME: about 45 minutes

INGREDIENTS:

CAKE:

• 1 ¾ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp fine sea salt
• 1 cup granulated sugar
• 2 Tbsp unsalted butter, softened
• 1 large egg
• ¾ cup whole milk

SYRUP:

• 2 cups firmly packed dark brown sugar
• 2 cups whipping cream (35%), whole milk or water, OR a mixture
• ¼ cup unsalted butter, softened 1 tsp vanilla extract
• Vanilla ice cream, whipped cream or Greek yogurt for serving (optional)

INSTRUCTIONS:

1. Preheat the oven to 350°F. Grease a 10-cup soufflé or baking dish. Set aside.
2. For the cake, whisk together the flour, baking powder and salt in a medium bowl. Set aside.
3. In a large bowl, cream together the sugar and butter until pale and fluffy. Beat in the egg until well combined.
4. Add the flour mixture to the sugar mixture alternately with the milk, making three additions of flour and two of milk, and beginning and ending with the flour. Stir until well combined.
5. Scrape the batter into the prepared dish, spreading it evenly with an offset spatula. Set aside.
6. For the syrup, whisk together the sugar and the water, milk and/or cream in a medium saucepan. Add the butter and vanilla extract. Bring to a boil over medium-high heat, stirring just until the sugar has dissolved.
7. Remove from the heat and gently pour the syrup over the cake batter to cover it completely.
8. Bake until a wooden skewer inserted in the centre of the cake comes out clean, 30 to 40 minutes. Serve warm or at room temperature, with vanilla ice cream, whipped cream or Greek yogurt (if using). (Leftovers can be covered and refrigerated for up to 3 days.)

CHANGE IT UP

• For a more traditional French-Canadian flavour, use 1 ½ cups of brown sugar and 1 ½ cups of cream, milk and/or water in the syrup and add ½ cup maple syrup.