Pouding Chômeur
Montréal, Québec, Canada
Literally 'unemployed man's pudding,' invented by Québécois factory workers during the Great Depression. Simple cake batter is poured into a pan, then hot maple syrup is poured right on top. As it bakes, the batter rises and the syrup sinks, creating a self-saucing dessert with a caramelized, sticky bottom layer and a fluffy cake top. It's on every diner and cabane à sucre menu in Québec but almost completely unknown in anglophone Canada, let alone the rest of the continent. A masterclass in making something extraordinary from almost nothing.
Ingredients
- 250 gAll-purpose flour
- 150 gGranulated sugar
- 2 tspBaking powder
- 180 mlWhole milk
- 60 gButter (melted, for batter)
- 1 tspVanilla extract
- 400 mlPure maple syrup (dark/robust)
- 250 mlHeavy cream (35%)
- 60 gButter (for sauce)
- 1 pinchPinch of salt
Directions
- 1
Whisk together flour, sugar, baking powder, and salt. Add milk, melted butter, and vanilla, stirring until just combined. Do not overmix.
- 2
Pour the batter into a buttered 9x13 inch baking dish and spread evenly.
- 3
In a saucepan, combine the maple syrup, heavy cream, and butter. Heat over medium until the butter melts and the mixture is hot and smooth. Do not boil.
- 4
Gently pour the hot maple cream sauce over the raw batter. It will look wrong. Trust the process.
- 5
Bake at 175°C (350°F) for 35 to 40 minutes until the cake layer is golden and a toothpick comes out clean. The syrup will have sunk to the bottom and turned into a thick, caramelized sauce.
- 6
Let cool for 10 minutes (the sauce is volcanic), then scoop into bowls, making sure to spoon up the maple sauce from the bottom with each serving.