Indulge in Pouding Chômeur (“Poor Man’s Pudding”), a beloved French-Canadian dessert where a fluffy vanilla cake bakes in a pool of rich maple caramel sauce. This Depression-era treat is now a celebrated Quebec comfort food—simple to make yet unforgettable!
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Why Pouding Chômeur is Special
Born during the Great Depression, this dessert was created using affordable pantry staples like flour and maple syrup. Today, it remains a nostalgic favorite, combining warm, buttery cake with a gooey maple-caramel sauce that seeps into every bite. Perfect for cozy nights or impressing guests with authentic Quebec cuisine!
Ingredients (8×8” Pan)
For the Maple Sauce:
- 1½ cups pure maple syrup *(or 1 cup syrup + ½ cup brown sugar for depth)*
- 1 cup heavy cream (or evaporated milk for a lighter version)
- ¼ cup butter
For the Cake:
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup softened butter
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
Step-by-Step Instructions
Prepare the Maple Sauce
In a saucepan, melt butter with maple syrup and cream. Bring to a gentle boil, then remove from heat.
Make the Cake Batter
- Whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until fluffy.
- Beat in eggs one at a time, then add vanilla.
- Alternate mixing in dry ingredients and milk until smooth.
Assemble & Bake
- Pour batter into a greased 8×8” pan.
- Slowly pour the hot maple sauce over the batter (don’t stir!).
- Bake at 350°F (175°C) for 35-40 minutes—the cake will rise through the caramel.
Serve Warm
Let cool 10 minutes, then scoop into bowls. Serve with:
- A drizzle of extra sauce
- Whipped cream or vanilla ice cream
If you enjoy this Pouding Chomeur recipe, you might love these too:
Date Squares
Canadian Butter Tart Squares
Golden Canadian Bannock Recipe
Canadian Flapper Pie
Pro Tips for the Best Pouding Chômeur
- Extra maple flavor? Add ½ tsp maple extract to the cake batter.
- Make ahead: Reheat portions in the microwave for 20-30 seconds.
- No maple syrup? Substitute golden syrup or honey (less authentic but still tasty).
- For a crispy top: Broil for 1-2 minutes at the end (watch closely!).
FAQs
Q: Can I use pancake syrup instead of pure maple syrup?
A: Avoid pancake syrup—it’s too thin and artificially flavored. Real maple syrup is essential for authentic taste.
Q: Why does the sauce sink to the bottom?
A: This is normal! The cake rises while baking, leaving the caramel beneath.
Q: Can I double the recipe?
A: Yes! Use a 9×13” pan and increase baking time by 5-10 minutes.
Q: How long does it keep?
A: Store covered at room temp for 1-2 days, or refrigerate for up to 4 days. Reheat before serving.
The Humble Origins of Pouding Chômeur
This iconic dessert emerged in 1920s Quebec during the Great Depression, earning its name—”Pouding Chômeur” or “Unemployed Man’s Pudding”—for its affordable, pantry-staple ingredients. Created by female factory workers in Montreal’s textile industry, the original version used stale bread soaked in maple syrup or cheap brown sugar. As economic conditions improved, the recipe evolved into today’s luxurious cake baked in velvety maple-caramel sauce. Now celebrated across French Canada, it remains a symbol of culinary ingenuity turning scarcity into decadence. The dish gained national fame when featured in a 1970s Quebec TV cooking show, securing its place as a beloved comfort food classic.
Why Pouding Chômeur Will Become Your New Favorite Dessert
Imagine pulling this warm, golden cake from the oven—its edges crisp while the center stays impossibly moist, all swimming in a pool of bubbling maple caramel. The magic happens in your oven as the cake batter rises dramatically through the sweet sauce, creating layers of contrasting textures in every spoonful. Unlike complicated desserts that demand precision, Pouding Chômeur forgives mistakes and always delivers spectacular results. It’s the kind of dessert that makes guests beg for the recipe while evoking childhood memories of sticky fingers and happy sighs. Whether you’re a baking novice or a seasoned pro, this Quebecois treasure promises to steal the show at any gathering—and might just ruin you for ordinary cakes forever!
Conclusion
Pouding Chômeur is the ultimate comfort dessert—warm, sweet, and irresistibly gooey. Whether you’re honoring Quebec traditions or just craving maple goodness, this recipe delivers pure indulgence.