It’s no secret that some of our favourite foods are French Canadian classics; Tourtière, split pea soup, maple everything and of course, gravy-and-cheese-curd-smothered poutine. But when it comes to desserts, nothing beats syrupy, sweet pudding chomeur.
What is Pudding Chomeur?
If you haven’t had this classic, quintessential Québec dessert and you love the taste of fresh maple, this is definitely one you’ll want to add to your recipe box. The dish first rose in popularity during The Great Depression, when factory workers were forced to be a little more creative with what they had on hand, especially if they wanted to indulge their sweet tooth. For French Canadians that meant all the staples for a basic cake (flour, butter, milk and eggs) and tons of maple syrup that they sometimes sourced in their very own backyards. (If they didn’t have access to maple syrup, they used brown sugar as a caramel stand-in instead.)
The result was pudding chomeur, which roughly translates into “unemployment” or “poor man’s” pudding. Don’t let the name fool you though; once you dig into these single-serve cakes and all of their glorious maple goodness, you’ll feel like you’re indulging in the richest (not to mention easiest to whip-up) dessert ever.
Anna Olson has her own elevated riff on the dish, where she takes a regular old cake base—no added vanilla or lemon zest here—and gussies it up with some additional butter and brown sugar for a little extra luxurious richness.
Then comes the really delicious part: the maple syrup concoction. Olson simmers up maple syrup, water, vanilla and more butter and then douses her uncooked cakes until they’re swimming in the stuff.
“You’re going to think it’s too much syrup,” she advises. But it’s not. It’s really, really not.
For you see, as the pudding chomeur bakes up, the maple syrup bakes down, thoroughly soaking the cake and transforming it into a sweet, syrupy ramekin of heaven. You end up with cake on top and all of the maple goodness for dipping and dunking underneath.
It’s so simple you could make it on a weeknight, but it’s also rich enough to serve to guests at the end of a fancy dinner party. Another bonus? Your house will smell absolutely incredible.
Now that’s what we call une bonne idée.
Want to try your hand at more classic dessert recipes? Take a look at this list of Anna Olson’s classic baking recipes.