POUDING CHOMEUR TRADITIONNEL
Pouding chomeur is a classic Quebec dessert that translates as 'Poor man's pudding'. A syrup is poured on top of the cake mixture before baking and it turns into a delicious sauce that gathers at the bottom of the dish.
Provided by loulou
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Combine flour, baking powder, and salt in a bowl.
- Mix brown sugar, water, and 2 teaspoons butter together in a saucepan; bring to a boil. Reduce heat and simmer until syrup has thickened, about 8 minutes. Remove from heat.
- Beat 2 teaspoons butter in a bowl using an electric mixer until smooth and creamy. Gradually add white sugar until incorporated; beat in egg. Gradually beat flour mixture into butter mixture, alternating with milk, until batter is smooth; stir in vanilla extract. Transfer batter to prepared loaf pan; pour in the syrup on top of the batter.
- Bake in the preheated oven until cake is set and syrup has soaked to the bottom, 30 to 40 minutes.
Nutrition Facts : Calories 391.6 calories, Carbohydrate 86.9 g, Cholesterol 39.2 mg, Fat 4 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 2.2 g, Sodium 198.3 mg, Sugar 70.3 g
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Armando Salillar
[email protected]Pouding chômeur is a delicious and easy-to-make dessert. It's perfect for any occasion.
Ethar Wael
[email protected]I'm not a big fan of desserts, but I love pouding chômeur. It's not too sweet and it has a great texture. I always have a second helping.
Crypto KinG
[email protected]This is my go-to recipe for pouding chômeur. It's always a crowd-pleaser and it's so easy to make. I love that I can use ingredients that I usually have on hand.
Shahzad King
[email protected]I made this recipe for a potluck and it was a huge hit! Everyone loved it. I'm definitely going to be making it again.
Brayden Drury
[email protected]I'm allergic to eggs, so I substituted applesauce for the eggs in this recipe. It turned out great! The cake was moist and the sauce was rich and flavorful.
Ali Salah
[email protected]I followed the recipe exactly, but my pouding chômeur didn't rise very much. It was still tasty, but it wasn't as light and fluffy as I would have liked.
Mohamed Ahamed
[email protected]I'm not sure what I did wrong, but my pouding chômeur turned out dry and crumbly. The sauce was also too thin. I'm going to have to try this recipe again.
Naveedali Ali
[email protected]Pouding chômeur is a great dessert to make for a crowd. It's easy to double or triple the recipe, and it can be made ahead of time. It's also a relatively inexpensive dessert to make, which is always a plus.
Jamal
[email protected]My grandmother used to make pouding chômeur all the time when I was a kid. It's one of those desserts that I associate with happy memories. I still make it today, and it always brings a smile to my face.
Asghar Abbas
[email protected]Pouding chômeur is the ultimate comfort food. It's warm, sweet, and nostalgic. I love serving it with a scoop of vanilla ice cream or a dollop of whipped cream.
George Masete
[email protected]I'm not a huge fan of cake, but I love pouding chômeur. It's so moist and flavorful, and the sauce is to die for. I always have a hard time resisting a second helping.
Chantel Davids
[email protected]Pouding chômeur is one of my favorite desserts, but I've never tried making it myself. This recipe looks easy enough, so I'm going to give it a try this weekend.
Gurung Gam
[email protected]I've made pouding chômeur several times now and it's always a hit with my family and friends. It's so easy to make and the ingredients are usually things I already have on hand. The hardest part is waiting for it to cool before I can dig in!
MH1
[email protected]Pouding chômeur is a classic French-Canadian dessert that is simple to make and always a crowd-pleaser. I love the combination of the soft and fluffy cake with the sweet and gooey sauce. It's the perfect comfort food for a cold winter day.