Pouding chômeur 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.
1 person made this
125g plain flour
1 ½ teaspoons baking powder
1 big pinch of salt
280g brown sugar
2 teaspoons butter
2 teaspoons butter or baking fat
150g caster sugar
1 teaspoon vanilla extract
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:15min › Cook:40min › Ready in:55min
Preheat oven to 180 C / Gas 4. Combine flour, baking powder and salt in a bowl; set aside.
Prepare the syrup by combining the brown sugar, water and butter in a saucepan; bring to the boil and simmer gently for 8 minutes.
Prepare the batter by beating butter or baking fat in a bowl. Gradually add sugar, then beat in the egg. Gradually beat in the flour mixture, alternating with milk. Add vanilla. Transfer the cake batter into a (23x13cm) loaf tin.
Pour the warm syrup on top of cake batter. Bake until the cake is set and the syrup falls the bottom, around 30-40 minutes.