Makes 8-10 Portions
- 2 eggs
- 1½ sticks of butter, room temperature
- 1 cup granulated sugar
- 1 tsp baking powder
- 2¼ cups flour
- 2 cups heavy cream
- 2 cups pure maple syrup
About Pouding Chomeur
The name of this dish literally means "pudding of the unemployed" or "poor man's pudding." It's a dessert of Quebec origin that was created by female factory workers in 1929 during the Depression. It was made with flour, water, brown sugar and other inexpensive ingredients common during the era. In this version, a creamy maple syrup sauce brings it deliciously into the 21st century.
About Daniel Desmarais
Daniel Desmarais is the Director of Operations of Jardin Nelson, in Montreal, Quebec. At 20 years of age he was already a sous chef at the Queen Elizabeth Hotel. With over 30 years of culinary experience in Canada and the United States, and having been a chef and teacher, Daniel now oversees this gorgeous establishment in historic Old Montreal. While Daniel works 7 days a week, the restaurant is only open 6 months a year so he can spend time in Arizona rejuvenating for the next season.
Recipe
Ingredients
How-to
- Preheat oven to 400º
- Prepare the sauce by mixing at high speed the maple syrup and the heavy cream until it stays together, about 30 seconds. Reserve for later
- In a mixer, blend the sugar and butter. Blend at low speed for about 3 minutes
- Add the flour and baking powder
- Add the eggs
- The result should be malleable, similar to cookie dough
- Set dough at the bottom of a baking dish. Pour the sauce on top (reserve some sauce for later)
- Bake at 400º for 20 minutes
- When ready to serve, increase oven heat to 500º, add reserved sauce and heat for 2 minutes
- Serve hot with a small parfait of ice cream and pure maple syrup
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Comments (1)
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Thanks so much for letting us into your kitchen to watch you make such an awesome dessert. I have been looking for a great "caramel pudding cake" recipe (as I called it as a child, growing up in N.S.) for quite a while now. It's hard to believe that such simple ingredients can result in such a wonderful dish. I can't wait to try your recipe. By the way - you're a great teacher. Janice M (Ohio, USA) (Feb 16, 2010 9:48:30 PM)