Pouding chômeur
A Québécois dessert of simple cake batter baked beneath a brown-sugar syrup. Makes 6 servings; the hands-on preparation time is an estimate.
This pouding chômeur pairs a tender batter with syrup that bubbles during baking. This version uses brown sugar and is served warm. The yield of 6 servings falls within the 6–8 servings stated for the recipe; preparation time is an estimate.
Method
- 01
Prepare the moulds and oven
Preheat the oven to 180 °C and grease the individual moulds.
Temperature: 180 °C / 356 °FReady to continue when: The oven is at 180 °C and the moulds have a thin coating of grease.
5 min - 02
Mix the batter
Mix the flour, sugar, baking powder and salt. Add the softened butter, egg and milk; beat until smooth. Divide the batter among the moulds, filling them halfway.
Ready to continue when: No visible lumps remain, and the batter fills each mould halfway.
10 min - 03
Make the syrup
Heat the brown sugar, hot water and syrup butter in a saucepan. Stir until the butter melts and the sugar dissolves; there is no need to bring it to a boil.
Ready to continue when: The butter has melted and the sugar has dissolved into the liquid.
5 min - 04
Pour and bake
Pour the syrup over the batter in the moulds without mixing. Bake at 180 °C for 45 minutes. Check that the pudding batter is cooked before serving warm.
Temperature: 180 °C / 356 °FReady to continue when: The pudding batter is set and cooked, with syrup bubbling around it.
45 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.