Pouding du chômeur – Brunch recipes

The literal translation of this traditional dessert from Quebec (Canada) is “Pudding of the Unemployed

The pouring du chômeur recipe was born out of the necessity, during the economic crisis of 1929, to prepare a dessert, which would provide calories with cheap ingredients.

Pouding du chômeur

15 minPrep Time

30 minCook Time

45 minTotal Time

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Ingredients

250 ml maple syrup
200 ml heavy cream
140 g flour
100 g brown sugar
10 g baking powder
80 g butter
1 egg

Instructions

  1. Pre-heat the oven to 180º
  2. Heat the heavy cream in a saucepan with the maple syrup, without making it boil
  3. In a bowl, mix the flour, the sugar, the baking powder, the melted butter, and the egg
  4. Mix until you reach a dough with a sticky consistency
  5. Place the dough in the mold
  6. Pour the liquid obtained from the mix of the heavy cream and the syrup to the dough
  7. Bake for 30 minutes. You will see bubbles forming up, until the dough hardens.

Notes

The maple syrup is harder to find and is not exactly cheap... One option is to prepare a syrup with cane sugar. You will need: - 330 gr sugar - 270 ml hot water - 21 gr butter - A few drops of vanilla extract Place all the ingredients in a saucepan and let them heat together. Voilà your syrup!

Nutrition

Calories

19373 cal

Fat

309 g

Carbs

3484 g

Protein

576 g
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https://www.coffeeandbrunchbcn.com/pouding-du-chomeur-brunch-recipes/

 

Pouding du chomer-brunch recipes-ingredients

Ingredients

1. Pre-heat the oven to 180º

2. Heat the heavy cream in a saucepan with the maple syrup, without making it boil

 

Pouding du chomer-brunch recipes-lets start

 

3. In a bowl, mix the flour, the sugar, the baking powder, the melted butter, and the egg

 

Pouding du chomer-brunch recipes-dough

 


 

4. Mix until you reach a dough with a sticky consistency

 

 

Pouding du chomer-brunch recipes-base

 

 

5. Place the dough in the mold

 

 

Pouding du chomer-brunch recipes-before the oven

 

6. Pour the liquid obtained from the mix of the heavy cream and the syrup to the dough

 

Pouding du chomer-brunch recipes-cooked

 

7. Bake for 30 minutes. You will see bubbles forming up, until the dough hardens.

 

 

Enjoy!!!

Pouding-du-chomer-recetas-de-brunch-resultado-round 

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