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.
15 minPrep Time
30 minCook Time
45 minTotal Time
Ingredients
Instructions
- Pre-heat the oven to 180º
- Heat the heavy cream in a saucepan with the maple syrup, without making it boil
- In a bowl, mix the flour, the sugar, the baking powder, the melted butter, and the egg
- Mix until you reach a dough with a sticky consistency
- Place the dough in the mold
- Pour the liquid obtained from the mix of the heavy cream and the syrup to the dough
- 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!
Ingredients
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.