Québec’s Classic Maple Syrup Cake
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This maple syrup cake, otherwise known as Pouding Chômeur, was born of the Great Depression—yet it is decidedly rich.
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Merci beaucoup 🙂
We still have it a few times a year.
I have made this many times, it’s one of my favorite desserts. Protip: adding a shot of bourbon or Irish whiskey to the cream/syrup sauce takes this to the next level. Sometimes I put berries in the batter as well.
this was a really sexual video. the lady is very amusing lol
This was delicious. Made it exactly as written. The only thing i was missing was the creme fraische. Wish I had some but it was delicious with unsweetened whipped cream!
This cake looks delightful, but these hosts are so awkward lmao 😂😭
I appreciate it very much thank you very much for your kind
mayde we can use maple flavored syrup ..maple syrup cost too much outside canada ..this cake is like a custard cake..a common filipino cake..
❤❤🍁🍁
Hahaha This guy is making it way too fancy. And please NO Creme FRAICHE! Vanilla Ice Cream is a better option. Je préfère la vraie recette, avec de la cassonade. Recette? Ingredients sirop: 2 tasses Cassonade, 2 tasse d'eau chaude, une c. à table de beurre et 1 c. à thé de vanille. Ingrédients du pouding: 1 ⅓ tasse de farine, 1 c. à thé de poudre à pâte, ½ c. à thé de sel, ¼ tasse beurre ou margarine (mou), ¾ tasse sucre, 1 perf, ¾ tasse lait. Méthose: préchauffer four 350 – Faire le sirop: bouillir l'eau, retirer du feu, ajouter cassonade, beurre et vanille et garder chaud (mais sans bouillir). Pouding: Mélanger dans un bol farine, poudre à pâte, sel. Dans un autre bol, mélanger beurre et sucre. Ajouter l'oeuf, puis le mélange sec, enfin le lait. mettre la pâte dans le moule à gâteau puis verser le sirop par dessus. Cuire 40-45 minutes. (pas besoin de beurrer le moule! Recommandé d'utiliser un moule PYREX Oval – j'ai un 704 PYREX 4 Qt Oval Handled Baking Dish Roaster 15 in x 11 in Clear 4 QT – et la distribution sauce/pudding est toujours parfaite). Miam! Enjoy mes cocos
Merci beaucoup for saying it's from Québec and not from Canada. They've stolen enough from us as it is, leave us our food.
Poutine is also from Québec.
I made it but it did not turnover. Still fire, though. The maple top got caramelized and the cake was done.
My maman used to make this when I was a child… i never cared for it.
It looks like our family ''unemployed pudding'' (pouding chômeur). We come from the agricultural sector. We mix cream, maple syrup and brown sugar. The cake is the same, we always make it with butter like the people on the farm. We do what we want with the ingredients we prefer. As my little boy said for this pudding: The best is the unemployed below !! :-))
I don't need more calories this Christmas season, but I definitely need to try this recipe…and will. Maple syrup goes so well with many things….including Salmon.
A little off Subject but aren't these 2 a Married Couple ❤❤❤
I made recipe a lot of time, I generaly don't invert the pouding au chomeur upon serving my only client (myself) Instead i put a swat of whipped cream on top With a generous amount of maple sugar. Maple sugar is ground as a sprinkable product. I live in an agricultural area south of Montreal. If i take a walk from my home ten minutes south east, I am surrendered by sugar shacks. I don't buy my maple syrup from the store, i buy it from my friends who produce it, very high quality when you buy close to the source of production.
Hello from Montreal, Quebec.
Love this dessert! 🍮❤️
✋🏻We left Quebec, long ago, taking only our name, so I don’t know about this pouding chomeur. WILL TRY.
I love American recipes – sticks, cups, spoons, ounces, Fahrenheit – so easy to follow….
I'm in pain watching this. I have Celiac and I can't eat it. Life sucks sometimes
This makes me homesick for Quebec!
tt's just me but I have to make it and don't want to mess with halving it. I think if it absorbs and I reheat, it has to be yummy still!!!
Someone asked me to describe the taste
Sounds like syrup or treacle sponge pudding in the UK. It's great with custard.
how horrible, the nerve of an american channel taking on a canadian recipe get real
Could I use Bob's Red Mill 1 to 1 flour to make it gluten free???
Merci Beaucoup, Mademoiselle Monique 😊
my mom was using left over dry white bread and brown sugar not maple syrup
Sacrament!
I can’t wait to try this, this is very similar to the self-saucing puddings we make here in Australia 😊
Maple syrup is still not too expensive today, 8$/pound in season. Since you can replenish your stocks during maple season (Spring), and keep the cans for months or even years, you can cook this dessert any time you want.
Amazing video guys! Thank you!
Canadian maple syrup is heavenly & worth every penny of its price; it's not cheap.
if you view the transcript @ 07:48 it says (Bridget moans) LOL
Wow…😛
This is a rich mans pudding today. That maple syrup is expensive but this looks really good.
what beautiful memories this cake brings me: my mother used to make this pudding chimer all the time! I am from Montreal! OH! I forgot how good this cake is…soooo sooo sweet…. thank you for your wonderful version!
Andrea bocelli is an amazing cook!
7:47 lol
We called it Washday Pudding and our recipe had no eggs and no cream in keeping with being out of work and it is super simple to do without having to be careful when pouring the boiling syrup over. In our recipe the syrup never absorbed into the cake so you could keep it for days…if you could…. Why they made it so complicated with all the warnings about how it could fail is beyond me…