Evelyn Chartres Author

Pouding Chômeur

Pogey Pudding

Pogey-PuddingPouding Chômeur is said to be a French Canadian dessert introduced during the Great Depression.  This dish is easy to make, requires few ingredients, and suits those with a sweet tooth and is excellent when served with a portion of vanilla ice cream.

Ingredients

Syrup

  • 1 cup (235 ml) of brown sugar
  • 1 cup (235 ml) of water
  • 1 teaspoon (5 ml) of butter

Pudding

  • ¾ cup (180 ml) of brown sugar
  • ½ cup (120 ml) of milk
  • ½ teaspoon (2.5 ml) of vanilla extract
  • 1 cup (235 ml) of all-purpose flour
  • ¼ teaspoon (1.25 ml) of salt
  • 1 teaspoon (5 ml) of baking powder

Preparation

  1. Pre-heat oven to 375°F (190°C).
  2. In a pot mix water, brown sugar, and butter then set heat to medium-high.  Stir on occasion until syrup comes to a boil.
  3. Concurrently, mix in a bowl the ingredients for the pudding until you have a smooth consistency.  If the pudding mix does not pour, add in a bit of milk.
  4. Once syrup boils, pour contents of the bowl in slowly. Pudding should float over the syrup base, so spread out to even out the pudding.
  5. Heat for 15 to 20 minutes in oven until the pudding is well cooked.  Poke the pudding with a toothpick to check if ready; when toothpick comes out out clean,  pudding is cooked.

CC BY-SA 4.0 Pouding Chômeur by Evelyn Chartres is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

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