Pouding Chômeur

Pogey Pudding

Pouding 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. It’s 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

Pre-heat the oven to 375°F (190°C).
In a pot, mix water, brown sugar, and butter then set heat to medium-high. Stir occasionally until syrup comes to a boil.
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.
Once syrup boils, pour the contents of the bowl in slowly. Pudding should float over the syrup base, so spread out to even out the pudding.
Heat for 15 to 20 minutes in the oven until the pudding is well cooked. Poke the pudding with a toothpick to check if it is ready; when the toothpick comes out clean, pudding is cooked.