There’s a wonderful French Canadian restaurant near me–a bit pricy, but worth the very occasional splurge. I don’t normally eat dessert when I eat out, but one time the waiter told such a heartfelt story about growing up quite poor, but savoring the occasional dessert of pouding chômeur. His mother made it with stale bread, foraged wild berries, and incredibly cheap maple syrup. It was a special on the menu that day so we ordered it, and it was truly a most amazing dish.
Now, I know there are some amazing cooks on Man Boobz, and we do frequently share recipes. But imagine my surprise when lightcastle shared a recipe for pouding chômeur! I’m not going to turn this into a cooking blog (although we have certainly discussed cookery previously), but cooking is definitely a kind of artistry so I’m going to share the occasional MBZ recipe here. Recently, I made lightcastle’s recipe, and it’s wonderful. Serve with a scoop of really good vanilla ice cream!
For the sauce
1 1/2 cup maple syrup
3/4 cup water
2 teaspoon butter
Bring the maple syrup and the water to a boil. Remove from heat and add butter
For the cake
1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1 tbs butter (or shortening or crisco)
1 egg, beaten
1/3 cup milk
Put the flour in a small bowl. Add the baking powder and the salt. Mix well.
In another bowl break the sugar and the fat into a cream. Add the beaten egg and mix well. Add the flour and milk in bits, alternating one then the other, and beat smooth after each addition.
Grease a 8 ” square pan. Add the cake and then slowly pour the syrup on top.
Cook at 350 F for about 35 min.
The maple syrup will trickle down as the cake rises, flavouring the cake itself and collecting into a congealed bottom layer.
It’s the wrong kind of pudding, but this GIF manages to convey the excitement of eating this: