Pudding Chomeur this Québecois quick dessert recipe,




This classic Quebec dessert (literally “unemployment pudding”) was created during the Great Depression, to make use of very cheap ingredients (originally stale bread and brown sugar).

preparation : 10 minCooking : 30 min
Standing : 20 min
Cooking Dish : 23x23cm (9×9 inch)


1 cup maple syrup 250 mL
1 cup water 250 mL
1 cup white flour (all purpose) 130 g
1 1/4 tsp baking powder 3 g
1 pinch salt 0.1 g
2 1/2 tbsp butter, unsalted 35 g
6 tbsp sugar 80 g
1 eggs size large
1/2 cup milk, partly skimmed, 2% 125 mL

Before you start

A hand-held or stand mixer will make things easier for this recipe.


  1. Preheat the oven to 200ºC/400ºF.
  2. In a small saucepan, heat the syrup with water. Pour the mixture into a square 9 in. pan. Set aside.
  3. In a bowl, sift together the flour, baking powder, and salt. Set aside. In another bowl, beat the butter and sugar, using amixer. Add the egg and beat 2 min until a smooth consistency is obtained. Incorporate the dry mixture to the egg mixture alternating with the milk. Using an ice cream scoop or a large spoon, spoon the batter into the warm syrup.
  4. Put the pan on top of a baking sheet (to collect any drippings). Bake in the middle of the oven about 30 mint. Check with a toothpick or knife to see if it is cooked through. Let cool 20 min.
  5. Serve warm or cold.