Description
Pouding Chômeur is a classic Québécois dessert featuring a soft cake base topped with a rich, caramel-like sauce created by pouring boiling brown sugar syrup over the batter before baking. This comforting dessert offers a delightful contrast of textures and warm, sweet flavors, perfect for cozy gatherings or a special treat.
Ingredients
Scale
Dessert Batter
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 1 teaspoon vanilla extract
Syrup
- 1 cup brown sugar
- 2 cups boiling water
Instructions
- Preheat oven and prepare dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
- Mix dry ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined to ensure even distribution throughout the batter.
- Cream butter and sugar: In a separate large bowl, beat the softened unsalted butter with the granulated sugar until the mixture becomes light, airy, and pale in color, which helps with a delicate texture.
- Add wet ingredients: Incorporate the milk and vanilla extract into the creamed mixture, mixing thoroughly to combine all wet ingredients smoothly.
- Combine wet and dry: Gradually fold the dry ingredients into the wet mixture with gentle stirring, stopping as soon as the batter is combined to avoid overmixing and keep the final pudding tender.
- Transfer batter to dish: Pour the batter evenly into the prepared baking dish and smooth the surface with a spatula for uniform baking.
- Prepare syrup: In a separate bowl, dissolve the brown sugar in boiling water by stirring until completely mixed to create the sweet syrup topping.
- Pour syrup over batter: Carefully and evenly pour the hot brown sugar syrup over the batter in the baking dish without mixing to maintain the layered effect.
- Bake the pudding: Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is a golden brown and a toothpick inserted into the cake portion comes out clean, indicating doneness.
- Cool and serve: Allow the pudding to cool for a few minutes before serving. It is best enjoyed warm, optionally topped with a scoop of vanilla ice cream or whipped cream for extra indulgence.
Notes
- Do not overmix the batter to keep the pudding light and tender.
- Use boiling water to ensure the brown sugar dissolves quickly and creates a good syrup consistency.
- Serve warm for the best flavor and texture experience.
- Pair with vanilla ice cream or whipped cream for a classic presentation.
- You can substitute milk with a non-dairy alternative for a lactose-free version.
