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29 comments to “Pouding Chômeur”

  1. Heather J says:

    March 26th, 2009 at 1:10 pm

    Talk about calling my sweet tooth! OMG I am practically drooling. Sweet stuff, Tim!

  2. Thanks for the suggestion of creme fraiche Tim. I think that would help cut the sweet and I would really love this dessert. I’m nuts about maple syrup and find the process of this recipe unique- can’t wait to give it a try! Thanks for getting the cookbook and sharing with us.

  3. Tim,

    Love your website! I’m happy to hear you enjoyed Pied au Cochon – the executive chef Martin Picard is to be cooking at an underground restaurant event I’m attending this Sunday. Very excited indeed. Did you try the Canard en Conserve?

    I grew up on Pouding Chomeur, my mom is Quebequoise. I’ll have to try your version.

  4. Mmmmmmmmmmmm. This was for the ‘poor man’??? That’s hilarious! It’s super rich in flavor…

  5. I didn’t try the canard en conserve (or duck in a can for the non-french speakers) although we had a hard time resisting. I’ve heard it is amazing and will definitely try it next time. Picard is a genius! I’m glad you’re enjoying L+D.

  6. As soon as I started reading about the restaurant you visited I thought of a show that was briefly on Food Network (Canada) called The Wild Chef.

    I believe it was the meat heavy menu that made my mind go to that thought.

    I am so glad you had a great time.

  7. OMG!!!!

    That’s like Oktoberfest for foodies!!!!

    and not in October.

    Lucky peeps and thx for recipe–love caramel and will try; maybe the whole pan version and report back…….

  8. This sounds and looks amazing! Your trip seemed like a great experience, and full of delicious food. Nothing is ever too sweet for me, so I know I would love this. Thanks for sharing!

  9. Looks very good, and this from a chocoholic!

  10. SMM: The host of Wild Chef was the owner/chef of Au Pied de Cochon, Martin Picard! I haven’t seen the show, but I would love to.

  11. At first glance I thought this was tarte au sucre, which my mom made a couple of times after coming back from a holiday in Quebec ages ago… and then the recipe mysteriously disappeared. There wouldn’t happen to be a recipe for that in your book, would there??

  12. Oh No!! I think I have to change my “last meal” choice — again. ANYTHING made with maple syrup is going to be delish!

  13. Mmmm, sounds yummy. I’m more about the sweet than the salty.

  14. I make it whenever I miss home. I’ll have to try your recipe of “out of work” pouding. It was great to see a piece of Quebec today. thank you Now I have to go back to your baked fries recipe before my family gets their hopes up for pouding or sugar pie tonight.

  15. I love the cute little mound of cake in the ramekin. And with creme fraiche, I’m sure I’d find it amazing. Loved reading your about your travels in Canada, so glad you had a wonderful time.

  16. Nice to know that you enjoyed your trip to Montreal.
    The poor man pudding was originally made with sugary sauce (sugar, water, a bit of butter) and the dough would not call for any cream, instead it used Crisco (vegetable grease). One of my mother-in-law’s cookbooks has a recipe from 1930/1940’s. I am planning on making it vegan and posting on my blog, but let me know if you would like a copy of an original recipe.

  17. FYI this is how i found your site. I just ate at Au Pied de Cochon and was searching the internet for the recipe for this dessert (which we had there). It was like a double blessing! I love this site – the pictures are beautiful.

  18. Thanks, Melissa! I LOVED Au Pied de Cochon and especially the dessert. Glad you found me!

  19. Indeed – I too grew up on this via my Quebecois parents and have not had it since I was a child. My mother did not use pure maple syrup but sugar, water and butter with some cooking maple syrup thrown in for flavor. I can imagine that it would be good with light amber maple syrup, tho at $30 a liter it would a bit pricey.

  20. Loved reading about your trip to Montreal. As a native Quebecoise I can tell you this recipe is a take on the traditional. The reason Pouding au Chomeur is POOR man’s dessert is because the traditional recipe calls for brown sugar and boiling water with no heavy cream, no butter, just basically flour, sugar, water…it’s delicious no matter how you make it and now I may just have to go make a batch – it’s been a while….

  21. Tim – what size ramekins did you use? (I apologize if I missed this somewhere in the post.) I’d like to try making more, smaller ones and am looking for a reference point. Thanks.

    As ever, love your site. If you’re ever in Minneapolis, you are invited to my home for dinner.

  22. Hey Edith-Nicole,
    So, here is a silly thing, I’m not sure how to measure ramekin capacity. I just filled the ramekin to the very, very top with water and it was 10oz. of water. But I am not sure if that means it is a 10 oz ramekin. Hmmm. But hopefully that is enough of a guideline.
    And thanks for the invitation! If/when I make it up to Minneapolis, I will take you up on the offer.
    Happy baking! Tim

  23. I love that you filled it with water. Funny and generous of you. Thanks!

  24. aecummings2 says:

    March 11th, 2011 at 10:59 am

    Tim, You are really on the money! Rose Levy Beranbaum, cake baker extraordinaire, says to measure baking pan capacity, fill it with water and that amount equals the capacity. Another great post and wonderful pics.

  25. thanks, ae. Beranbaum really is the queen of cakes!

  26. Hi Tim, So glad to hear that Martin Picard’s “Foot of the Pig” Restaurant is as much fun as his “Wild Chef” episodes. He seems to be as real personally as on-screen: massive good humour from a passionate spirit with great integrity.

    N.B. Regarding the “poor man’s” aspect of Pouding au Chomeur… Dont forget that, during the Depression, eggs, cream and even Maple Syrop were cheap (free on the farm) because they were produced there. They may have had no money, but they ate well.

  27. Nataly Héroux says:

    September 29th, 2011 at 11:39 am


    Just say to you that the name came from the original version. the original version is not with heavy cream and Maple syrup. This kind of version is the gourrmet one’s and appear after 1970’s.

    I’m a real Montrealers, Québécois, French-Canadian, and the name of the Pouding au Chômeur came just after the crisis. The wife of the mayor of Montreal, Camilien Houde, arrive with the recipe that people can sweet their tooth, in a very cheap way, and forgot the crisis. Chômeur is not “poor man” is unemployed. The original cake need Brown sugar with water and just a tablespoon of butter for making sauce. And say “If you have or can add a spoon of vanilla … just indulge!”

    And yes, the original version is bake in a 9 X 13 Pan!

    If you want the original recipe, I have it, just write to me! :)

  28. I live in Quebec and it warms my heart to see this recipe here. Classic cabane a sucre menu item :)

  29. Hello Nataly,

    Could you please post or provide me your french recipe for pudding chomeur?