Monday, January 5, 2009

in the kitchen: chomeur pudding

So the weather outside is frightful, and you're craving something warm, sweet and totally indulgent; 'tis the season, after all. Well, kiddo, do I have just the thing for you!

Enter the chomeur pudding (or pouding, as they say in Quebec). This little doozy of a dish is something I first tried at Au Pied de Cochon, a spot justly (in)famous for its celebration of all things fatty and fun...just thinking about the foie poutine makes my heart beat just that much faster, for real.

Here's the deal; think warm, gooey maple syrup bathing a tender biscuit in all its sticky toffee glory. With a bit of cold pouring cream to help wash it all down...mmm, I just can't resist!

Chomeur Pudding

(I recently found out that this literally means a poor man's/unemployed person's pudding, since the very few ingredients could be found in even the barest of now there's definitely no excuse not to try this out!)

3 eggs
6 oz butter
1 cup sugar
1 3/4 cup all purpose flour
1 tsp baking powder
pinch salt

2 cups maple syrup
2 cups 35% cream
pinch salt


Cream together your softened butter and sugar until light and fluffy.

Add eggs, one at a time until blended. Scrape down bowl and add flour, baking powder and salt.

Mix just until combined. The dough should feel quite sticky and gloppy, (that's the technical term) like a loose biscuit batter. Chill your dough at least 20 mins before using.

As for the maple syrup, um, syrup - it's as easy as bringing your cream, syrup and pinch of salt up to a simmer. Give it a stir and let it cool down. That's it!

Assembly time. You can do individual portions (may I gently suggest that smaller is better, these babies are rich) in oven safe bowls, or bake the whole lot in one large casserole dish.

Scoops of chilled dough...

...mostly covered with the maple syrup mix. And into a 350 oven.


The individual portions take about 15-17 minutes to bake. Your kitchen is going to smell amazing, by the way!

The only tricky part is letting them cool down enough so you can eat them without burning your face off. Sticky, sweet and oh sooo yummy...

...the only thing better is to have a supply of cold pouring cream handy (slightly boozed up with Jack Daniels, totally optional, but definitely recommended).

Unrepentant comfort food at its best; this is how I plan to survive the long winter ahead!


  1. OOh that looks good! Can you use any kind of cream? (Whipping, Half & Half, etc).

  2. Hi S! - I like to use whipping cream (might as well go all the way...) just very lightly whipped, flavoured with a tiny bit of Jack or vanilla extract. So good!