Pouding Chômeur - a classic French Canadian dessert that was created during the first depression in the province of Quebec, Canada.
Otherwise known as "Poor Man's Pudding" - it's a dessert I have grown fond of since my move to Canada in 2008. I had never heard of this prior to then. It was while tuning into a favourite cookery programme, watched open mouth as this dessert was created right before my eyes, that it became a firm favourite, because it contained one of my favourite sweet ingredients ever - Maple Syrup.
It is probably not a surprise that I love Maple Syrup. What's not to like? Sweet, sticky and delicious on pancakes, especially these American Style Pancakes - one of my favourite breakfast foods.
Maple syrup is an ingredient I just can't live without. If we are running low or completely out, then you can guarantee a trip to the grocery store will be scheduled the next day, just so I can buy some more. It has to be 100% pure maple syrup too, none of that artificial fake syrup is welcome in my household. I mean come on, have you tasted it?
Now I know many of you are wondering what on earth is Pouding Chômeur, the best way I can describe it is like a Treacle Sponge - Moist fluffy sponge soaked in sweet sticky syrup just like the ones you used to get at school. Delicious!!
Most recipes for Pouding Chômeur, use maple syrup, some brown sugar. You can guess what I use, right?
I make the sponge part of this Pouding Chômeur using my healthy extra b allowance of oats. The good news, is that it is also gluten free, if you make sure the oats you use are gluten free verified. Use your healthy extra allowance, also means it brings the syn value of this yummy pudding down, so that you can enjoy it without blowing your daily syn allowance or feeling guilty.
I bake in a small 4.5inch round oven proof dish, which is perfect for that pudding shape. Once cooled, you just place a plate over the top and flip over so that the cake (pudding) turns upside down, with all the syrupy goodness now on top.
So if you have heard of Pouding Chomeur or haven't but love treacle sponge, then you really have to give this a try.
Serve with some light cream or yoghurt, the choice is yours. I have this as a dessert, but you could totally have it for breakfast, it is oats after all.
Looking for some more dessert or cake recipes to try? – Previously on Slimming Eats
- 1 year ago: Cake Batter Frozen Yoghurt
- 2 years ago: Healthy Extra Chocolate Orange Bites
- 3 years ago: Dairy Free Crustless Pumpkin Pie
- 4 years ago: Coconut Quinoa Pudding
- 5 years ago: Lemon Drizzle Muffins
- 6 years ago: Low Syn American Style Pancakes
- 7 years ago: Apple and Sultana Cake
with many more recipes in my full: Recipe Index
Gluten Free Pouding Chômeur (Poor Man's Pudding)
Prep
Cook
Total
Yield 1 serving
This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendly
- Extra Easy - 1 HEb and 5.5 syns (or 4 syns if you use milk from HEa allowance)
- Green/Vegetarian - 1 HEb and 5.5 syns (or 4 syns if you use milk from HEa allowance)
- Original - 1 HEb and 5.5 syns (or 4 syns if you use milk from HEa allowance)
- WW Smart Points - 13
- Gluten Free - use gluten-free oats and baking powder
Ingredients
- 40g (1.5oz) of oats
- ¾ tsp of baking powder
- 1 large egg
- 100g (3.5oz) of fat free vanilla yoghurt
- ¾ tbs of sukrin gold
- 1.5 tbs of maple syrup
- 3 tbs of coconut milk (cartoned)
- spray oil
Instructions
- Preheat oven to 190c/375f (gas mark 5)
- Grease a small oven proof dish (approx 4.5 inches) with spray oil
- Spray a small saucepan over a medium high heat
- Add the maple syrup and coconut milk and whisk continuously until it thickens slightly, almost like a caramel sauce.
- Pour the sauce into the oven proof dish so that it covers all of the bottom.
- Add the oats to a blender and blend to fine
- Mix in the baking powder
- Add to a bowl with the egg, yoghurt and sukrin: gold and whisk to combine.
- Pour the batter into the oven proof dish on top of syrup sauce.
- Place in the oven and bake for approx 40 mins (skewer entered in the centre should come out out clean).
- Allow to cool slightly.
- Place a small plate over the top and flip over, gently tapping until the cake comes out onto the plate with the syrupy sauce now the top of the cake.
- Serve with your choice of sides - enjoy!!
Notes
Healthy Extra B servings of oats vary slightly from the UK to the USA, so adjust accordingly.
Nutritional information is an estimate and is to be used for informational purposes only.
Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
All images and content on Slimming Eats are copyright protected.
If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full
Nutrition Facts
Serving Size 1 serving
Amount Per Serving | ||
|---|---|---|
Calories 356 | ||
% Daily Value | ||
Total Fat 9.2 g | 14% | |
Saturated Fat 2.8 g | 14% | |
Cholesterol 193 mg | 64% | |
Sodium 513 mg | 21% | |
Total Carbohydrates 53.3 g | 18% | |
Dietary Fiber 3.6 g | 14% | |
Sugars 23.9 g | ||
Protein 15.8 g | 32% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Hi!
Just a quick question - maple syrup comes up in Syns Online on my SW app as 2 syns for a level tbsp so wouldn’t the amount in this equal 3 syns?
Thanks!
I went by the nutritional info which is more accurate. Syns online is usually just a generic syn value for basics. I always calculate by the nutritional info to make sure the Syn Values of my recipes are 100% accurate. Hope that helps
Can you use cows milk and honey instead of maple syrup and coconut milk thanks
Hi Jacky, unfortunately cows milk won't work with this recipe. The sauce splits, you must use the coconut milk.