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 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 allowance, also means it brings the value of this yummy pudding down, so that you can enjoy it without blowing your daily 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: American Style Pancakes
- 7 years ago: Apple and Sultana Cake
with many more recipes in my full: Recipe Index