Quebec Winter: Pudding Chomeur

Pudding Chômeur or Poor Man’s Pudding is certainly the most iconic of Quebec’s traditional desserts. Originating from Montreal’s working-class neighborhoods, it is said to have been created in the early years of the Great Depression. Whether it was made for or by the legion of unemployed that roamed the streets of Quebec’s metropolis remains uncertain, but it was clearly made to bring calories and a touch of sugared happiness to those who needed it most. Pudding Chômeur consists of a white cake batter onto which a hot caramel sauce has been poured before the baking process. During this process, the sauce trickles down to the bottom as the cake rises, thus creating a distinct layer at the bottom of the pan. In its initial version the caramel sauce was made from brown sugar (which was less expensive than white sugar), but it is now made with maple syrup. Served hot or cold, this dessert is one of Quebec’s favorite, as it highlights this province’s most emblematic local product: maple. This recipe was created as part of a collaboration between chefs from Montreal to create a recipe for each season for this project. This was possible through Birmingham's relationship with Montreal through the DELICE network, a professional network dedicated to global cities that gather to gain expertise on using Food & Gastronomy as a powerful tool for developing their territory, which both Montreal and Birmingham are part of! Recipe created by Patrice Castonguay, invited by Gaelle Cerf https://www.cuisinederue.org/ https://lessurvenants.com/ Instagram : ARRQ (@cuisinederue)

Unbalanced

% Daily Values based on a 2,000 calorie diet