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Pouding Chômeur (Poor Man’s Pudding)

Better be prepared to fell a swath of the Northwoods after you’ve attacked this traditional French-Canadian dessert. With its maple syrup, brown sugar, butter and heavy cream sauce, Poor Man’s Pudding is no lightweight. But the combination of the old-fashioned cakey pudding oozing with the rich maple sauce is worth every calorie. Do we need to remind you that using real maple syrup is a must?

Ingredients

Pudding

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 1/3 cups milk

Sauce

  • 1 1/2 cups pure maple syrup
  • 1 1/2 cups brown sugar
  • 1 1/2 cups whipping cream
  • 1/3 cup butter

Preparation

For Pudding

Cream butter and sugar in a large mixing bowl. Beat in eggs and vanilla. Mix flour and baking powder in a separate bowl. While beating butter and sugar, alternately add small parts of the dry mix and milk until both are thoroughly mixed in. Pour batter into a greased 9×13-inch greased baking pan.

For Sauce

Stirring constantly, bring syrup, brown sugar, cream and butter to a boil in a heavy pan. Reduce heat and simmer (still stirring) two minutes, or until sauce has thickened a bit. Pour sauce over batter. Bake at 325° for about 35 minutes or until a fork inserted comes out clean. Serve warm—you’ll have enough to make six hefty lumberjack-types happy.