Our family has embarked on virtual travels to various countries and regions. To explore these countries and their cultures, we have followed along with the festivals, cooked and eaten traditional foods, learned of traditional handicrafts with hands on exploration, along with many activities to immerse ourselves. Chronicled here are some of these activities.

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Saturday, May 10, 2014

Our French Canadian Roots: Recipe for Pouding Chomeur

Sharing our French Canadian heritage with a monthly recipe from our childhood, hoping to inspire similar traditions and memories for our daughters


"Pouding Chomeur" is literally translated to "poor man's pudding" - made with the most basic ingredients: butter, flour, sugar, milk. The sauce can be made with brown sugar, maple syrup or both - though it hasn't been in my lifetime that maple syrup is affordable to the poor! I grew up with this made with brown sugar - it is almost too sweet, but not quite :) and is such a comforting dessert. My sister and I used to love digging into this treat, and now the girls relish it just as much. The cake bakes in the gooey sauce, and as it is best eaten warm, you don't have to wait long after it comes out of the oven to enjoy. We all appreciate that!

Ingredients

Batter:
  • 1 1/2 cup flour
  • 1 tbsp baking powder
  • 1/2 cup sugar
  • 1/4 cup butter
  • 1 cup milk
Sauce:
  • 1 1/2 cup brown sugar
  • 1 3/4 cup water
  • 1/4 cup butter
  1. Preheat the oven to 325F and grease a 9 x 9 square baking dish.
  2. Combine the sauce ingredients in a small saucepan. Bring to a boil on medium high heat, and let boil for 5 minutes, stirring occasionally. 
  3. While the sauce is heating up, make the batter. Cream the butter and sugar. Whisk together the flour and baking powder. Mix half of the flour into the butter until smooth. Add milk, mix until combined then add the rest of the flour. Mix well.
  4. Pour the batter into your pan. Then slowly pour the hot sauce over the batter. 
  5. Bake for 45 minutes. 

This "pudding" is best eaten warm, but be careful to let it cool off a little - hot sugar can burn your mouth - not that I have any experience with that :)

You can find more multicultural recipes with Around the World in 12 Dishes, a group of bloggers that explore a set of countries, one per month, through food and activities. 
You can find their roundup of, a linkup to join for  Canadian dishes and activities here. 

You can find our other French Canadian recipes here.

2 comments:

  1. This looks yumscrum! Does the batter turn into a cake or is it like the batter you would use for toad in the hole (sausages in batter)?

    ReplyDelete
    Replies
    1. It is so tasty! It turns into a dense cake batter - not sure about toad in a hole because I've only seen it done with pancake batter. The cake in the picture looks thin because I made it in a longer pan in a pinch, and definitely much better in square pan, gives a thicker piece of cake.

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