Pouding Chomeur Unemployed Man's Pudding
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Date: 2019-07-25
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Comments and reviews: 10
Elizabeth Shaw
You need to putting basin My grandmother made this a couple times a week she was French Canadian and they didn't have a lot of money but I wouldn't call them poor either. My mother hated it because of the maple and never learned to make it so I did at 8 years old and I would make this for my brother and my dad and me because we all loved it. It's called the porting because it's just like a British pudding which means desert butt-head you had the entire maple cream underneath it would have been more pudding like but it's not meant to be like jello Cook & Serve Pudding it just means desert. It certainly would have been softer and juicier. My grandmother served at heart with ice cream and I'm not going to say what kind of ice cream because it was her favorite ice cream and people would probably be unhappy but I loved it
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You need to putting basin My grandmother made this a couple times a week she was French Canadian and they didn't have a lot of money but I wouldn't call them poor either. My mother hated it because of the maple and never learned to make it so I did at 8 years old and I would make this for my brother and my dad and me because we all loved it. It's called the porting because it's just like a British pudding which means desert butt-head you had the entire maple cream underneath it would have been more pudding like but it's not meant to be like jello Cook & Serve Pudding it just means desert. It certainly would have been softer and juicier. My grandmother served at heart with ice cream and I'm not going to say what kind of ice cream because it was her favorite ice cream and people would probably be unhappy but I loved it
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Sigvar
Many foods price range have changed drastically through history. Lobsters used to be fed to slaves and dumped into fields as fertilizer considered garbage fish or a nuisance fish. In New England and the Canadian Maritime s, Maple and cows are common. Syrup prices fluctuate wildly depending on spring temperatures. You will see rising prices in decades to come. Sap flow requires freezing nights and warming days above freezing. 40 gallons of sap are required to make 1 gallon of maple syrup. Greetings from Vermont
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Many foods price range have changed drastically through history. Lobsters used to be fed to slaves and dumped into fields as fertilizer considered garbage fish or a nuisance fish. In New England and the Canadian Maritime s, Maple and cows are common. Syrup prices fluctuate wildly depending on spring temperatures. You will see rising prices in decades to come. Sap flow requires freezing nights and warming days above freezing. 40 gallons of sap are required to make 1 gallon of maple syrup. Greetings from Vermont
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Shelley Bancroft
You Americans. always butchering the French accent, lol This dessert is the bomb. especially when you're feeling a major sugar craving coming on. I often make this in individual ramekin dishes, with seasonal fruit on top, (peaches are amazing with this, for dinner guests and, seriously, I can only eat half of one at a sitting; for me, it's quite rich. The other half is just as yummy straight out of the fridge after waking up from a dream about eating the first half, lol
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You Americans. always butchering the French accent, lol This dessert is the bomb. especially when you're feeling a major sugar craving coming on. I often make this in individual ramekin dishes, with seasonal fruit on top, (peaches are amazing with this, for dinner guests and, seriously, I can only eat half of one at a sitting; for me, it's quite rich. The other half is just as yummy straight out of the fridge after waking up from a dream about eating the first half, lol
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rockoperajon
I made this recipe for Easter and wound up using about 70% of the cream and syrup. It came out all right, but a bit dry and underwhelming at the bottom. Tried this recipe again tonight and used all the maple/cream. What a difference This time it was absolutely divine, one of the best desserts Ive ever had. For those of you who think the recipe calls for too much syrup, trust me, it definitely needs every last drop. Let it swim in that syrup
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I made this recipe for Easter and wound up using about 70% of the cream and syrup. It came out all right, but a bit dry and underwhelming at the bottom. Tried this recipe again tonight and used all the maple/cream. What a difference This time it was absolutely divine, one of the best desserts Ive ever had. For those of you who think the recipe calls for too much syrup, trust me, it definitely needs every last drop. Let it swim in that syrup
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Sebastien Plante
My grandmother was a lumber camp cook in a French Canadian log driver town on the Ottawa river - the kind of person who helped to develop this recipe in the first place. She would have found this version unfathomably fancy. It feels weird to see chef-y versions of rustic rural French Canadian cooking. Still. I do appreciate seeing my family's culture outside the French world.
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My grandmother was a lumber camp cook in a French Canadian log driver town on the Ottawa river - the kind of person who helped to develop this recipe in the first place. She would have found this version unfathomably fancy. It feels weird to see chef-y versions of rustic rural French Canadian cooking. Still. I do appreciate seeing my family's culture outside the French world.
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Bridget o'Somewhere
Hardly poor anybodys pudding these days with all that real, full bodied maple syrup And rich cream is still a luxury to me but not prohibitively expensive. And what about Hasty Pudding aka Indian Pudding? I once made the latter, got the texture and spice combo just right. Was so good. Those New Englanders were rugged people, handed so many yummy things down to us.
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Hardly poor anybodys pudding these days with all that real, full bodied maple syrup And rich cream is still a luxury to me but not prohibitively expensive. And what about Hasty Pudding aka Indian Pudding? I once made the latter, got the texture and spice combo just right. Was so good. Those New Englanders were rugged people, handed so many yummy things down to us.
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Bridget o'Somewhere
I love the way that batter cooks up, think it might be better in your peach cobbler - well I might give it a try only taking care to slowly add fruit syrup rather cream to the syrup. Id better stick to the maple syrup. Doesnt the syrup-cream mixture in the bottom of the dish come out thicker if youd used a bigger baking dish? Alls well that ends well.
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I love the way that batter cooks up, think it might be better in your peach cobbler - well I might give it a try only taking care to slowly add fruit syrup rather cream to the syrup. Id better stick to the maple syrup. Doesnt the syrup-cream mixture in the bottom of the dish come out thicker if youd used a bigger baking dish? Alls well that ends well.
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C Finch
For those of you who comment on maple syrup and cream being expensive ingredients during the depression, obviously you didn't watch till the end or close to it; at 7: 12 he gives an explanation. At least do yourself and others the courtesy of watching the video- before you start writing criticizing comments.
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For those of you who comment on maple syrup and cream being expensive ingredients during the depression, obviously you didn't watch till the end or close to it; at 7: 12 he gives an explanation. At least do yourself and others the courtesy of watching the video- before you start writing criticizing comments.
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Joan Laing
If you grew up in Northern Ontario and Quebec, poor man's dessert was a slice of homemade white bread placed in a bowl, sprinkled generously with brown sugar and topped with hot milk. That's it. The sugar rush is incredible and satisfying and kids love it. :)
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If you grew up in Northern Ontario and Quebec, poor man's dessert was a slice of homemade white bread placed in a bowl, sprinkled generously with brown sugar and topped with hot milk. That's it. The sugar rush is incredible and satisfying and kids love it. :)
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Rachel Tremblay
As a French Canadian I can say the recipe is on point. For a less expensive pouding au chomeur substitute maple sirop with brown sugar and it will still taste sublime. This dish is best served with cream as it makes it less sweet.
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As a French Canadian I can say the recipe is on point. For a less expensive pouding au chomeur substitute maple sirop with brown sugar and it will still taste sublime. This dish is best served with cream as it makes it less sweet.
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