Pouding chômeur ("unemployed man's pudding", often translated idiomatically as "poor man's pudding") is a dessert that was created during the early years of the Great Depression[1] in Quebec, Canada.
A piece of pouding chômeur
Today, it is casually served as a regional dessert, perhaps being a bit more popular during the saison des sucres, when maple sap is collected and processed and is usually part of the offerings during a meal at a sugar shack, but it is not specifically a maple dessert.
In Australia, a similar dessert known as "self saucing pudding" (or often just called pudding) exists, although it is now more commonly sold in baking mix packages alongside other cakes, rather than be prepared at home.
The pouding chômeur is a basic cake batter onto which a hot syrup or caramel is poured before baking. The cake then rises through the liquid which settles at the bottom of the pan, mixing with the batter and creating a distinct layer at the bottom of the dish. The syrup or caramel can be made from brown sugar, white sugar, maple syrup or a combination of these.
During the worst of the Depression, stale bread was used in lieu of cake batter.[citation needed]
Linguistic variationsedit
The dessert is also sometimes called pouding du chômeur or pouding au chômeur and is sometimes written using the formal English word pudding.
^Crapanzano, Aleksandra (2015-10-22). "Pouding Chômeur: Quebec's Sweet Strategy for Chasing Off a Chill". Wall Street Journal. ISSN 0099-9660. Retrieved 2020-04-21.
April 12, 2024
pouding, chômeur, 1996, canadian, film, poor, pudding, unemployed, pudding, often, translated, idiomatically, poor, pudding, dessert, that, created, during, early, years, great, depression, quebec, canada, piece, pouding, chômeurtoday, casually, served, region. For the 1996 Canadian film see Poor Man s Pudding Pouding chomeur unemployed man s pudding often translated idiomatically as poor man s pudding is a dessert that was created during the early years of the Great Depression 1 in Quebec Canada A piece of pouding chomeurToday it is casually served as a regional dessert perhaps being a bit more popular during the saison des sucres when maple sap is collected and processed and is usually part of the offerings during a meal at a sugar shack but it is not specifically a maple dessert In Australia a similar dessert known as self saucing pudding or often just called pudding exists although it is now more commonly sold in baking mix packages alongside other cakes rather than be prepared at home Contents 1 Description 2 Linguistic variations 3 See also 4 ReferencesDescription editThe pouding chomeur is a basic cake batter onto which a hot syrup or caramel is poured before baking The cake then rises through the liquid which settles at the bottom of the pan mixing with the batter and creating a distinct layer at the bottom of the dish The syrup or caramel can be made from brown sugar white sugar maple syrup or a combination of these During the worst of the Depression stale bread was used in lieu of cake batter citation needed Linguistic variations editThe dessert is also sometimes called pouding du chomeur or pouding au chomeur and is sometimes written using the formal English word pudding See also editCuisine of QuebecReferences edit Crapanzano Aleksandra 2015 10 22 Pouding Chomeur Quebec s Sweet Strategy for Chasing Off a Chill Wall Street Journal ISSN 0099 9660 Retrieved 2020 04 21 Retrieved from https en wikipedia org w index php title Pouding chomeur amp oldid 1215550659, wikipedia, wiki, book, books, library,
