Friday, July 27, 2018

Pouding Chômeur – This Unemployed Man’s Pudding Isn’t Cheap

This Pouding Chômeur, which translates to “unemployed man’s pudding,” is one of your more ironically named recipes, since the main ingredients aren’t cheap. The good news is you probably don’t want to eat this more than a few times a year anyway, so it shouldn’t break the budget.

If you use a bigger baking dish than I did, and pour over all the maple cream syrup, your cake should float over a pool of what will eventually be your sauce. If you just use a deep pie dish like me, then you’ll have to serve the extra sauce later, which may work out even better anyway.

Be sure to stop between 1/2 and 1-inch from the top of your dish, because this will soufflé up, and the molten syrup will run all over. Which reminds me, be sure to use a sheet pan underneath, as neither maple syrup nor heavy cream is recommended for the bottom of your oven.

This is the perfect dessert to pair with summer fruit, and I hear that a scoop of vanilla ice cream only improves things further. So, thanks to my French-Canadian friends who suggested this recipe to follow the Poutine, and to all of you, I hope you give this a try soon. Enjoy!

Ingredients for 8 Portions:
For the syrup:
2 cups maple syrup
2 cups heavy cream
Note: I had plenty extra, so you may be able to reduce these amounts
For the batter:
3/4 cup unsalted butter, room temp
3/4 cup granulated sugar
1/4 teaspoon vanilla
2 large eggs (use room temperature for best results)
1 teaspoon baking powder
1/2 teaspoon fine salt
1 3/4 cups all-purpose flour

- 425 F. for 30 minutes, or until a toothpick comes out clean


Unknown said...

"If you just use a deep pie dish like me...."

Chef John, you're not a deep pie dish.

Annika said...

Hi Chef John! What is the diameter of the pie-dish you used? So I can follow your advice and look for a slightly bigger one. This looks sooo good, I def. want to try and make this :-)

trachcanman said...

was watching this same recipe done in a profession kitchen, they reserved part of the sauce to pour over the finished dessert then put it under a 500° broiler for a couple of minutes to caramelize the added sauce then served. sounds like it would be good with a big scoop of vanilla ice cream on the side.

Winston said...

Chef John,

Exactly what size baking dish do you think would work best for this? Like an 8x8 pyrex? Or 8x8 whatever?

Mary W said...

No maple trees in Florida but I do have some fresh hog plum (wild plum) syrup that was suppose to be jelly. While good on waffles, it seems it would be excellent for this dessert. Can't wait to try it tonight!

Ellen said...

I suspect that you know this, but "pudding" has traditionally meant a steamed dish (the use of the word "pudding" as a creamy dessert is a more recent use in the US). With all of that liquid, the batter in this dish is steamed. That is my theory--I'm sticking with it! :-)

Unknown said...

This seems very yummy and it makes me want to try it with other flavors. Is it possible to make the syrup with other things? (I was thinking apple...)

Unknown said...

Do you think it could be done in ramekins? How would I have to adjust cooking time, temp or proportions?

Madeline said...

Chef -
Any notes on adopting this recipe into ramekins?
Wondering if that would solve the "spacing" problem -really does seem like having all of that syrup at the bottom would be something to preserve.

Steven said...

What size baking dish do you suggest?

Eileen said...

Looks so good!

steph2010mass said...

Could I make this with honey instead?

Jrs said...

Thanks Chef John for all of your wonderful recipes and taking time to teach. I’ve learned a lot!

I made a poor man’s version of this recipe. I didn’t have any maple syrup and vanilla so I used some sugarbeat syrup and brandy. Result: awesome. Very decadent! Thanks!

Ferrell said...

Hi Chef John. You said to use s bigger dish than what you used. What size dish did you use?

Steve Hiner said...

This looks so delicious and I haven't been able to get it out of my mind since I watched the video.

* my wife buys expensive, organic maple syrup
* my wife can't eat grains
* 2 out of my 3 kids at home are vegan
* the non-vegan kid doesn't like dairy

Can this recipe be reduced?

I was thinking of making 1/2 or 1/4 of the recipe since the full recipe would be a lot for me to eat before it goes bad. I was thinking I could try to make 1/4 of the recipe and cook it in a ramekin. I guess 1/4 recipe would require using half an egg so maybe I should make half. Just wondering if you think it will work ok scaled down for a single consumer or what adjustments you might suggest so I have the best chance of success on my first try.

Also, I love your YouTube channel.

Madeline said...

Just made this -
Unfortunately within 20 minutes the top of my pudding was singed, and the middle was raw. Must be a problem with my oven, or where I placed the foil?
I eventually managed to get it finished, though sadly the cake is overcooked.
I will try again with ramekins.

Cliverton said...


Lead With A Fork said...

this would be something to try with my son Saturday morning

Unknown said...

I'm going to do this in a springform pan and put pineapple rings at the bottom. I shall call Poor Man's upside down cake. Thank you Chef John looks delicious

Doug said...

We're making this tonight! Love your YouTube Channel, which makes this dish look so good we'll have to heat the oven to 425 and crank the AC.

JCinDE said...

Chef John, how about an Ambrosia Salad?

Unknown said...

This makes my mouth water - would love to make it. Unfortunately I live in South Africa - no Maple Syrup :(
Could I substitute with golden syrup? I love your program. It is utterly "delicious". Thank you so much for sharing with us!

Brenda said...

Well, doggone. Now I have to go buy heavy cream, because this just looks too good to pass up!

HookMan said...

I made thia on 7/28. Delicious!

gordo said...

Looking forward to trying this very soon as my family history is from French Canada!

Sentimental Fury said...

I don't like maple that much, but I presume you could make this with a cherry sauce ?

Dan said...

Just saw the video on YouTube today and when I looked up the ingredients, I saw I already had everything I needed and gave it a try.

Pulled it out of the oven:

I didn't get the soupy sauce at the bottom, although I didn't use all of it while I probably could have.

Taste wise, I just think of thick pancakes with maple syrup. I like it. Likely to make it again. Thanks Chef John.

Mike said...

Let me get this straight. We are going to eat pountine and THEN eat this for dessert? With ice cream????? What, are you running the tow truck company because someone is going to tow me home! :)

The Incredible Sulk said...

What dish is ideal?

Betty said...

I had a "French Canadian" dinner party last night with Poutine and Pouding Chomeur using Chef John's videos. They were both fabulous! I followed the directions exactly except I did add an anchovy to the beef gravy to amp up the Umami. I served the Pouding Chomeur with a scoop of vanilla ice cream with a drizzle of the cream/maple sauce. It was definately a yummy and very hearty meal!

baloo said...

Hello chef John, i am from Québec so i do make this desert quite a bit. I love using grated granny Smith apple in the batter the tartness of the Apple pays well with the sweetness of the syrup. You should give it a try.

Unknown said...

Hello chef Jhon, I love your recipes and I use them all the time. Thank you for sharing them, your voice is also very calm and soothing love that too. I just have one quick question, what other alternative can be used for maple syrup? I hope to get a response soon.

Unknown said...

Bonjour chef!
This pouding chomeur was a cheap dessert and in my family we sometimes used brown sugar instead of maple syrup. 2 cups brown sugar with 2 tbs flour mixed in two cups boiling water to melt the mixture my grandmère prepared this in a square pan .
I usually make it this way but I add an extra cup water and brown sugar cause we love the sauce .
BTWHave you ever tried a ragoût de pattes de cochon???
I am a big fan from way back. Thanks for all the great recepies.

Unknown said...

made it today. great dessert for all maple lovers. though i think there is too much sugar. BTW the right dish size is 35x20cm.

dwighttsharpe said...

Question for anyone that baked this successfully: What is the recommended size baking dish? Thanks.