I loved this video! As a Québécois I can tell you this is an all-star dessert that is a must at any family gathering! Don't forget to heat it a bit before eating, pour some maple syrup on top and eat it with vanilla ice cream! Cheers for sharing our culture with the world! Have a good one!
I can picture James building a water wheel powered turbine and using it to power a steampunk-esque mixture just to prove a point, and then sharing some of his steampunk powered pudding with Glen.
Real legit Pouding Chômeur! Here's another idea for you that I think is gonna be right up your alley: Grands-Pères (litteraly "Grand-fathers"). Grands-pères is, in my opinion, the ultimate Cabane à sucre (sugar shack) treat. It's basically a dough that you prepare and spoon in boiling maple syrup in a dutch oven, just like you'd do with dumplings. Once spooned in, you cover the dutch oven and let the balls of dough cook in the hot maple syrup for approximately 15 minutes. I saw that the sauce'n'cake is a favorite of you guys, I think this is the epitome of sauce'n'cake! Thank you for these amazing videos you continue to share with us all!Cheers!
My Grand mother and Great Grand mother made the pudding chômeur with a brown sugar syrup and they were from the maple syrup region of Quebec. When they did use maple syrup they'd do "des Grands Pères" which is basically maple syrup dumplings. And I do have that recipe.
I read the name of this in a novel about Québec & was curious since it's food. So I searched online & found this video. Thanks for the clear instructions & for the recipe in the description. 🙂 This is similar to something my Mennonite family out in Steinbach, MB & area have made, but not with maple syrup. With caramel made from brown sugar. Hello from BC to fellow Canadians. 🇨🇦🙂
I loved this video. As a quebecois, I can confirm that the "real" version is water and brown sugar. Maple Syrup was probably way too expensive during the great depression, when this "warming" cake was brought to life. The "Faubourg a m'lasse" (or the "molasses' neighbourood") would probably be an area that have adopted this "rich" cake first... I like the bourbon comment... so know I know what to do during the holidays, working from home :-)
1:10 I love that you mentioned Townsends! You, Townsends, and Food Wishes are (in no particular order) my 3 favorite cooking shows of all time! The next 2 favorite are You Suck At Cooking and Cooking with Boris, they're both entertaining and somewhat infromative but they post to sporadically and pick random topics so they dont make the top 3.
This looks delicious and I LOVE that you referenced the Townsend’s. Their shop is about 24 miles from my home and I knew it was there but never knew until I started watching their TH-cam channel that they were the same place. I love to cook and I love history and genealogy and am always fascinated by how people lived and ate and survived on very simple, humble and scarce ingredients. It says something about the human spirit no matter where you’re from. Great videos! Keep them coming!
My parents lived in Montreal for a few years when they were newlyweds (I was born there, but they moved back to California when I was less then a year old.) Maybe I should try making it for my mom and see if she recognizes it.
It's a Québécois dish, if they were iust here for a couple years they don't know what it is. Montreal is a micro culture within Québec and a lot of folks don't even get out of the city... ever (sad)
Cake looks amazing - simple but delicious! I so want that bottle of maple syrup, going from the Muskoka's where everyone makes maple syrup to northern Alberta where it doesn't grow/get produced is hard at times. Thanks for the video and recipe!
Wow so few goes into the rabbit hole of traditional Québec cuisine, very nice to see. Ill be sure to try your pouding and compare it to mine, maybe a new recipes will be born 😂😂 nice try on the french word, you both are so refreshing to see. Keep on the good work. You are now my favorite cooking channel.
Acadian and Québécois background, we did/do the water and brown sugar version. Now a days it's the cost effective way to go as well. On the east coast of Canada from my Acadian background this is also really very close and similar desert called cottage pudding, which is pretty much the same thing but it is not a "self saucing" pudding. For cottage pudding you bake the cake and you make the brown sugar sauce separate and pour over. Pouding-Chômeur has a slightly more custard-y texture because of the "hot sauce" going through it while it cooks but they are basically the same thing. If you have never made cottage pudding you may want to give that a try and compare to the Pouding-Chômeur.
Damn! No such thing as maple trees here in France so no "real" maple syrup here, only those store bought bottles in the store (from Canada, of course). Thanks for letting us live (and eat) vicariously with you and your lovely wife.
Kids today don't know what they're missing. I graduated in 1970 in TN. Our cafeteria was very similar to some of the cafeteria style restaurants today only not as many choices. We would go through the line & they made us a plate based on our choices. We could choose maybe meatloaf or fish. Or it might be chili or spaghetti. Plus we had 2 or 3 vegetables & a dessert. We could only choose milk or water - no sugary/caffeine drinks. We could buy ice cream for an extra quarter.☺ My youngest son graduated in 2003 & once I saw the awful things they offered at his school, I always made his lunches.
This is an old video but I'd love to see a video about the process of researching this recipe. That sounds really intriguing, many recipes of similar ages kind of butting heads. You gave us a in a nutshell of them but a full video, I'd certainly appreciate that. It's probably too far since this video, though.
Oh, a HUGE YES,YES, YES to that idea!!!!! Invite him up here to Canada at any historical sight, dress in period costume and do a mini series. What a winner that would be!!!
We need a collaboration between any of these 3: Chef John of Food Wishes, James Townsend of Townsends, or Glen from Glen & Friends. Bonus points if we can get Boris from Cooking with Boris or the guy from You Suck At Cooking.
This looks fantastic! Wish I could buy maple syrup in huge bottles like that! 😆 In some way this pudding/cake reminds me of Danish 'drømmekage', which means "Dream Cake". Not in the way that it's made, as there's coconut on top of drømmekage. But it looks like it might taste similar because of the cake + caramelization that is going on. I'm going to have to try this. 😋
where i live he used like $20 worth of maple syrup if you buy cheap-to-mid-range maple syrup or $5 if you use generic "pancake syrup" that's nothing but high fructose corn syrup and used motor oil.
My mother-in-law's version is with brown sugar, hot water, butter and coconut (in the vatter). My son, in Edmonton, has asked me to make it when we visit during the Christmas holidays.
I had been making this cake with a brown sugar and water sauce for years before finally trying it with maple syrup. I was expecting the maple version to be amazing and worth the extra expense but honestly, it didn't taste all that different. I do advise using half cream half water if you're going to use brown sugar though. That way the sauce ends up having more of a sucre à la crème taste.
That desert is best warm, with tons of sauce and vanilla ice cream. My mom usually made it with brown sugar and water because maple sirup is not cheap... You should try making "grands-pères dans le sirop" next! :)
Great video as always. Dark maple syrup can also be made from red maple as opposed to sugar maple. It makes a darker tastier (much better IMHO) syrup with a hint of bitterness. Pouding chômeur is my favorite desert...cake in maple syrup can cream...what’s not to like!
yeah you can use a loaf of stale bread instead of the flour mix.. it's a good way to dispose of some bread you have laying around for too long, or maybe even if you have a loaf in the freezer that was there for too long and want to change out.. You tear up the slices of bread, soak them in milk/egg mix to soften them up
It is an acquired old school taste, but I am going to try Blackstrap molasses, which is the last pass of light molasses preparation. My deep Texas Mamaw of French decent made cookies with it or poured it directly on unsweetened fried cornbread or cornpone. Thanks for the idea.
I just saw this made on Americas Test Kitchen TV. It had 2 eggs in it and didn't use an electric mixer! Apparently made during the great depression. I think I'd prefer to use the eggs but will try both recipes! You can't go wrong with Canadian maple syrup!! I wonder how it would be with very thin, sliced apples on the bottom!!??💓
My family makes a version of this that we call Surprise Pudding. My grandmother adapted the cake recipe to work with Bisquick and the sauce is made with brown sugar, water, and spices
It's always facinating how others outside our cultural circle sees us.. ( From Montreal ) and how our cultural histories differs from one place to the next with not that much distance. 300-500km .
Haha, maple syrup is so expensive around here, that this definitely would not be for the po' folks. How I would dream of having that bottle you have. It truly looks like a great dessert to make. Thank you!
I loved to 1.5 x the syrup and leave the cake as is, yes with brown sugar, so the ratio of syrup to cake would go better with some ice cream. Same with the "brownie pudding" version that I had as a kid-- from Alberta originally. Now in the Western US.
Made this last week with whole milk and golden syrup with an addition of four egg yolks instead, it was very nice. I think i'll brandy to the syrup/custard next time for a Advocaat flavour. Thank you.
Being from Northern NB, my grand mother made it with brown sugar ( maple syrup was not a common staple). Grand mother made it all year round, even for reveillon and new years eve
Our family version has no cream, just syrup and butter in the sauce. Sometimes coconut in with the cake and always served piping hot. Yes its a good wsy to use up the lower-grade syrup.
The Quebec maple syrup thing isn't just because of the prevalence of sugar maple trees, it also had to do with land ownership rules in New France, which brought about long, skinny farms stretching from a river - and considering a river is the bottom of a valley, the further away you get, the higher, hillier, and rockier the terrain gets. Much of the land was not really arable for farming - but farmers had to find a way to earn an income from it. Much of the pulp/paper industry in Quebec traditionally relied on negotiating with individual farmers to take an annual harvest, and farms would also tap maple trees and use that as a cash crop. Originally that would have meant that each farm made their own syrup, but eventually they made arrangements with bigger operations or created co-ops.
You can make the same cake batter recipe, but instead of syrup, put fruit in the bottom. My mother made it every summer, with blueberries, strawberries and rhubarb, etc. The fruits at the bottom of the buttered dish with 1 or 2 spoonful of sugar, then pour the dough on top. A fruit pudding.
Like oysters and lobster, no longer poor man's pudding with that much maple syrup! But, oh, looks good. Here from your most recent American Pudding vid made with honey, a.k.a. sauce and cake. This would probably work with flax as an egg substitute.
I've been watching your channel for a couple of months. And I'm just now seeing your older stuff. I believe you stopped using music in the background at some point. While the music is very pretty, I really like no music when people are talking. It's much less distracting. But I really enjoyed this video as I do all of your videos. I'm glad you ceased music background . Keep up the good work!
The darker syrup the better. Ontarians produce quite a decent dark late season syrup as well, Manitoulin Island syrup is rare but incredible, some from Zurich ON too... Québec, of course is blessed. It's true, it's kind of an insider thing but I share my sources :)
Malva pudding is baked and then the cream sauce is poured over the hot pudding. You must be a Saffer! Lol. We live in the UK now, but my daughter in law often makes malva pudding for Sunday family dinners.
they sell it in the PNW where i live but they charge about the same price for it as the "higher quality" amber and golden maple syrups by marketing the darker stuff as "full flavored" or "full bodied".
I would love to find that syrup. I grew up eating store bought pancake syrup and I find light maple syrup disappointingly runny and flavourless. I bet this dark syrup is much tastier. That cake looks delicious!
I wish that there was a way that I could print your recipe!!!! This is something that my Grandmother used to make, and I don’t have her recipe. This is so close….
but to be fair -it just runs out of the trees here: th-cam.com/video/72ZuRISfzBc/w-d-xo.html and would have been the only sugar affordable to farmers in rural areas at that point.
@@GlenAndFriendsCooking I saw it! I'm jealous of the plentiful maple syrup, but not of the cold. I'm in Texas, I think we only have pecans and black walnuts around these parts. I think you mentioned in that video that pecan trees could be tapped (or maybe I read it somewhere right after watching), but it's not common. I have two pecans in my yard, though, so may have to give it a try.
It's been double boiled because there is less sugar in the sap later in the season - that and there are more minerals in the sap. One of the two of us has an HBSc in Forestry - specialising in silvics.
we need this. I'd also love to seehim work with Boris from Cooking Time With Boris for no other reason than to see Glen freak out when Boris cuts up food with a bayonet and to see Glens wife freak out when she sees the ungodly mess he makes.
my father's family is from Montreal., so we use fake maple sirup (slightly caramelized half brown+ half white sugar, + water + maple extract) instead of real maple sirup.
I'd love to make this but i already know if i do my roommate will wait until nightfall, take the whole dish into his room, and eat the whole thing, getting sticky fingerprints all over the place.
It IS Pouding-Chômeur (Poor Man's Pudding) - because the poor of Rural Quebec would only have maple syrup. This is historically correct based on our collection of early Québécois cookbooks. The jug of syrup is from our own trees, and / or from our various family members who also tap trees.
It looks an awful lot like something I had as a kid, but we have no Quebec connection. I don't think I could afford a jug of maple syrup of that size. I'd love to find some of it as I always find the stuff my wife buys to be too mild flavored.
My family is from Montreal and my mother, God rest her soul, would make this also, but with regular table maple syrup. The two things I always hated about this recipe was, 1 I'm not a fan of maple syrup and 2 It always made my hands sticky, even though I never came in contact with the cake or syrup. How?
@doc6269 My husband says that’s birch syrup. He says it has that almost spicy flavor like wintergreen or pine, and it’s tasty with crepes. I’ve only had commercial root beer, so I’ve never tasted it, but I bet it would be worth a shot. 😊
You can certainly order that late harvest very dark syrup from some farms, although you'll not find it at the grocery... Heres one source of pints throu gallons. www.morsefarm.com/product/a-very-dark-strong-taste/
@@sevenandthelittlestmew there are, but not as much as wine. The biggest difference is, some farmers tap maples other than the sugar maple species. I wouldnt worry about it until youve sampled lots of sources.
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Hello from Québec! It is even better to enjoy it with a scoop of vanilla ice cream on top.
I loved this video! As a Québécois I can tell you this is an all-star dessert that is a must at any family gathering! Don't forget to heat it a bit before eating, pour some maple syrup on top and eat it with vanilla ice cream! Cheers for sharing our culture with the world! Have a good one!
Lol I like the jab at Townsend’s that’s another good cooking channel
I can picture James building a water wheel powered turbine and using it to power a steampunk-esque mixture just to prove a point, and then sharing some of his steampunk powered pudding with Glen.
Real legit Pouding Chômeur! Here's another idea for you that I think is gonna be right up your alley: Grands-Pères (litteraly "Grand-fathers"). Grands-pères is, in my opinion, the ultimate Cabane à sucre (sugar shack) treat. It's basically a dough that you prepare and spoon in boiling maple syrup in a dutch oven, just like you'd do with dumplings. Once spooned in, you cover the dutch oven and let the balls of dough cook in the hot maple syrup for approximately 15 minutes. I saw that the sauce'n'cake is a favorite of you guys, I think this is the epitome of sauce'n'cake! Thank you for these amazing videos you continue to share with us all!Cheers!
You eat it hot. That something people don't always get about Pouding-Chômeur, it good cold but it amazing hot.
Warm pudding chômeur with vanilla ice cream on top 👌👌👌
@@notahotshot Lmao .. I didn't even notice, my mind filled them in as I was reading it.
TheRanblingjohnny Indeed
Can you reheat in the microwave?
@@YaamFel Yes. I usually reheat it and let it cool a bit before eating it.
My Grand mother and Great Grand mother made the pudding chômeur with a brown sugar syrup and they were from the maple syrup region of Quebec. When they did use maple syrup they'd do "des Grands Pères" which is basically maple syrup dumplings. And I do have that recipe.
share that recipe!!!
That is not what I expected when I clicked in! That dessert looks fantastic. I bet it would go well in a dutch oven too!
I read the name of this in a novel about Québec & was curious since it's food. So I searched online & found this video. Thanks for the clear instructions & for the recipe in the description. 🙂
This is similar to something my Mennonite family out in Steinbach, MB & area have made, but not with maple syrup. With caramel made from brown sugar.
Hello from BC to fellow Canadians. 🇨🇦🙂
Hello back from Summerland Okanagan Valley BC
I loved this video. As a quebecois, I can confirm that the "real" version is water and brown sugar. Maple Syrup was probably way too expensive during the great depression, when this "warming" cake was brought to life. The "Faubourg a m'lasse" (or the "molasses' neighbourood") would probably be an area that have adopted this "rich" cake first...
I like the bourbon comment... so know I know what to do during the holidays, working from home :-)
1:10 I love that you mentioned Townsends! You, Townsends, and Food Wishes are (in no particular order) my 3 favorite cooking shows of all time! The next 2 favorite are You Suck At Cooking and Cooking with Boris, they're both entertaining and somewhat infromative but they post to sporadically and pick random topics so they dont make the top 3.
Good Eats #1
This looks delicious and I LOVE that you referenced the Townsend’s. Their shop is about 24 miles from my home and I knew it was there but never knew until I started watching their TH-cam channel that they were the same place. I love to cook and I love history and genealogy and am always fascinated by how people lived and ate and survived on very simple, humble and scarce ingredients. It says something about the human spirit no matter where you’re from. Great videos! Keep them coming!
My parents lived in Montreal for a few years when they were newlyweds (I was born there, but they moved back to California when I was less then a year old.) Maybe I should try making it for my mom and see if she recognizes it.
It's a Québécois dish, if they were iust here for a couple years they don't know what it is. Montreal is a micro culture within Québec and a lot of folks don't even get out of the city... ever (sad)
Cake looks amazing - simple but delicious! I so want that bottle of maple syrup, going from the Muskoka's where everyone makes maple syrup to northern Alberta where it doesn't grow/get produced is hard at times. Thanks for the video and recipe!
Wow so few goes into the rabbit hole of traditional Québec cuisine, very nice to see. Ill be sure to try your pouding and compare it to mine, maybe a new recipes will be born 😂😂 nice try on the french word, you both are so refreshing to see. Keep on the good work. You are now my favorite cooking channel.
You had me at maple!!!
Acadian and Québécois background, we did/do the water and brown sugar version. Now a days it's the cost effective way to go as well. On the east coast of Canada from my Acadian background this is also really very close and similar desert called cottage pudding, which is pretty much the same thing but it is not a "self saucing" pudding. For cottage pudding you bake the cake and you make the brown sugar sauce separate and pour over. Pouding-Chômeur has a slightly more custard-y texture because of the "hot sauce" going through it while it cooks but they are basically the same thing. If you have never made cottage pudding you may want to give that a try and compare to the Pouding-Chômeur.
Damn! No such thing as maple trees here in France so no "real" maple syrup here, only those store bought bottles in the store (from Canada, of course). Thanks for letting us live (and eat) vicariously with you and your lovely wife.
The lunch ladies in early grade school, “1970’s”, would make this cake for our dessert.
Kids today don't know what they're missing. I graduated in 1970 in TN. Our cafeteria was very similar to some of the cafeteria style restaurants today only not as many choices. We would go through the line & they made us a plate based on our choices. We could choose maybe meatloaf or fish. Or it might be chili or spaghetti. Plus we had 2 or 3 vegetables & a dessert. We could only choose milk or water - no sugary/caffeine drinks. We could buy ice cream for an extra quarter.☺ My youngest son graduated in 2003 & once I saw the awful things they offered at his school, I always made his lunches.
This is an old video but I'd love to see a video about the process of researching this recipe. That sounds really intriguing, many recipes of similar ages kind of butting heads. You gave us a in a nutshell of them but a full video, I'd certainly appreciate that. It's probably too far since this video, though.
Speaking of the Townsend's is love to see you do a video with him from 18th century Canada.
That would be great!
Oh, a HUGE YES,YES, YES to that idea!!!!! Invite him up here to Canada at any historical sight, dress in period costume and do a mini series. What a winner that would be!!!
This needs to happen!
YES I watch that show and have facsimile cookbooks from that time period. You must dress the part also and tape at both his place and yours.
We need a collaboration between any of these 3: Chef John of Food Wishes, James Townsend of Townsends, or Glen from Glen & Friends. Bonus points if we can get Boris from Cooking with Boris or the guy from You Suck At Cooking.
Who saw the cat at 4:52?
I did.
I never miss a cat
This looks fantastic! Wish I could buy maple syrup in huge bottles like that! 😆
In some way this pudding/cake reminds me of Danish 'drømmekage', which means "Dream Cake". Not in the way that it's made, as there's coconut on top of drømmekage. But it looks like it might taste similar because of the cake + caramelization that is going on. I'm going to have to try this. 😋
where i live he used like $20 worth of maple syrup if you buy cheap-to-mid-range maple syrup or $5 if you use generic "pancake syrup" that's nothing but high fructose corn syrup and used motor oil.
i love drømmekage! (but tastes totally different than this pouding) have you tried the danish version of an eggy-dutch baby, aeggkage?
My mother-in-law's version is with brown sugar, hot water, butter and coconut (in the vatter).
My son, in Edmonton, has asked me to make it when we visit during the Christmas holidays.
It's a bit like our treacle sponge pudding here in the U.K ... But will try this recipe as well as I love these sweet puds 😋👍
I had been making this cake with a brown sugar and water sauce for years before finally trying it with maple syrup. I was expecting the maple version to be amazing and worth the extra expense but honestly, it didn't taste all that different. I do advise using half cream half water if you're going to use brown sugar though. That way the sauce ends up having more of a sucre à la crème taste.
That desert is best warm, with tons of sauce and vanilla ice cream. My mom usually made it with brown sugar and water because maple sirup is not cheap... You should try making "grands-pères dans le sirop" next! :)
thanks a lot ,I 've never eaten it, and it looks super duper yummy , you said "cake&sauce",that is great ,
Great video as always. Dark maple syrup can also be made from red maple as opposed to sugar maple. It makes a darker tastier (much better IMHO) syrup with a hint of bitterness. Pouding chômeur is my favorite desert...cake in maple syrup can cream...what’s not to like!
Since we are not Townsends….(there is no nutmeg).
Six years later and the quips hold up.
Salud!
We call this style of dessert pudding-cake in the US. I have recipes for a chocolate, a lemon, and a plum pudding cake.
yeah you can use a loaf of stale bread instead of the flour mix..
it's a good way to dispose of some bread you have laying around for too long, or maybe even if you have a loaf in the freezer that was there for too long and want to change out..
You tear up the slices of bread, soak them in milk/egg mix to soften them up
It is an acquired old school taste, but I am going to try Blackstrap molasses, which is the last pass of light molasses preparation. My deep Texas Mamaw of French decent made cookies with it or poured it directly on unsweetened fried cornbread or cornpone. Thanks for the idea.
I just saw this made on Americas Test Kitchen TV. It had 2 eggs in it and didn't use an electric mixer! Apparently made during the great depression. I think I'd prefer to use the eggs but will try both recipes! You can't go wrong with Canadian maple syrup!!
I wonder how it would be with very thin, sliced apples on the bottom!!??💓
My family makes a version of this that we call Surprise Pudding. My grandmother adapted the cake recipe to work with Bisquick and the sauce is made with brown sugar, water, and spices
It's always facinating how others outside our cultural circle sees us.. ( From Montreal ) and how our cultural histories differs from one place to the next with not that much distance. 300-500km .
Pouding-Chômeur originates from Normandie. That may be why you are having trouble. Of course without the maple syrup.
Made this the other night and it was delicious!
Haha, maple syrup is so expensive around here, that this definitely would not be for the po' folks. How I would dream of having that bottle you have. It truly looks like a great dessert to make. Thank you!
A great sub is brown sugar for the Maple Syrup.
@@GlenAndFriendsCooking What about muscovado?
@@gabriellakadar Brown sugar, muscovado... it's essentially the same.
I loved to 1.5 x the syrup and leave the cake as is, yes with brown sugar, so the ratio of syrup to cake would go better with some ice cream. Same with the "brownie pudding" version that I had as a kid-- from Alberta originally. Now in the Western US.
good show and recipe
That syrup sounds like the "grade B" maple syrup I used to get at sugaring houses in Vermont.
Made this last week with whole milk and golden syrup with an addition of four egg yolks instead, it was very nice.
I think i'll brandy to the syrup/custard next time for a Advocaat flavour.
Thank you.
Being from Northern NB, my grand mother made it with brown sugar ( maple syrup was not a common staple). Grand mother made it all year round, even for reveillon and new years eve
Our family version has no cream, just syrup and butter in the sauce. Sometimes coconut in with the cake and always served piping hot. Yes its a good wsy to use up the lower-grade syrup.
The Quebec maple syrup thing isn't just because of the prevalence of sugar maple trees, it also had to do with land ownership rules in New France, which brought about long, skinny farms stretching from a river - and considering a river is the bottom of a valley, the further away you get, the higher, hillier, and rockier the terrain gets. Much of the land was not really arable for farming - but farmers had to find a way to earn an income from it. Much of the pulp/paper industry in Quebec traditionally relied on negotiating with individual farmers to take an annual harvest, and farms would also tap maple trees and use that as a cash crop. Originally that would have meant that each farm made their own syrup, but eventually they made arrangements with bigger operations or created co-ops.
You can make the same cake batter recipe, but instead of syrup, put fruit in the bottom. My mother made it every summer, with blueberries, strawberries and rhubarb, etc. The fruits at the bottom of the buttered dish with 1 or 2 spoonful of sugar, then pour the dough on top. A fruit pudding.
Like oysters and lobster, no longer poor man's pudding with that much maple syrup! But, oh, looks good. Here from your most recent American Pudding vid made with honey, a.k.a. sauce and cake. This would probably work with flax as an egg substitute.
I buy the dark syrup, because it tastes better. 😊 It just became available (early 2020) here in north Idaho.
Poor Man's pudding sounds better.
I've been watching your channel for a couple of months. And I'm just now seeing your older stuff. I believe you stopped using music in the background at some point. While the music is very pretty, I really like no music when people are talking. It's much less distracting. But I really enjoyed this video as I do all of your videos. I'm glad you ceased music background . Keep up the good work!
The darker syrup the better. Ontarians produce quite a decent dark late season syrup as well, Manitoulin Island syrup is rare but incredible, some from Zurich ON too... Québec, of course is blessed. It's true, it's kind of an insider thing but I share my sources :)
I might try this with apple syrup
This reminds me somewhat of a dessert called malva pudding.
Malva pudding is baked and then the cream sauce is poured over the hot pudding. You must be a Saffer! Lol. We live in the UK now, but my daughter in law often makes malva pudding for Sunday family dinners.
My family’s recipe is like a in between of pain perdu and pudding chômeur
I'd like to try a version with homemade dark invert sugar to reduce the cost.
I would have to put raisins in this !!!
O.M.G. There goes the cost of dark maple syrup...straight through the roof! LOL! Shhhhhhhhhhhh....
We have dark maple syrup here in New England.
they sell it in the PNW where i live but they charge about the same price for it as the "higher quality" amber and golden maple syrups by marketing the darker stuff as "full flavored" or "full bodied".
👍👌Nice!
If I put a whole layer of diced apples at the bottom of the dish before adding the batter and syrup mixture would the end result be good?
That would probably be very good!
CoasterNinja e
Hell yeah
I would love to find that syrup. I grew up eating store bought pancake syrup and I find light maple syrup disappointingly runny and flavourless. I bet this dark syrup is much tastier. That cake looks delicious!
I wish that there was a way that I could print your recipe!!!! This is something that my Grandmother used to make, and I don’t have her recipe. This is so close….
You just cut and paste the written recipe from the description box. Printable recipe.
I wish we had dark maple syrup in Berlin :-(
Je t'aime mes amis.
"poor mans cake" with $20 worth of maple syrup. Looks really good, though.
but to be fair -it just runs out of the trees here: th-cam.com/video/72ZuRISfzBc/w-d-xo.html
and would have been the only sugar affordable to farmers in rural areas at that point.
@@GlenAndFriendsCooking I saw it! I'm jealous of the plentiful maple syrup, but not of the cold. I'm in Texas, I think we only have pecans and black walnuts around these parts. I think you mentioned in that video that pecan trees could be tapped (or maybe I read it somewhere right after watching), but it's not common. I have two pecans in my yard, though, so may have to give it a try.
late harvest doesn't mean its dark its been doubleboiled
It's been double boiled because there is less sugar in the sap later in the season - that and there are more minerals in the sap. One of the two of us has an HBSc in Forestry - specialising in silvics.
At 4:50 something dark walks across the floor. Cat? this looks good, but cream and real maple syrup would be expensive for me.
This is the Upstairs version of Pudding Chômeur, the Downstairs original is water and brown sugar...
Would love to see a Glen & Friends and Townsends crossover. Ideally somewhere like Fort George in Niagara-on-the-Lake.
we need this. I'd also love to seehim work with Boris from Cooking Time With Boris for no other reason than to see Glen freak out when Boris cuts up food with a bayonet and to see Glens wife freak out when she sees the ungodly mess he makes.
my father's family is from Montreal., so we use fake maple sirup (slightly caramelized half brown+ half white sugar, + water + maple extract) instead of real maple sirup.
I'd love to make this but i already know if i do my roommate will wait until nightfall, take the whole dish into his room, and eat the whole thing, getting sticky fingerprints all over the place.
lol
Almost like a poor mans pudding...only with maple syrup. Where did you buy that jar of maple syrup?
It IS Pouding-Chômeur (Poor Man's Pudding) - because the poor of Rural Quebec would only have maple syrup. This is historically correct based on our collection of early Québécois cookbooks. The jug of syrup is from our own trees, and / or from our various family members who also tap trees.
Yummm
Great video! (No lemon zest!)
Oof... lemmon during the Great Depression... no.
Hm, I’m from Québec and we don’t all add cream. Maple sirop absolutely.
Cream does add a sucre à la crème dimension to the beast... But I prefer without as well.
Are you giving us a recipe that’s a variation of bread pudding?
Or orange syrup? Or ginger ale syrup?
It looks an awful lot like something I had as a kid, but we have no Quebec connection. I don't think I could afford a jug of maple syrup of that size. I'd love to find some of it as I always find the stuff my wife buys to be too mild flavored.
My family is from Montreal and my mother, God rest her soul, would make this also, but with regular table maple syrup. The two things I always hated about this recipe was, 1 I'm not a fan of maple syrup and 2 It always made my hands sticky, even though I never came in contact with the cake or syrup. How?
I wonder If I would enjoy this recipe with root beer syrup? Maybe you could try this and let me know?
@doc6269 My husband says that’s birch syrup. He says it has that almost spicy flavor like wintergreen or pine, and it’s tasty with crepes. I’ve only had commercial root beer, so I’ve never tasted it, but I bet it would be worth a shot. 😊
You should make gateau froid its, it's a recipe my grandmother grew up making in rural Quebec and it's still my favorite desert
I'll look that up!
Also, an older recipe it’s made with stale bread soaked in hot water....interesting
Oops you mentioned it later in the video lol
You can certainly order that late harvest very dark syrup from some farms, although you'll not find it at the grocery...
Heres one source of pints throu gallons.
www.morsefarm.com/product/a-very-dark-strong-taste/
@Rick Boatright Hmm.. a Vermont syrup. Are there differences in flavor based on growing zones and terroir?
@@sevenandthelittlestmew there are, but not as much as wine. The biggest difference is, some farmers tap maples other than the sugar maple species.
I wouldnt worry about it until youve sampled lots of sources.
Oh. Quarts go for $20 to $25.
Oh great! Another recipe with ingredients that are unavailable to purchase.
I much preferred the show when it had no music and slow Mo shots
stop that horrible music!!