With pouding chômeur, there's actually a divide among Québec cooks as to whether the maple is layered on top and the cake is declared "done" when it floats, and others who just make a white cake a pour a maple reduction over it when it's cooled. The word "chômage" means "unemployment" - as this is a highly basic cake with cheap ingredients (maple is dirt cheap in Québec at the right time of year - and vanilla was hella expensive, which is why vanilla only sometimes appears in these recipes, and usually only on urban recipe books not rural ones). My Grandmaman was a camp cook at a Témiscaming lumber camp and fed the log drivers by the hundreds, and always used the layered method. Part of me is biased because it's my Grandmaman's recipe, but the lumber camp cooks are the ones who made or popularized many of Québec's recipes, so in a way it kind of is the standard. Cooking them separately is just an extra step, plus you're not even cooking a cake by boiling it so it's not really a poudding anymore anyway. Also; preparing them separately is just more dishes. On that note, most old-fashioned recipes in French actually say to mix the ingredients directly in the cooking pan, partly to save on dishes, and partly just in case you actually are hard on cash and don't have a separate mixing bowl (or you do, but not one to spare as it's already being used for something else). The crème fresh is an odd choice though. Vanilla ice cream is more common.
Merci Bridget for pronouncing correctly in French: Pouding Chômeur! It's really a comforting dessert during the cold Quebec winter! It was one of our prefer dessert in our house! Very easy to make and so delicious! Great job to all your team!
This brings back childhood memories. I haven’t made this for over 40 years. IMO, this recipe is an improvement of what I used to make. One difference is that we never had dark maple syrup in the grocery stores so I always used clear #1. If I do make this again, I will be sure to purchase the dark variety as we do have that in stores now, I’m sure it’s more delicious.
Trichinosis is now extremely rare with the general quality of the pork sold in markets. Also technically if you were to raise the temperature of meat really slowly and cook for a longer period of time, you will have the same effect of killing bacteria at higher temperatures.
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With pouding chômeur, there's actually a divide among Québec cooks as to whether the maple is layered on top and the cake is declared "done" when it floats, and others who just make a white cake a pour a maple reduction over it when it's cooled.
The word "chômage" means "unemployment" - as this is a highly basic cake with cheap ingredients (maple is dirt cheap in Québec at the right time of year - and vanilla was hella expensive, which is why vanilla only sometimes appears in these recipes, and usually only on urban recipe books not rural ones). My Grandmaman was a camp cook at a Témiscaming lumber camp and fed the log drivers by the hundreds, and always used the layered method. Part of me is biased because it's my Grandmaman's recipe, but the lumber camp cooks are the ones who made or popularized many of Québec's recipes, so in a way it kind of is the standard. Cooking them separately is just an extra step, plus you're not even cooking a cake by boiling it so it's not really a poudding anymore anyway.
Also; preparing them separately is just more dishes. On that note, most old-fashioned recipes in French actually say to mix the ingredients directly in the cooking pan, partly to save on dishes, and partly just in case you actually are hard on cash and don't have a separate mixing bowl (or you do, but not one to spare as it's already being used for something else).
The crème fresh is an odd choice though. Vanilla ice cream is more common.
What a wonderful addition to the discussion! Thank you!
Merci Bridget for pronouncing correctly in French: Pouding Chômeur! It's really a comforting dessert during the cold Quebec winter! It was one of our prefer dessert in our house! Very easy to make and so delicious! Great job to all your team!
I see Keith in the thumbnail, I immediately press play
me too
I make pouding chômeur in individual custard cups, which lets me serve them right out of the oven. I like them best when they’re really hot.
I love how they remain charming while getting right to the point.
This brings back childhood memories. I haven’t made this for over 40 years. IMO, this recipe is an improvement of what I used to make. One difference is that we never had dark maple syrup in the grocery stores so I always used clear #1. If I do make this again, I will be sure to purchase the dark variety as we do have that in stores now, I’m sure it’s more delicious.
Yes, a killer recipe, it is! Thank you for this delicious dish! Yummy! 😋🥰
For the pouding, I omitted all the sugar in the batter and kept the salt and still came out decadently sweet.
That is really good to know, thank you for sharing this!
We gently pour syrup over batter then bake, then serve with cream. Oh so good. I use my grandmother's recipe.
I'm wondering if using
1/2 cup of cream and 1/2cup of maple syrup it wouldn't be so sweet and less liquid
Love when Elle cooks, reminds me of home.
same, they need more of her on here!
Wish we'd see m
Thank you!
I can’t wait to make this!
I just made it and it's soooo good.
"Perfect", except for when some of that maple cream went outside of the cakepan.
Reminds me of the British favourite steamed pudding , except that is steamed and has golden syrup.
They sure love All Clad! 😊
I would love instructions to make it in individual ramekins! 400 for 20 minutes?
Will this method work with searing boneless chops or pork tenderloin?
Who does the cooking when these guys get home? Just wondering.
Great, pink pork. Trichinosis to follow…..
Temp check important
Trichinosis is now extremely rare with the general quality of the pork sold in markets. Also technically if you were to raise the temperature of meat really slowly and cook for a longer period of time, you will have the same effect of killing bacteria at higher temperatures.
My mom used to make this stuff all the time…
Yuuuummmmm!
Q: does it gel?
❤❤❤
Please add chapter markers.
Where does she come from: "You deserve the best in life" Huh
Instead of maple syrup, I substitute cheaper ingredients, like saffron. Or gold.
(Just kidding, obviously)
Maple syrup is kind of on the cheap side in Quebec especially in spring, you can make your yearly provisions of cans and have it all year round.
I hope you chewed that pork chops bone! 😊
Gurl! Elle you are looking fine!
She’s lost weight!
ATK really messed up by not putting his face on the right side of the thumbnail.
Awful forced banter but the recipes were good
I always preferred Bridget and Julia as the cooks as they were really in their element in a teaching role.
Yeah chops that thick will have to wait for another administration.
First
Pork is becoming less safe not more.