Let's be honest, Pouding chômeur is a must-have dessert all year round and not just during the sugar shack season. It's a classic of comforting Quebec cuisine, everyone loves it and this dessert reminds us of traditional family meals.
Did you know that Pouding chômeur was created around the time of the stock market crash of the 1930s? It was indeed a recipe requiring few ingredients, inexpensive, but certainly delicious!
It is also a recipe that has had many versions over the years, like many recipes passed down in a traditional way, and all families have "THE" best recipe, written on a well-worn piece of paper, in calligraphy that is more or less easy to decode (it's like spaghetti sauce!).
A Safe Maple Pudding Chômeur
For our gluten-free, egg-free and dairy-free Pouding chômeur, we chose to make a maple version. In our opinion, there is nothing more Quebecois than a maple Pouding chômeur!
This will be a great finale to your Easter brunch, your sugar shack style meal or just because it's just too good!
This recipe is inspired by 3 Times a Day's Vegan Poor Man's Pudding .
Ingredients
For the sauce (syrup):
- 1 cup maple syrup
- 1 cup brown sugar
- 1 cup coconut milk
For the cake:
- 1 1/2 cups all-purpose flour mix Preserved lemon
- 1 teaspoon baking powder
- 3/4 cup of vegetable drink of your choice
- 3/4 cup sugar
- 2/3 cup coconut milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
- 1 teaspoon apple cider vinegar
Did you know?
Our maple syrup is organic and produced in the Lower St. Lawrence by Gabrielle's father-in-law! In addition, the anti-foaming agent used by our maple syrup producer is sunflower oil. It therefore does not contain traces of dairy or nuts.
Preparation
(approximately 10 minutes preparation and 40 minutes cooking)
- Preheat oven to 350°F with rack in center.
- Place all the ingredients for the sauce in a large enough saucepan (the syrup that boils, it foams!) and bring to the boil.
- Pour into a 9-inch mold, then set aside.
- In a bowl, put your flour mixture and baking powder, mix them gently, then set aside.
- In another bowl, whisk together vegetable oil, sugar and coconut milk until creamy.
- Add the vinegar and vanilla extract, then stir.
- Pour the vegetable drink, alternating with the flour mixture, into the bowl containing the oil, sugar and coconut milk mixture. Do not stir too much and form a dough.
- Using a spoon, spread the mixture gently in the mold over the syrup.
- Bake for 40 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Pouding chômeur is at its best when served fresh and still warm!
Of course, you probably won't eat it all in one sitting (although... 😜), so if you have any leftovers, you can keep it for 1-2 days on the counter and a few days in the fridge, covered with plastic wrap or reusable wrap. Just reheat it before serving!
If you do consume dairy, don't forget to serve it "à la mode", with a nice scoop of vanilla ice cream for added decadence.
For those who would like a vegan option, without dairy products and without needing to use an ice cream maker, Julie Belzile offers you an easy and quick recipe to make right here !
You can also serve it with fresh fruit or a fruit coulis, the acidity going deliciously well with this very sweet dessert!
Have you tried our recipe and want to share the result with us? Do it on our Facebook page or on Instagram ! Don't forget to tag us and use #citronconquis.
Enjoy your meal!