Pudding Chomeur

Pudding Chomeur

  • Servings: 8-10
  • Difficulty: Easy
  • Print

When asked about a dessert reflecting my heritage, a few came to mind but this one somehow means more to me about the heritage. If you translate the name to this dessert it means pudding of the unemployed.

This dessert was created by female factory workers during the Great Depression in Quebec, Canada. Back then the dessert was made with stale bread, in modern times it is made with a cake batter.


  • 1 1/2 cups of all purpose flour
  • 1 tsp of baking powder
  • 1 egg
  • 1/4 cup margarine
  • 1 cup of milk
  • 2 cups water
  • 2 cups brown sugar
  • 1/4 cup margarine (yes again)
  • 1 tsp of vanilla extract


  1. Preheat oven to 325. Grease a 9×13 baking dish
  2. Sift flour and baking powder in a small bowl. Beat the egg, sugar and 1/4 cup of margarine together in a large bowl until smooth. Add flour mixture and milk alternatively to the egg mixture, stirring until smooth. Pour the batter into the baking dish.
  3. Bring the water to a boil in a saucepan. Stir in the brown sugar, remaining margarine and vanilla extract and bring to a boil for 2 minutes. Gently pour the sauce over the batter
  4. Bake in preheated oven for 45 minutes.

Nutrition Per Serving, 1 of 10

  • Calories 400
  • Fat 7gram
  • Carbohydrates 71 g
  • Protein 3
  • Fiber 0.4

You can serve straight, best is hot, and if you really have a sweet tooth and don’t mind the risk of sugar overload, serve with ice cream.

Have fun and make it your own.

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