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Pouding chômeur (unemployed man's ''pudding'') is a dessert that was created during the early years of the Great Depression in
Pouding chômeur (unemployed man's ''pudding'') is a dessert that was created during the early years of the Great Depression in Quebec
Quebec ( ; )According to the Government of Canada, Canadian government, ''Québec'' (with the acute accent) is the official name in Canadian French and ''Quebec'' (without the accent) is the province's official name in Canadian English is ...
, Canada
Canada is a country in North America. Its ten provinces and three territories extend from the Atlantic Ocean to the Pacific Ocean and northward into the Arctic Ocean, covering over , making it the world's second-largest country by tota ...
.
Today, it is casually served as a regional dessert, perhaps being a bit more popular during the ''saison des sucres'', when maple sap is collected and processed and is usually part of the offerings during a meal at a sugar shack
A sugar shack (french: cabane à sucre), also known as sap house, sugar house, sugar shanty or sugar cabin is a commercial establishment, primarily found in Eastern Canada and northern New England. Sugar shacks are small cabins or groups of cab ...
, but it is not specifically a maple
''Acer'' () is a genus of trees and shrubs commonly known as maples. The genus is placed in the family Sapindaceae.Stevens, P. F. (2001 onwards). Angiosperm Phylogeny Website. Version 9, June 2008 nd more or less continuously updated since ht ...
dessert.
In Australia, a similar dessert known as "self saucing pudding" (or often just called pudding) exists, although it is now more commonly sold in baking mix
A baking mix is a mixed formulation of ingredients used for the cooking of baked goods. Baking mixes may be commercially manufactured or homemade. Baking mixes that cater to particular dietary needs, such as vegan, gluten-free, or kosher baki ...
packages alongside other cakes, rather than be prepared at home.
Description
The ''pouding chômeur'' is a basiccake
Cake is a flour confection made from flour, sugar, and other ingredients, and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, ...
batter onto which a hot syrup
In cooking, a syrup (less commonly sirup; from ar, شراب; , beverage, wine and la, sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved suga ...
or caramel
Caramel ( or ) is an orange-brown confectionery product made by heating a range of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard.
The process of caramelizat ...
is poured before baking. The cake then rises through the liquid which settles at the bottom of the pan, mixing with the batter and creating a distinct layer at the bottom of the dish. The syrup or caramel can be made from brown sugar, white sugar, maple syrup or a combination of these.
During the worst of the Depression, stale bread was used in lieu of cake batter.
Linguistic variations
The dessert is also sometimes called ''pouding du chômeur'' or ''pouding au chômeur'' and is sometimes written using the formal English word ''pudding''.See also
*Cuisine of Quebec
The cuisine of Québec (also called "French Canadian cuisine" or "cuisine québécoise") is a national cuisine in the Canadian province of Québec. It is also cooked by Franco-Ontarians.
Québec's cuisine is descended from 16th-century French cu ...
References
{{DEFAULTSORT:Pouding chomeur Cuisine of Quebec Canadian desserts Cakes Puddings Working-class culture in Canada