What is Pouding Chomeur made of?
Its name comes from its origins: it is said that pouding chômeur was created by female factory workers during the Great Depression, in 1929. The dessert is made with cheap ingredients most families always had on hand at the time: flour, baking powder, water, brown sugar, and shortening or butter.
What is Pouding Chomeur in English?
The dessert is also sometimes called pouding du chômeur or pouding au chômeur and is sometimes written using the formal English word pudding.
Where did Pouding Chomeur come from?
Quebec
Pouding chômeur is part of the traditional cuisine of Quebec and it is believed that the recipe has been passed down orally. Originally, it was made without exact measurements. This dessert was created by Georgette Falardeau, wife of Camillien Houde, mayor of Montreal, during the start of the Great Depression.
Why is it called pudding Chomeur?
This is because pouding chômeur—which translates as “unemployed person’s pudding”—is the caviar of puddings, a dessert to be savoured by those with a serious sweet tooth.
How do you make pudding Chomeur?
Pour the batter into the prepared dish. Bring the water to a boil in a saucepan; stir the brown sugar, 1/4 cup margarine, and vanilla extract into the water and return to a boil for 2 minutes. Pour the sauce over the batter. Bake in the preheated oven until the center is set, about 45 minutes.
What dessert was invented by female factory workers early during the Great Depression in Quebec?
Pouding chômeur is a dessert that was created by female factory workers during the early years of the Great Depression in Quebec, Canada.
What Canadian dessert was created during the economic crisis of 1929 and is still popular today?
Pouding Chômeur
Pouding Chômeur: Pouding Chômeur is a typical Canadian dessert with origins in French pastry baking. It was created during the economic crisis of 1929 and became popular because of its cheap ingredients and simple preparation. It is prepared using flour, milk, eggs and butter.
When was Pouding Chomeur invented?
1929
But in Quebec in 1929, when pouding chômeur was reportedly invented, the dish reflected its working-class roots. The recipe was created, so the story goes, by female factory workers who had access to only basic ingredients in their industrial neighbourhoods: butter, flour, milk, brown sugar.
Is sticky toffee pudding gluten free?
It’s gluten-free, but nobody would ever know… yep, muggles will happily eat this too, so no need to make yourself a separate dessert! The pudding itself is super soft, light and fluffy, with tons of sticky toffee sauce that soaks into it.
How do you reheat Chomeur pudding?
Reheat pudding in its baking dish covered with foil in a 250°F (125°C) oven for 30 minutes to one hour; serve warm.