Pudding Chômeur

Categories:

Puddings, Mousses & Custards
Desserts
Fall
Winter
Thanksgiving
Christmas
Dark Brown Sugar
Granulated Sugar

From a time when simplicity was a necessity in most households, and no one worried about what their desserts would look like on social media, comes this classic treat. A traditional comfort food in Quebec, we are thrilled to share this almost untouched family recipe with the whole country.

Prep Time
15 minutes
Cook Time
32 à 37 minutes
pudding chomeur in a dish with a scoop missing, the dish is sitting on a blue checkered napkin
Ingredients
Servings
12 to 15 servings
  • 2 cups (434 g) Redpath® Dark Brown Sugar, packed
  • 2 cups (500 ml) water
  • ¼ cup + 2 tbsp (85 g) cold butter, divided
  • 2 tbsp (30 ml) pure vanilla extract, divided
  • 4 cups (500 g) all-purpose flour
  • ¾ cup (150 g) Redpath® Granulated Sugar
  • 2 tbsp (30 g) baking powder
  • 1 tsp (6 g) salt
  • 2 cups (500 ml) milk
Instructions

Step 1

Preheat oven to 375°F (190°C). Lightly grease a 3-quart (12 cup / 3 litre) baking dish.

Step 2

In a saucepan over medium heat, add in the Redpath® Dark Brown Sugar and water. Stir and bring mixture to a boil. Boil for about 7 minutes. Turn off heat and stir in two tablespoons (28 g) of butter and 1 tablespoon (15 ml) vanilla extract.

Step 3

In a bowl whisk together the flour, the Redpath® Granulated Sugar, baking powder, and salt until well combined.

Step 4

Using a box grater, grate the cold butter into the flour mixture. With a fork or hands, work the grated butter into the dry ingredients until mixture resembles coarse sand.

Step 5

Make a well and pour milk and remaining vanilla extract (1 tablespoon / 15 ml) into the dry ingredients. With a rubber spatula, fold until just combined; do not overmix.

Step 6

Transfer the batter into the prepared baking dish and spread evenly. Carefully pour the hot dark brown sugar syrup over the batter.

Step 7

Place into the preheated oven and bake for 25 to 30 minutes, or until deep golden in colour. Serve with whipped cream.

Chomeur_portrait
Chef's Tip

*If you want more sauce, add an additional 1 cup (217 g) of Redpath® Dark Brown Sugar and 1 cup (250 ml) of water when making the syrup. You only need to pour ¾ of the sugar syrup onto the batter. Bring the remaining syrup to a boil. Boil for 5 minutes or until the syrup thickens and resembles maple syrup.

*Place the amount of butter needed to grate into the freezer. Frozen butter is easier to grate and the cold butter ensures a flakier topping.

Puddings, Mousse & Custards