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My review
Chomeur's Pudding
1
Burgz
"A classic French-Canadian sweet. Along with rice pudding and gelatin, this is one of the most commonly offered desserts in diners. Contrary to the usual recipe, this one uses milk for a more cake-like texture."
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Ingredients
1 h 5 m servings 516Original recipe yields 8 servings (1 9x13-inch pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- Sift the flour and baking powder together in a small bowl. Beat the egg, sugar, and 1/4 cup margarine together in a large bowl. Add the flour mixture alternately with the milk to the egg mixture, stirring just to combine. 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.
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Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 3444 Ratings
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Most helpful positive review
9/27/2009
I really enjoyed this recipe. As a Quebecer I must say it was authentic. Simple, tasty, quick and it reminds me of home
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9/27/2009
I really enjoyed this recipe. As a Quebecer I must say it was authentic. Simple, tasty, quick and it reminds me of home
8/6/2010
great version of the original, I've also made it substituting a part of the sugar sauce with maple syrup for a real sprecial treat!
6/15/2009
AWESOME recipe!! Only downfall is that it doesnt taste nearly as yummy the next day. I changed mine a little. Like any cake recipe, I creamed the butter and sugar first and then added the egg. I...
7/20/2010
Really easy and fast recipe. I used unsalted butter instead of margarine as it is healthier. Comes out really rich, but according to my brother who is the one who was really craving pudding chom...
2/25/2011
This recipe was my very first time making a French-Canadian dessert. Very nice, simple dessert. Took the advice of another and added some cinnamon and add'l vanilla to the cake batter and decr...
12/15/2010
I am so impressed with how great this dish came out considering the few simple ingredients. I did add an equal amount of maple extract since I read that the traditional version of the recipe act...
10/10/2011
Good recipe. I liked the batter, but the sauce was too sugary for me. Although, if I was to make it again I think I would add some cinnamon to the batter.
9/18/2011
Excellent! Just like we had in Quebec. I divided the batter & liquid in two and made half in my crockpot, cooked on high for 2 hours. Turned out wonderfully both ways!