Chomeur's Pudding

Name: Chomeur's Pudding
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 1 9x13-inch pan
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; 1 egg; 1 cup white sugar; ¼ cup margarine; 1 cup milk; 2 cups water; 2 cups brown sugar; ¼ cup margarine; ¼ teaspoon vanilla extract

Rating: 4.6 stars

48 Ratings
37 Reviews
17 Photos

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.

By Burgz

Gallery

Recipe Summary

prep:

15 mins

cook:

50 mins

total:

1 hr 5 mins

Servings:

Yield:

1 9x13-inch pan

Nutrition Info

Directions

Step 1

Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.

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Step 2

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.
Step 3

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.
Step 4

Bake in the preheated oven until the center is set, about 45 minutes.

Nutrition Facts

Per Serving:

516 calories; protein 4.4g 9% DV; carbohydrates 98.6g 32% DV; fat 12.7g 20% DV; cholesterol 25.7mg 9% DV; sodium 231.3mg 9% DV. Full Nutrition

Reviews (37)

Most helpful positive review

Karenrf

09/28/2009

I really enjoyed this recipe. As a Quebecer I must say it was authentic. Simple, tasty, quick and it reminds me of home Read More

Helpful

(23)

Most helpful critical review

Jennifer Veeder

03/11/2019

Was good. Read More

48 Ratings

5 star values: 33
4 star values: 12
3 star values: 2
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Karenrf

09/28/2009

I really enjoyed this recipe. As a Quebecer I must say it was authentic. Simple, tasty, quick and it reminds me of home Read More

Helpful

(23)

RachelleBrazil

08/09/2010

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! Read More

Helpful

(20)

Tricia

06/15/2009

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 then added 2 tsp vanilla extract. I also added 3 tsp ground cinnamon to the flour mixture which gave it great flavor. I decreased the brown sugar to 1 3/4 and still found the sauce a bit sweet. I added extra vanilla to the brown sugar sauce too. I might try adding apples next time. Over all great recipe but must finish entire thing:) Read More

Helpful

(19)

Mariam

07/21/2010

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 chomeur it is less rich than the one made with maple syrup he had at a restaurant. The cake part was not quite as good and gewy as the one he had at the restaurant but still very moist and syrupy on the bottom. His sweet tooth was nicely satisfied so was the sweet tooth of everyone else at the gathering! Great quick recipe thanks! Read More

Helpful

(7)

Natalie

12/16/2010

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 actually uses maple syrup! Two thumbs up, this is definitely going in my recipe book! Read More

Helpful

(7)

LYNNINMA

03/01/2011

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 decreased the amount of brown sugar in the syrup to 1 3/4 cups and it was just right. Best served warm with vanilla ice cream or whipped cream. Thanks for this recipe. Read More

Helpful

(6)

icesx

09/18/2011

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! Read More

Helpful

(5)

mimi100

06/07/2010

Délicieux!!!! Serve with vanilla ice cream. Read More

Helpful

(4)

SILVERWOLF88

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. Read More

Helpful

(4)

Jennifer Veeder

03/11/2019

Was good. Read More

More Reviews

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Nutritional Information

Chomeur's Pudding

Servings Per Recipe: 8
Calories: 516.1

% Daily Value *

protein: 9 %

carbohydrates: 32 %

exchange other carbs:

dietary fiber: 3 %

sugars:

fat: 20 %

saturated fat: 13 %

cholesterol: 9 %

vitamin a iu: 12 %

niacin equivalents: 18 %

vitamin b6: 3 %

vitamin c:

folate: 12 %

calcium: 13 %

iron: 9 %

magnesium: 6 %

potassium: 5 %

sodium: 9 %

thiamin: 21 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Chomeur's Pudding

1 of 37

All Reviews

Karenrf

09/28/2009

I really enjoyed this recipe. As a Quebecer I must say it was authentic. Simple, tasty, quick and it reminds me of home

Helpful

(23)

RachelleBrazil

08/09/2010

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!

Helpful

(20)

Tricia

06/15/2009

Helpful

(19)

Mariam

07/21/2010

Helpful

(7)

Natalie

12/16/2010

Helpful

(7)

LYNNINMA

03/01/2011

Helpful

(6)

icesx

09/18/2011

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!

Helpful

(5)

mimi100

06/07/2010

Délicieux!!!! Serve with vanilla ice cream.

Helpful

(4)

SILVERWOLF88

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.

Helpful

(4)

Jennifer Veeder