Rating: 4.57 stars
21 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

This dessert recipe was very popular in Quebec during the Depression and remains a favorite in many French Canadian homes to this day.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, mix together the brown sugar and water, and bring to a boil. Reduce heat to low, and stir in 1 tablespoon of butter and 1/2 teaspoon of vanilla. Cover while preparing the batter.

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  • In a medium bowl, stir together the flour, white sugar, baking powder and salt. Cut in 1/3 cup of butter by pinching between your fingers, or using a fork until the mixture has lumps no larger than crumbs. Make a well in the center, and pour in the milk and 1 teaspoon of vanilla all at once. Stir just until all of the dry mixture is absorbed.

  • Return the sugar mixture to a full boil, and drop large spoonfuls of the batter into the syrup. Cover and simmer over medium heat, without removing the lid, for 15 minutes, or until a toothpick inserted into the largest dumpling comes out clean.

Nutrition Facts

686 calories; protein 5.5g; carbohydrates 139.3g; fat 13.2g; cholesterol 34.6mg; sodium 366.4mg. Full Nutrition
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Reviews (18)

Most helpful positive review

Rating: 5 stars
01/13/2007
I live in Montréal and married a French Canadian so I can vouch for the fact that this is not a recipe for pouding (not a typo) chomeur. The word "dumpling" gives it away because pouding chomeur is a cake. My mother-in-law immediately identified this recipe as "Grandpère dans le sirop". Read More
(28)

Most helpful critical review

Rating: 3 stars
05/15/2012
Not good. Maybe because of the butter added to the syrup. Will not make again Read More
21 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/12/2007
I live in Montréal and married a French Canadian so I can vouch for the fact that this is not a recipe for pouding (not a typo) chomeur. The word "dumpling" gives it away because pouding chomeur is a cake. My mother-in-law immediately identified this recipe as "Grandpère dans le sirop". Read More
(28)
Rating: 5 stars
09/28/2005
Great recipe. I wanted to make something other than a usual dessert and this was perfect. Incredibly easy to make and great tasting. Next time I will cut the baking powder in half though. I could taste the baking powder too much. Other than that my husband and I loved this dessert. Tonight I reheated the leftovers in the microwave for 1 1/2 minutes and had it for dessert with vanilla ice cream on the side. I also sprinkled a little sugar over the Pudding Chomeur. My husband and I thought it was delicous. It's been about three days since I initially made this recipe and the leftover Pudding Chomeur was still great reheated! I will definetly make this again. Read More
(16)
Rating: 5 stars
03/25/2006
My grandmother use to make this when I was a kid. This recipe brough back those childhood memories. You can also serve this with some vanilla ice cream on top. Read More
(9)
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Rating: 5 stars
11/06/2007
We have updated the title of this recipe to reflect the true recipe. We apologize to the Canadians who were expecting cake. Read More
(8)
Rating: 5 stars
04/30/2007
Very easy very rich and I halved the recipe and still came out with more than enough for 4 people. This is kind of like a dumpling version of creme brule. Read More
(4)
Rating: 4 stars
03/17/2009
Lovely. I cut the sugar with a little dark rum. I know that rum takes away from the cultural purity of the whole thing but it was really good. Especially with a little milk poured over in the end. Read More
(4)
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Rating: 5 stars
05/15/2007
delicious. never heard of it before but wanted something quick to fulfill my sweet tooth. caramel goodness. Read More
(3)
Rating: 4 stars
12/26/2009
not so bad. It did come out way too doughy and white on top which was not appealing at all. I put it in the oven uncovered for a few minutes and it made all the difference! Nice and golden it stuck hard to the pan though. They did enjoy it after I broiled it so I would suggest broiling the top b4 serving. Read More
(2)
Rating: 5 stars
08/06/2009
This is so very good and will make it again. Love how the dumplings become like a cake layer and sauce is underneath. I used self rising flour since I forgot to replenish the all purpose and it came out great. We added half a scoop of vanilla bean ice cream and it was perfect! Thanks for sharing. Read More
(2)
Rating: 3 stars
05/15/2012
Not good. Maybe because of the butter added to the syrup. Will not make again Read More