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Hello everyone! Chef Ron here, time to share another recipe with you.  In honor of Maple season, I’ve decided to make “Pouding Chomeur” otherwise known as poor mans pudding.  This is a traditional French Canadian dessert going back to the depression days.  It is meant to be made with simple ingredients you have around your house.  This version is not so “poor” because I’ve incorporated some richer ingredients. Also, I think maple syrup is a heck of a lot more expensive at the store then at your personal sugar shack, though I did find it 50% off this week! 

I hope everyone is happy and healthy.  We’ve launched a new take out menu this week that I hope everyone enjoys! The menu should change slightly from week to week to keep it interesting, we are looking forward to hearing your feedback.  Stay safe and strong everyone, we all can’t wait to get back to what we do best and get this clubhouse open.  Hopefully it’s soon!

Ron Sandink

Chef de Cuisine, Dundas Valley Golf and Curling Club

Pudding Chomeur

Sauce:

1 ¼ cup (310ml) 35% cream

¾ cup (180ml) Maple syrup

¾ cup (180ml) brown sugar

Cake:

1 ½ cup (375ml) all-purpose flour

2tsp (10ml) baking powder

¼ tsp nutmeg

¼ tsp cinnamon

Pinch of salt

¼ cup (60ml) butter, room temp

½ cup (125 ml) sugar

1 egg at room temp

1 cup (250ml) milk

1 cup/approx. 1 apple, peeled and cut into small cubes

Preparation:

Preheat oven to 350f.  Butter a square 8” baking dish.

In a small sauce pan, heat cream, maple syrup and brown sugar until the sugar is dissolved.

In a bowl, mix the flour, baking powder, nutmeg, cinnamon and salt.  In another bowl, beat the butter and sugar together until the mixture lightens.  Add the egg and beat until smooth.  Slowly alternate between adding the dry ingredients and milk into the egg/sugar/butter mixture.  Once all is incorporated add the diced apple and pour into the baking dish.  Spread with a rubber spatula.  Slowly pour the warmed sauce over the batter without mixing it in.

Cook for 50 minutes or longer until a toothpick inserted into centre of the cake comes out clean.  Let cool for 15 minutes.  Serve the warm pudding in a soup plate or bowl, then drizzle with the sauce.

Cooks tips:

It might seem like a lot of sauce to poor over the cake, but you’ll see it’s the right amount.  The sauce cooks through the cake and becomes a rich syrup on the bottom when finished.  I usually make a bit more then what the recipe calls for because it’s nice to have extra sauce to pour over top.

Also speaking of the syrup, place a tray or baking sheet under the pudding to catch any syrup that might spill out.  Nothing worse then burnt sugar on the bottom of your oven!

If you want to try and make this dessert a bit healthier, you can replace the 35% cream with 18% cream.  You can also omit the brown sugar from the sauce and replace with maple syrup.  Maple syrup is one of the heathier sweeteners, as it’s naturally derived and has a lower GI index then brown sugar.

I hope this recipe works for you and that you enjoy it!