Pouding Chomeur

     While the tourtiere at La Binerie was profoundly mediocre, the dessert was just the opposite.  Pouding chomeur is another regional Quebecois creation that came out of the time of the Great Depression.  The translation means literally, "unemployment pudding" and was developed as an inexpensive treat.

     While it is served year round, it was originally prepared during saison des sucres in the Spring when sap from the maple trees was tapped and boiled down to make maple syrup.  Basic cake batter and maple syrup are the only two ingredients.  Hot syrup is poured into the batter before baking and then in the oven the cake rises through the liquid that settles in the bottom of the pan creating a distinct and sweet lower layer.



     What's not to like about that?