Dessert "Shomer Pudding"
Complexity: easily
Servings: 8
Calories 438, total fat 24 G., saturated fats 14 G., proteins 4 G., carbohydrates 53 G., fiber 0 G., cholesterol 116 mg, sodium 314 mg, sugar 38 G.
Chaumeur pudding (French) Pouding chômeur Unemployed man's pudding (also known as "unemployed man's pudding") is a dessert originating from the province of Quebec in Canada. It was invented by Canadian housewives during the Great Depression as a simple and economical dessert made from pantry staples. They would prepare a sauce from brown sugar, flour, and water, spread it in the bottom of a baking pan, and top it with vanilla batter. Once the country's economy began to improve, maple syrup was added to the sauce, and today it's considered a key ingredient in the dessert. The result is a super-moist cake that's traditionally eaten warm, sauce side up. If desired, it can be topped with a dollop of whipped cream and fresh berries.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. maple syrup
- 1 cup heavy cream
- 0.5 cups of sugar
- 6 tablespoons unsalted butter at room temperature
- 1/4 cup whole milk
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup premium flour
- 1.5 tsp baking powder
- Whipped cream and fresh berries, for serving (optional)
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 375°F (190°C) and spray a 9-inch square baking dish with cooking spray.
- In a medium saucepan, combine the maple syrup, heavy cream, and 1/8 teaspoon salt over medium heat. Bring to a simmer, stirring, and cook until the sauce thickens slightly, about 1 minute, then pour into the prepared pan.
- Meanwhile, beat the butter and sugar in a large bowl with a mixer on medium-high speed, scraping down the sides of the bowl as needed, until light and fluffy, 2-3 minutes. Add the milk, vanilla extract, and eggs, then beat again on medium speed until smooth. In a medium bowl, combine the flour, baking powder, and 1/8 teaspoon of salt. Add the flour mixture to the butter mixture and beat on medium speed until no lumps remain.
- Spread the batter evenly over the maple sauce. It's okay if some of the sauce still shows through.
- Bake until the sauce is bubbling around the edges, the top of the pie is golden brown, and a toothpick inserted into the center comes out clean, 24-27 minutes. Let cool for 5 minutes, then cut into squares and serve warm, sauce side up, garnished with a dollop of whipped cream and fresh berries, if desired.
Author of the recipe - Amanda Neal – Menu Developer
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