Reviewed: May 19, 2013

Really easy and exactly what I was looking for.Perfect

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Reviewer:

Kim~In~Canada

Cooking Level: Expert

Living In: Charlottetown, Prince Edward Island, Canada

Reviewed: Oct. 7, 2012

This was FABulous!!! Just like the pudding I had at St. Hubert's restaurant in Quebec years ago and never forgot. We used 1/2 cup sugar and 1/2 cup maple syrup and made it with soy milk. Doubled the recipe and served about 22 people with it, getting rave reviews from the entire crowd. MAKE this, you won't be disappointed!!

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Reviewer:

Karalyn

Cooking Level: Intermediate

Reviewed: Feb. 29, 2012

Wow, this tastes amazing! I used butter instead of margarine and it turned out great. There is a lot of syrup at the bottom of the pan (it sinks during baking), so I'll probably make a bit less next time.

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2 users found this review helpful

Reviewer:

The Purple Baker

Cooking Level: Intermediate

Reviewed: Feb. 18, 2012

This was Great. I felt it was a light tasting dessert. More of cake than pudding but that could of happen because I felt the sauce was to much and I only pour half of it. I will try it with the entire amount. Supper easy to make! So glad I found this.

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Reviewer:

JMC72

Reviewed: Oct. 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.

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Reviewer:

SILVERWOLF88

Cooking Level: Intermediate

Reviewed: Sep. 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!

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3 users found this review helpful

Reviewer:

icesx

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Feb. 25, 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.

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Reviewer:

LYNNINMA

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Living In: Leicester, Massachusetts, USA

Reviewed: Dec. 15, 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!

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Reviewer:

Natalie

Cooking Level: Intermediate

Home Town: Lake Jackson, Texas, USA

Living In: Red Deer, Alberta, Canada

Reviewed: Aug. 6, 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!

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Reviewer:

RachelleBrazil

Cooking Level: Intermediate

Reviewed: Jul. 20, 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!

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5 users found this review helpful