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Chomeur's Pudding

Chomeur's Pudding


"A classic French-Canadian sweet. Along with rice pudding and gelatin, this is one of the most commonly offered desserts in diners. Contrary to the usual recipe, this one uses milk for a more cake-like texture."
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1 h 5 m servings 516 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 516 kcal
  • 26%
  • Fat:
  • 12.7 g
  • 19%
  • Carbs:
  • 98.6g
  • 32%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  2. Sift the flour and baking powder together in a small bowl. Beat the egg, sugar, and 1/4 cup margarine together in a large bowl. Add the flour mixture alternately with the milk to the egg mixture, stirring just to combine. Pour the batter into the prepared dish.
  3. Bring the water to a boil in a saucepan; stir the brown sugar, 1/4 cup margarine, and vanilla extract into the water and return to a boil for 2 minutes. Pour the sauce over the batter.
  4. Bake in the preheated oven until the center is set, about 45 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 26
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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!

I really enjoyed this recipe. As a Quebecer I must say it was authentic. Simple, tasty, quick and it reminds me of home

AWESOME recipe!! Only downfall is that it doesnt taste nearly as yummy the next day. I changed mine a little. Like any cake recipe, I creamed the butter and sugar first and then added the egg. I...

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 chom...

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 decr...

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 act...

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.

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!

Délicieux !!!! Serve with vanilla ice cream.

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