Chomeur's Pudding Recipe - Allrecipes.com
Chomeur's Pudding Recipe
  • READY IN ABOUT hrs

Chomeur's Pudding

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 9x13-inch pan Change Servings
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  • PREP

    15 mins
  • COOK

    50 mins
  • READY IN

    1 hr 5 mins

Directions

  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.
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Reviews More Reviews

Aug 09, 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!

 
Sep 28, 2009

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

 
Jun 15, 2009

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 then added 2 tsp vanilla extract. I also added 3 tsp ground cinnamon to the flour mixture which gave it great flavor. I decreased the brown sugar to 1 3/4 and still found the sauce a bit sweet. I added extra vanilla to the brown sugar sauce too. I might try adding apples next time. Over all, great recipe but must finish entire thing :)

 
Dec 16, 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!

 
Mar 01, 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.

 
Jul 21, 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!

 
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.

 
Jun 07, 2010

Délicieux !!!! Serve with vanilla ice cream.

 

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Nutrition

  • Calories
  • 516 kcal
  • 26%
  • Carbohydrates
  • 98.6 g
  • 32%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 12.7 g
  • 19%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 231 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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