The Drake’s Pudding Chômeur: Recipe
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Hey there, time traveller!
This article was published 03/02/2022 (1428 days ago), so information in it may no longer be current.
Pudding chômeur is a classic Quebec dish that’s traditionally nicknamed “poor man’s” or “unemployed person’s” pudding and made with a brown sugar-butter sauce.
But an upscale version is being served at the Drake Hotel this spring.
Head chef Darren Glew, who recently took over from chef Anthony Rose, makes his pudding with a pure maple syrup sauce and serves it with walnut swirl ice cream for $7.95.
“I love the simplicity of it and the fact that it’s pancakes and maple syrup with walnut crunch ice cream,” says Glew. “It’s the familiar.”
This dish is on the maple-inspired “cocktails and bites” menu at the Sky Yard patio, which has been transformed into a sugar shack for spring.
The shack is open Friday and Saturday from 10 p.m. until May 17, but the menu is available at the Drake lounge, café and dining room daily from 6 p.m. to 11 p.m.
Pudding Chômeur
Cake:
1/2 cup (125 mL) unsalted butter, at room temperature
1/2 cup (125 mL) granulated sugar
3 cups (750 mL) all-purpose flour
2 tsp (10 mL) baking powder
2 cups (500 mL) milk (preferably homo)
Syrup:
1 cup (250 mL) each: pure maple syrup, water
1 cup (250 mL) packed light brown sugar
1/4 cup (60 mL) unsalted butter, cut into pieces
Optional topping:
Walnut or other ice cream
For cake, in mixing bowl using electric mixer on high, beat butter and sugar until smooth.
In separate bowl, sift flour and baking powder. In three additions with mixer on low speed, beat into butter mixture, alternating with milk.
Spread batter into greased 10- by 12-inch (25- by 30-cm) cake pan or 9- by 13-inch (22.5- by 32.5-cm) baking dish.
For syrup, in small saucepan, combine maple syrup, water, sugar and butter over medium heat. Cook, stirring, until mixture starts to simmer. Simmer 2 minutes. Pour over batter.
Bake in preheated 325F (160C) oven until batter puffs, syrup bubbles around edges, and toothpick inserted in centre of cake comes out clean, about 45 minutes.
Serve pudding in bowls, topping with excess sauce and ice cream, if desired. (Serve leftovers slightly warmed or at room temperature.)
Makes about 12 servings.