Food Corner


by Paul Cormier, Salamanders of Kemptville

Yikes! I hate to say this, but the current Covid slump in the economy is reminiscent of the Great Depression. The dessert I am proposing today is Pudding Chômeur, whose name comes from its origins: apparently, the dessert was created by female factory workers during the Great Depression, around 1929, so, almost a hundred years ago. The dessert is made with ingredients that most families always had on hand at the time: flour, baking powder, water, brown sugar, and butter. Later on, the custom of having Pudding Chômeur was improved by replacing brown sugar with maple syrup. Now, be careful: this isn’t diet food: but it sure is tasty, either warm or cold. Either way, the pudding can be accompanied by a nice Vanilla ice cream with a bit of maple syrup thrown on for good measure.

Pudding Chômeur Ingredients:
1 cup all-purpose flour
1⁄2 cup granulated sugar
2 tablespoons melted butter
4 teaspoons baking powder
3⁄4 cup milk

1 cup packed brown sugar, traditionally or 1 cup maple syrup
1 cup cold water (reduce to a half cup if using maple syrup)
2 tablespoons of butter
1⁄4 teaspoon cornstarch

Preheat oven to 350 degrees.
For the pudding, stir together the flour, sugar, butter and baking powder in a bowl. Add milk all at once. Stir with a wooden spoon just until the mixture is combined. Spread in greased (Pam) 8-inch square glass baking dish.

For the sauce, heat together the sugar (or maple syrup), water, butter and cornstarch in a saucepan until the butter is melted and sugar dissolved.

Pour over the Chômeur batter. Bake for 30 to 45 minutes or until golden and firm to the touch.


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