“POUDING CHÔMEUR” ORANGE + CARDAMOM
This traditional dessert from Québec, also called poor man’s pudding, got its name from the Great Depression is 1929. Back then, it was prepared with only 4 ingredients, flour, butter, milk and brown sugar, so it was really cheap to make. Nowadays, we sometimes add eggs, maple syrup, cream and much more. I tried to give this recipe a fancy twist without too much effort by adding cardamom and orange zest. Hopefully, it can impress your guests! What would you do to liven up this rustic, classic dessert?
POUDING CHÔMEUR (POOR MAN’S PUDDING) ORANGE + CARDAMOM
150 g (2/3 cup) unsalted butter
200 g (1 cup) granulated sugar
1/2 tsp salt
zest of 1 orange
2 large eggs
1 tbsp vanilla paste or extract
260 g (2 cups) all-purpose flour
2 tsp baking powder
1/2 tsp ground cardamom
180 ml (3/4 cup) milk
200 g (1 cup) brown sugar
120 ml (1/2 cup) water
120 ml (1/2 cup) 35% cream
240 ml (1 cup) maple syrup
60 ml (1/4 cup) unsalted butter
Preheat the oven to 350ºF. Grease a 7 x 11-inch (18 x 28 cm) baking dish that’s at least 2,5-inch (6 cm) tall.
First, we’ll prepare the cake batter. In the bowl of a stand mixer or in a big bowl with a hand mixer, cream the butter and sugar until light and fluffy, by beating the ingredients for at least 3 minutes. Add the eggs one by one, mixing for at least 30 seconds between each. Add the vanilla and mix until evenly incorporated. In a second bowl, stir the flour, baking powder and cardamom with a whisk. Add half of these dry ingredients to the creamed butter from earlier and mix on low speed for a few seconds until mostly evenly distributed. Pour the milk into the bowl and mix again for a few seconds. Finally, add the second half of the dry ingredients and continue mixing until the cake batter is uniform. Pour the batter into the prepared baking dish.
To make the sauce, over medium-high heat, mix all the ingredients in a pan and bring to a boil. Pour the boiling sauce over the unbaked batter. Place the dish on top of a baking sheet so that it can catch spills if the syrup boils over. Bake for 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool for 15 minutes and serve warm or room temperature with whipped cream.
TIPS AND TRICKS
You can replace the water in the syrup with a strong beer or half of it with maple whisky. When making whipped cream, I replace sugar with maple syrup, but anything you have is fine.
Hi! I’m Steph. Originally from Montréal, I moved to Toronto in 2015. I spend my days working at the most quaint Swedish coffee shop making cinnamon buns and adding cardamom to everything I bake. In this blog, I want to share with you recipes that remind me of home, travel stories filled with new food discoveries and the restaurants, coffee shops and bakeries I love to visit most in my new city.