This traditional dessert from Québec, also called poor man’s pudding, dates back from the Great Depression in 1929. Back then, it was prepared with only 4 ingredients, flour, butter, milk and brown sugar, making it  really cheap to make. Nowadays, people will 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?

serves 8-12


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


Heat 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, prepare the cake batter. In the bowl of a stand mixer or in a big bowl with a hand mixer, beat the butter and sugar until light and fluffy, for about 3 minutes. Add the eggs one by one, mixing for at least 30 seconds between each. Add the vanilla and mix again for a few seoncs. In a second bowl, whisk the flour, baking powder and cardamom. Add half of the dry ingredients to the creamed butter and mix on low speed for a few seconds. 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, mix all the ingredients in a pan and bring to a boil over medium-high heat. 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. It is delicious served with whipped cream. 


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1 Comment

  1. Yum


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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.