That’s right, remember about my theoretical knowledge of ‘unemployed pudding?’ It mainly stemmed from a fascination with the overall concept. Well, you’ll be happy to know that I finally tried it this past weekend in Montreal. And it was as delicious, gooey, melty and sugary sweet (but somehow not too much so) as advertised. It does not necessarily photograph well so, apologies.
Pudding chômeur is literally translated as unemployed or poor man’s pudding and first became popular during the Great Depression. This pudding (or pouding) is essentially a sponge-y treacle pudding, bubbling with caramel or maple syrup. It was – and is – popular in Quebec and among French Canadians as a whole.
Recipe in my earlier post here. This may be the best way to stay warm this winter.
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