Pouding Chômeur
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By Andrew Janjigian
Appears in Cook's Illustrated January/February 2020, America's Test Kitchen TV
This maple syrup cake, otherwise known as Pouding Chômeur, was born of the Great Depression—yet it is decidedly rich.
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WHY THIS RECIPE WORKS
This Quebecois dessert comprises a coarse-crumbed cake, a luscious sauce of maple syrup and cream, and a caramelized, craggy top. To ensure that the cake remained separate from the from the maple-cream sauce, we added more flour to provide ...