Dominique Labelle’s Pouding Chomeur


Courtesy of Dominique Labelle:

“Pouding Chomeur” is a typical French Canadian dessert. It is VERY sweet and has almost no fat and no eggs, which is why it is called “Pudding for the Unemployed.” This recipe comes from my aunt Francine, which should be very close to the one my grandmother Labelle used to make, and made often.

Nicholas McGegan and Dominique Labelle

Nicholas McGegan and Dominique Labelle

Pudding Chomeur

1 cup of milk
2 tablespoon of soft butter
1 cup of sugar
1 1/2 cup of flour
2 teaspoon of baking powder

Syrup ( to mix in a pot):
2 cups of packed brown sugar
1 3/4 cup of boiling water ( or 1 1/2 cup of boiling water and 1/4 cup maple syrup)
2 tablespoon of butter


Mix together flour, baking powder and sugar.
Cut butter in small pieces, and add it to the dry ingredients. Add milk.
Put in an non greased pan that goes into the oven.

Bring all ingredients for the syrup to a boil, until butter has melted. Pour evenly on the batter. Bake for 30-35 minutes at 375F.

Serve warm.

Nicholas McGegan