Pudding Chomeur
VC Renaud interviewed by Samuel Renaud
The history behind this French Canadian dessert is very unique. It was originally made during the times of the Great Depression, with brown sugar instead of maple syrup. This meal is most traditionally known to be found at maple farms, where they host as a restaurant one season every year where they serve an entire buffet-style meal all based on maple syrup. VC first learned this recipe from his grandparents when he was around ten years old.
Step 1
gather all of your ingredients
Step 2
add the maple syrup and cream to a medium sized pot
get the mixture to a boil
once it boils pour it into a slow cooker
make sure slow cooker is turned on and is on the heating/keep warm setting
Step 3
pour the flour into a large bowl
add the baking soda
add the baking powder
add the salt
mix very well
Step 4
add a stick of butter to a bowl
microwave for around 30 seconds
add the sugar
add the vanilla extract
mix very well
Step 5
add one egg
use a electrical mixer if you have one
if you do not have one use a fork
add the second egg
Step 6
mix very well
make sure there is a consistency throughout the mixture
Step 7
add the dry mixture 1/3 at a time to the wet mixture
have your milk ready to be added to the mixture once it gets hard to mix
add all of the milk and all of the dry mixture and mix very well
Step 8
add the new mixture to the slow cooker
make sure to spread as evenly as possible
Step 9
cover the slow cooker with a towel under the lid so that the water does not fall into the recipe
make sure your slow cooker is on high
Step 10
let it cook for 2 hours
let cool for a few minutes
Step 11
use a spatula (recommended) to cut out pieces
use a spoon to add the sauce
Step 12
adding things like ice cream make it a perfect desert
Enjoy!!!
Pudding Chomeur
2 ¼ cups maple syrup
2 cups 35% cream (light cream)
2 cups flour
¾ cup milk
2 eggs
¾ cup sugar
½ cup butter
½ tps vanilla extract
¼ tps slat
1 tps baking powder
¼ tps baking soda
If you have any questions about this recipe please contact Samuel Renaud
@ srenaud.trinitypawling.org
@ 845-392-5489 (preferred)