Pudding Chomeur

PXL_20201204_234935779 (1).mp4

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 It was originally made during the times of the Great Depression, with brown sugar instead of maple syrup.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)