Poudding Chomeur loosely translates into Poor man's Pudding. It originated in Quebec, when a politician's wife wanted to make dessert and developed this recipe from what she had on hand, in her pantry. The original recipe consists of a cake batter that cooks in a brown sugar syrup. As many families have made this recipe, it has morphed into many different versions. Today I will share the blueberry version. We grew up on this dessert. It was a special treat when my grand parents would come for dinner. I especially loved when my Mom would make this in the summer, using fresh berries and even rhubarb. There is just something comforting about nice warm cake with a thick syrupy mixture of berries. I also love that this recipe is so versatile and quite easy to make, since it utilises everyday pantry items. One of these never last long in this house and it makes me proud to share some of my family's heritage with my children.
Poudding Chomeur aux Bleuets
3 C fresh or frozen blueberries (if using frozen, thaw to room temp)
1 C sugar
1/3 C butter, melted
3/4 C sugar
1/2 C milk (more if needed)
11/2 C flour
2 tsp baking powder
1/2 tsp vanilla
1/4 tsp salt
In a 8x8-inch baking dish, mix blueberries with 1 C of sugar. Set aside. In a mixing bowl combine melted butter, 1 C sugar and vanilla. Add in flour, baking powder and salt. Stir in milk, until a smooth batter forms. Add more milk, if batter is too thick. Pour batter over berry mixture and smooth out as much as possible. Bake in a 350 degree oven, for 45 minutes to an hour, until a toothpick inserted into the center of the cake, comes out clean (make sure to insert the toothpick quite deep, to make sure the bottom of the cake is cooked through as well). If top begins to get too dark, cover with foil, for remainder of bake time. Serve warm, as is, or with fresh cream or vanilla ice cream.
For original recipe: replace berries and sugar with 1 1/2 C brown sugar, 2 C hot water and 2 tbs butter.
Raspberry version: replace 3 C of blueberries with 3 C raspberries.
Strawberry Rhubarb version: replace blueberries with 2 C fresh strawberries, chopped and 1 C rhubarb, chopped.