Rich, sticky, sweet and gooey, it’s really like an upside-down cake, minus the fruit. Simple vanilla cake batter baked in a pool of maple syrup caramel , Pouding chômeur literally translates as “pudding of the unemployed.” First created by factory workers during the Great Depression using a handful of ingredients, it was for decades the sort of home-food fare that Québécois kept to themselves. Like Johnny Marzetti, the Cleveland area noodles-and-sauce hotdish that moms customarily put on tables, but most restaurants eschewed, this sticky maple pudding quietly endured out of the spotlight. Continue Reading…
