Apple Pouding Chômeur

Name: Apple Pouding Chômeur
Prep time: 20 min
Cook time: 40 min
Total time: 70 min
Yield: 8 servings
Cuisine: Quebecois
Ingredients: 2 large apples (peeled, cored, and sliced); 1 1/2 cup all-purpose flour (spooned and levelled); 1 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter (softened); 3/4 cup sugar; 2 large eggs (room temperature); 1 tsp vanilla extract; 1/2 cup milk; 1 1/2 cup brown sugar (packed); 1 1/2 cup water; 1/4 cup unsalted butter

70 min 8 servings Medium

All Recipes

A classic Quebecois dessert combining caramel sauce with tender apples and a soft cake-like topping.

Prep

20 min

Cook

40 min

Total

70 min

Servings

Difficulty

Medium

Pouding Chômeur, or 'unemployed man's pudding', is a beloved Quebecois dessert that is both humble and indulgent. Traditionally made with a simple cake batter and a rich caramel sauce, this version incorporates apples for added texture and flavour. The origins of Pouding Chômeur date back to the Great Depression when resourceful households made the most of pantry staples to create comforting desserts. The addition of apples provides a delightful twist on the classic recipe, adding a layer of natural sweetness and a hint of tartness.

Instructions

Prepare the apples

Preheat your oven to 350°F (175°C). Arrange the sliced apples evenly in the bottom of a greased 9x13-inch baking dish.

Pro tip: Use a mix of tart and sweet apples for a more complex flavour.

Make the batter

In a bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the flour mixture, alternating with milk, starting and ending with flour. Mix until just combined.

Spread the batter

Spread the batter evenly over the apples in the baking dish.

Pro tip: Ensure the batter completely covers the apples for even cooking.

Prepare the caramel sauce

In a saucepan over medium heat, combine the brown sugar, water, and butter. Bring to a boil, stirring occasionally, until the sugar has dissolved and the mixture is smooth.

Pro tip: Use a whisk to prevent any sugar lumps from forming.

Pour the caramel sauce

Carefully pour the hot caramel sauce evenly over the batter in the baking dish.

Pro tip: Pour slowly to avoid splattering.

Bake the pudding

Bake in the preheated oven for 40 minutes, or until the top is golden brown and a toothpick inserted in the centre comes out clean.

Pro tip: Allow to cool for 10 minutes before serving to set the sauce.

💡

Tips & Tricks

Use a mix of tart and sweet apples for complex flavour.
Ensure the caramel sauce is hot before pouring over the batter for best results.
Allow the dessert to cool slightly before serving for easier slicing.

Frequently Asked Questions

What is pouding chômeur aux pommes?

Pouding chômeur aux pommes is a Quebecois dessert made with cake batter, caramel sauce, and apples.

How do you make a simple apple pudding?

To make a simple apple pudding, layer apples in a dish, cover with batter, pour caramel sauce over, and bake.

What apples are best for this dessert?

Use a mix of tart apples like Granny Smith and sweet apples like Honeycrisp for best results.

Can pouding chômeur be made ahead?

Yes, you can prepare it in advance and reheat gently before serving.

Is this a traditional recipe?

This recipe is a variation of the traditional pouding chômeur, incorporating apples for added flavour.

How is the caramel sauce made?

The caramel sauce is made by boiling brown sugar, water, and butter until smooth.

Serving Suggestions

Serve your Apple Pouding Chômeur warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for added decadence. This dessert can be made ahead and reheated gently in the oven or microwave, making it perfect for entertaining. Store any leftovers covered in the refrigerator for up to three days. The flavours will develop further, making it even more delicious the next day.

Nutrition per serving

350

Calories

Protein

12g

Fat

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