It was while preparing this recipe today that I learned the true origin of this succulent dessert. Indeed, it would seem that this typical Quebec dessert was invented during the economic crisis of 1930 when jobs were being lost at a crazy pace on the island of Montreal. The products used to make pudding chômeur were inexpensive and widespread, such as flour, butter, milk and brown sugar (cheaper than sugar at the time). The recipe is a little modified today, but the original ingredients remain the basis.

Now that the history lesson is over. To your stoves! ????

Ingredients (6 servings):

• 1 cup flour
• 1/2 teaspoon baking powder
• A pinch of salt
• 2 cups brown sugar
• 1 cup lukewarm water
• 2 teaspoons of butter
• 2 teaspoons vegetable shortening
• 3/4 cup sugar
• 1 beaten egg
• 1/3 cup of milk
• 1 teaspoon of vanilla essence.

Preparation :

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine flour, baking powder and salt. Leave aside.
3. In a small saucepan, combine brown sugar, butter and water. Boil for 8 minutes. This mixture is your syrup.
4. In a large bowl, cream the shortening, gradually adding the sugar. Then add the beaten egg.
5. Add the flour mixture to the large bowl, alternating with the milk.
6. Add the vanilla essence and beat the mixture.
7. Pour into a 9 x 5 inch cake pan or Pyrex.
8. Pour the hot syrup over the dough and put in the oven for about 40 minutes.

Good appetite ????

Thanks to Wikipedia for the history lesson and the photo.

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