Gratinated maple pouding chômeur recipe by David Janelle, Chef at La Cuisine

The origins of pouding chômeur date back to the Great Depression of 1929, when in Quebec—as elsewhere in the industrialized world—households faced particularly difficult times and homemakers counted every penny when budgeting for their families’ food. In Quebec’s culinary landscape, pouding chômeur still holds a special place today, for many reasons—most notably because its basic version is truly easy to prepare. And who can resist the charm of a dessert that brings warmth and good cheer to the table, especially when colder days are just around the corner? The delicious recipe presented here by Chef David Janelle of  La Cuisine in Chicoutimi is a true classic of the genre.

The restaurant stands out for the strong commitment of its team to sourcing Quebec products and showcasing them on the plate. La Cuisine was, in fact, one of the very first restaurants to join the Aliments du Québec au menu and went on to win the Prix restaurateur Aliments du Québec au menu in 2019. When asked about his favorite dish, the chef answers without hesitation: “On the current menu, it’s without a doubt the beef marrow bone with Quebec lobster tail, pain gourdin, and seasonal pickled vegetables.” And where does his love for pouding chômeur come from? “It’s an old, comforting, sweet dish that warms my heart in winter.”

Thanks to Tastet and the restaurant La Cuisine, make this delicious dessert that will impress your guests during the holiday season. Wishing you a wonderful holiday season!