The pouding chômeur from Restaurant Jellyfish

Ah, a chef paying tribute to his mother—how refreshing! “My mother used to make this recipe; it was her favorite dessert. One day, she dropped a wine decanter and some bacon into it. To everyone’s surprise, it was delicious.”

Following this discovery, Chef Mathieu Masson-Duceppe of Restaurant Jellyfish reworked his mother’s recipe to incorporate whisky and bacon (although the version presented here is non-alcoholic). This dish is one of the must-try desserts on the restaurant’s menu and is perfectly suited for maple season. Once you’ve made it yourself, you may find yourself just as enthusiastic.

This recipe is presented in collaboration with Tastet and Restaurant Jellyfish.