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Old-Fashioned Unemployment Pudding (1920 Recipe)

This classic old recipe, dating back to early 20th-century Quebec, emerged from hard times when workers made do with simple pantry staples.
A comforting dessert known as Pouding Chômeur, it consists of a light, cake-like pudding baked with a rich maple sauce, creating a sweet, self-saucing treat that has stood the test of time.
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Prep Time 30 minutes
Cook Time 20 minutes
Course Dessert
Servings 8

Ingredients
  

For the Pudding:

  • ¼ cup butter softened
  • ½ cup granulated sugar
  • 2 tablespoons maple syrup
  • Yolks of 2 large eggs
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ cup whole milk

For the Sauce:

  • ¼ cup butter softened
  • ½ cup whole milk
  • 1 ⅓ cups packed dark brown sugar
  • ½ cup maple syrup

Instructions
 

  • Preheat & Prepare: Preheat the oven to 350°F. Lightly grease eight 5-ounce ramekins and set them on a baking sheet for easy handling.
  • Make the Batter: In a mixing bowl, beat the butter, granulated sugar, and maple syrup together until the mixture is light and fluffy. Add the egg yolks and mix well—it's okay if it looks slightly separated.
  • Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and baking soda. Gradually add this to the wet mixture, alternating with the milk, stirring just until the batter is smooth and no lumps remain.
  • Prepare the Sauce: In a saucepan over medium-high heat, combine all the sauce ingredients. Stir occasionally and bring the mixture to a gentle boil. Let it cook for about 5 minutes, reducing slightly, then remove from heat.
  • Assemble: Evenly divide the pudding batter among the prepared ramekins. Carefully pour the warm sauce over each portion, distributing it evenly.
  • Bake: Place the baking sheet with the ramekins in the oven. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
  • Serve: Let the pudding rest for a few minutes before serving warm. The sauce will have settled at the bottom, creating a rich, caramel-like layer beneath the fluffy pudding.

Notes

  • If ramekins aren’t available, a single baking dish can be used instead; just adjust the baking time as needed.
  • For an extra indulgent touch, serve with vanilla ice cream or a dollop of whipped cream.
Keyword Depression-era recipes, old pudding recipe, old recipes, old-fashioned cake pudding, Quebecois pudding recipe, traditional maple dessert, vintage maple pudding
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