This blueberry version of Pouding Chômeur is sure to brighten up a gloomy day!
A pudding cake is a simple recipe and only requires staple and affordable ingredients. The traditional Québéc dessert “Pouding Chômeur” (unemployed pudding) wears its name for that reason. There are many variants, like my Berry Picker Pudding Cake. This one is a bit lighter (with milk instead of cream) and cheaper (with brown sugar instead of maple syrup). You’ll only need blueberries as fruit, fresh or frozen, meaning you can make it any time of the year with berries of your harvest or from the market. Some like adding ice cream or yogurt, but it is delectable without it. This elegantly crafted version can bring brightness and joy to seasonal blues instantly!
Summer blues • Photography © Bottle and Brush Studio 2021-23
RECIPE
INGREDIENTS:
Sauce:
1/3 cup of water
½ cup of brown sugar
250 g of blueberries (fresh or frozen)
1 tbsp lemon juice
50g of butter (melted)
Pudding:
1 cup of plain flour
2 tsp of baking powder
2/3 cup of sugar
½ cup full cream milk
1 egg
PREPARATION:
Preheat the oven to 180C (350F).
Put the berries into an oven-safe glass dish (square or round at least 20 cm in diameter and 5-10 cm deep).
Pour the water, lemon juice and butter over the berries and sprinkle with brown sugar.
In a bowl, beat the egg with sugar and milk.
Add the flour and baking powder to the egg mixture and stir well until smooth.
Spread the pudding dough mixture over the berry sauce.
Bake in the oven for 1 hour until golden (if a toothpick or skewer inserted in the middle comes out clean, it is cooked).
Let cool before serving.
Follow @bottleandbrushstudio for updates on my cookbook in progress!
