Shelf5

(Mostly) vegan cooking since 2019

Authentic pouding chômeur—but vegan!

Pouding chômeur is a traditional Québécois dessert. It’s basically a simple white cake cooked in a gooey, rich syrup. It literally means unemployed person’s pudding and is meant to be an inexpensive comfort food. This is a no-compromise vegan version version, elevated with maple syrup and coconut cream. It’s rich and a perfect mid-winter pick-me-up. Made in individual ramekins, this pouding chômeur is an elegant dinner party dessert that can be prepared in advance and baked just before serving, still warm from the oven.

Makes 6 individual servings.

INGREDIENTS

  • 2 Tbsp Bob’s Red Mill Egg Replacer
  • 1 3/4 cup unbleached all-purpose flour
  • 1 tsp baking powder
  • 6 oz vegan butter, margarine or vegetable shortening, at room temperature
  • 1 cup granulated sugar
  • 1 cup maple syrup
  • 1 cup coconut cream
  • kosher salt

DIRECTIONS

  1. Mix egg replacer with 4 Tbsp water until completely smooth and let thicken while completing next steps.
  2. Sift together flour and baking powder.
  3. In a stand mixer, beat the vegan butter/margarine/shortening and sugar until smooth.
  4. Add thickened egg replacer and beat until completely incorporated.
  5. Gently stir in flour mixture until completely incorporated.
  6. Cover or transfer to airtight container and refrigerate for at least 24 hours.
  7. Preheat oven to 450ºF.
  8. Meanwhile, in a small saucepan over medium-high heat, bring maple syrup and coconut cream to a boil with a pinch of salt.
  9. With a large spoon or ice cream scoop, spoon chilled batter evenly between oven-safe 6 ramekins. Add enough maple cream mixture to each ramekin to fill halfway, about 3/4 cup.
  10. Place ramekins on a baking sheet until cake is golden brown and a cake tester comes out clean, about 20-25 minutes.
  11. Let cool 5 minutes, and serve warm.

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