This old-fashioned, sweet comfort food yields a cake-like dessert surrounded by a pudding/caramel-like sauce.
A reader, Ginny, sent me an email and said a group of friends and her were recently chatting about childhood memories of food. Foods their mothers, grandmothers, relatives served that they so fondly remember.
“I do not know if it came from her childhood on a prairie farm or if it was a depression [era] recipe. I have had no luck Goggling the origin other than it seems to be a prairie dish, so I now turn to you,” Ginny wrote in her email to me.
Some culinary sources say the late Georgette Falardeau, wife of Camillien Houde, a former mayor of Montreal, created this dessert in the 1930s at the beginning of the Great Depression. Lore suggests that at that time an empathetic Falardeau wanted to bring something sweet to bolster the spirits of the poor and unemployed.
Eventually, pouding chômeur was no longer associated with poverty and versions of it were made in other parts of Canada. Whether called pouding chômeur, Montreal pudding or half hour pudding, you end up with a dish that’s basically two desserts in one — a cake with a pudding/caramel-like sauce around it.Half-Hour Pudding For added richness, if desired, you could top servings of the pudding with whipped cream or vanilla ice cream.
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