Comments on Gastronomy Domine: Pouding chomeur - maple syrup sponge pudding

great recipe and thanks to the commenters here sha...

2008-12-04T08:01:00.000Z

great recipe and thanks to the commenters here sharing information about maple syrup. I've eaten it since a child but have always been totally ignorant about it.

Thanks, I am from Quebec and wanted to make this f...

2008-10-28T11:27:00.000Z

Thanks, I am from Quebec and wanted to make this for a long time. Everytime we get visitors form Canada they bring us 2 or 3 cans of maple syrup and we need to get rid of a few. I am sure the origin of this desert is in sticky pudding, only a cheaper version for poor people!
There is another version of this. My uncle who is a gentleman farmer used to invite the whole family (about 60 people) and he'd fill a huge cauldron with maple syrup from his farm, and boil dough in it to make dumplings. That way you can have as much maple syrup as you like! No wonder we were a bit hyperactive.

Maple Syrup was considered a peasant's sugar (well...

2008-10-22T16:09:00.000+01:00

Maple Syrup was considered a peasant's sugar (well, to be a little more accurate; the habitant's sugar). As all farmers in Quebec owned their land, maple syrup was rather easy and cheap to acquire. Just collect the sap from some of your trees and boil it down.

The industrial revolution brought many habitants to the cities. These workers still had extensive families living in the back country who made their sugar. Maple Syrup was a lot cheaper than sugar imported from the carribeans.

... and there is no such thing as a French Quarter in Montréal.

I truly enjoy reading this blog. I check in from t...

2008-08-14T02:17:00.000+01:00

I truly enjoy reading this blog. I check in from time to time and always find something interesting. Liz, you are a good food writer; keep it up.

As a Canadian (Toronto, Ontario here) I am obliged to have maple syrup on hand. I've an embarrassment of mapley riches - two big bottles on hand - so I shall make this just as soon as the weather turns cool.

To all you folk who aren't familiar with Maple Syrup grades, here's a tip: Grade A is the most delicate tasting and actually has the least flavour for baking/cooking. If you find Grade B, snap it up as this has very strong maple flavour - just what you want in your baking. Don't be put off by how dark the colour is - it's what you're looking for. Also, Grade B is usually cheaper than Grade A, the delicate stuff which is meant for pancakes and eating straight from the bottle (not that I have EVER done that).

I'm delighted to have been able to contribute to y...

2008-08-06T14:11:00.000+01:00

I'm delighted to have been able to contribute to your upset stomach, Sue. (And very glad you liked the pudding, of course!)

I made this for the family last night, and ended u...

2008-08-06T13:49:00.000+01:00

I made this for the family last night, and ended up eating so much of it I felt really ill! I love the way the edges go all toffee like. This is a wonderful dessert which I will be making again.

This sounds really good. I am going to have to buy...

2008-07-31T11:41:00.000+01:00

This sounds really good. I am going to have to buy some expensive maple syrup!

Looks tasty:-)X M

2008-07-29T14:26:00.000+01:00

Looks tasty:-)
X M