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Pouding chômeur ("unemployed man's pudding", often translated idiomatically as "poor man's pudding") is a dessert that was created during the early years of the Great Depression [1] in Quebec, Canada. It typically involves a bread pudding covered in a mixture with a syrup, usually maple syrup and cream. [2]
^ Micheline Mongrain-Dontigny, La Cuisine traditionnelle de Charlevoix, La Tuque, Éditions La Bonne recette, 1996, 177 p. (ISBN 978-2-9804058-3-9). ^ Micheline Mongrain-Dontigny, La Cuisine traditionnelle de la Mauricie. Un patrimoine culinaire à découvrir, Montréal, Éditions La Bonne recette
Pouding chômeur—poor man's pudding. Poutine râpée—boiled potato dumpling with a pork filling. Poutine à trou—baked apple dumplings. Poutine au bleuet [14] —French fries with cheese, gravy, and blueberries. Ragoût—a thick kind of soup. Rappie pie/Râpure—grated potatoes and chicken or salted pork. Soupe aux pois—Canadian pea soup.
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Name Image Origin Description Almond jelly: Hong Kong Gelatin-like pudding made with almond milk: Ashure: Turkey Made from a mixture of fruit, nuts and grain. Asida
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Chômeur is French for unemployed person. It may also refer to: Chômeur, a grammatical term to describe an element of a sentence that has been "demoted" Pouding chômeur, a dessert from Quebec; Tichumaren or Tishoumaren, a style of music in Northern Africa