5 Reviews of Pouding Au Chomeur

From: Nose

On Dec 29, 2004

This tasted rich and delicious, but had too much watery sauce. When it cooled, the sauce thickened somewhat but then the cake was soggy. I followed the recipe exactly. I looked at the other recipe for this dish on here and some others online, and they all called for butter and often less water as well. I may try those changes next.

From: Missy Wombat

On Jan 12, 2004

This pudding definitely deserves full marks for ease of making and full marks again for the taste. And you are right, vanilla icecream goes with this perfectly. This is one of those comforting self saucing recipes that are absolutely delicious, and an extra bonus - it falls into the "Healthy" food category! Alskann - this recipe is an absolute winner!

From: evelyn/athens

On Nov 13, 2007

A taste of home for me, and one I hadn't had in years. I made the 'grandpere' version, using some of my precious maple syrup. This is so easy to make and quite delicious. I served warm with a scoop of vanilla icecream melting over top. Heaven.

From: Boomette

On Apr 14, 2008

I'm so sorry but this one was not a big hit for us. I love Pouding Chomeur. Usually the cake is white. Mine turned out brown probably because of the brown sugar and cinnamon. I love cinnamon but not in a Pouding Chomeur. The sauce was too liquid. I had to let it cook another 10 minutes. Usually the sauce will bubble in the sides of the cake and sometimes in the middle. But not in this one. I wanted to like it so much. Thanks Alskann for posting. Made for Please Review my Recipe

From: Very Hungry

On May 25, 2008

This recipe is VERY sweet. I made both recipes and both have very good flavor, but are almost too sweet to eat. It also seemed to have a flour-heavy flavor. I made this for a pot-luck party I wouldn't suggest this because it doesn't looks very appetizing (even though it tastes good) so you may end up with a lot of left-overs. Also, If you leave this in the oven for a little too long it should taste fine, but the sauce with overflow and burn on the bottom of your oven and the cake will come out a little irregularly shaped (the cake itself is unharmed/not burned).