The name of this Canadian dessert literally translates to unemployment pudding—it originated in Quebec during the Great Depression, and was supposedly created by female factory workers. Being strapped for cash, they would prepare this recipe with stale bread as the base.

Today, there are two classic ways to make it, both of which use a basic cake batter and either a homemade syrup or the store-bought maple syrup. In one variation the batter is poured over the syrup, whereas in the second the batter is covered by the syrup.

Over time, pouding chômeur eventually became a popular diner dessert, and one of the main offerings at Canadian sugar shacks.