Recipe by Squirrelly Cakes, Premium Member © 2007 Sarah Phillips CraftyBaking.com
Squirrelly Cakes, Premium Member, Says: "This is a recipe from my French Canadian heritage. I debated whether to place the recipe under puddings but it is really more of a custard cake than most sponge type puddings are. It loosely translates to "unemployment pudding" and was popular during the depression when certain ingredients were hard to come by. So folks used up their stale and hardened brown sugar to create a sauce for the cake. In my heritage, the cake has no leavening agent used although you can use about 1 teaspoon baking powder if you wish. There are various adaptations of the recipe but this is how my late mother-in-law made hers. You will see this item on the menu in most French Canadian restaurants throughout Quebec. This makes a cake that is not very high and that is how it is meant to be, hence no leavening agent."
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