Poor Man’s Pudding Recipe According to Keegan

Served at our dining hall, poor man’s pudding (called pouding chômeur in French) is one of Canada’s most popular desserts. Its history dates back to the Great Depression of 1929. In Quebec, during these difficult times, factory workers tried to come up with a dessert made with inexpensive ingredients.

Very well known today, there are many variations of poor man’s pudding, depending on who bakes it and mostly on generations. At special occasions such as birthdays or even Valentine’s Day, poor man’s pudding is always a well-loved classic.

Sometimes prepared with raisins and sometimes made without eggs, the recipe we are presenting here is a third-generation recipe. It comes from our chef Keegan’s great-grandmother. Don’t worry, the recipe is so easy that you don’t need to be a chef to make it.

Here are the ingredients you’ll need for the recipe: flour, white sugar, butter, baking powder, milk, cold water, brown sugar and a bit of will.

You’ll need exactly:

  • 1 cup flour
  • ½ cup white sugar
  • 3 tbsp melted butter
  • 1 ½ tbsp baking powder
  • ¾ cup milk
  • 1 cup cold water
  • 1 cup brown sugar
  • 2 tbsp butter
  • A bit of will

Here are the baking instructions:

Firstly, combine the first five ingredients in a large bowl until you obtain a thick batter. Then, pour the batter in an 8″ x 8″ or 9″ x 9″ baking dish.

Secondly, combine the cold water, butter and brown sugar in a saucepan. Heat the mixture. Then, pour it over the batter you made previously.

Thirdly, place the dish in the oven and bake (it won’t take very long!) for 30 to 40 minutes.

Fourthly, let cool for a few minutes. It’s now ready!

Enjoy!

 

MEET OUR NEW EXECUTIVE CHEF KEEGAN GILCHRIST

picture of EXECUTIVE CHEF KEEGAN GILCHRIST

 

At 6 foot 9 Chef Keegan cuts an imposing figure in the kitchen, even when he's not holding a knife. Keegan is executive Chef at the OttawaU. He has refined his culinary skills working at a variety of restaurants. He earned a chance to apprentice at his family’s favorite restaurant, where he started working washing dishes. This is how he worked his way through the ranks to Assistant Manager where he was in charge of production, and dinner service. 
 

Keegan is from a remote part of Quebec where he grew up on lake front property. His love for cooking started at a very young age, along with his love for fishing. He used to hike down a stream running out of his lake where he would catch brook trout and bring them home where his mother would pan fry them as he would watch in amusement. They would also go berry picking and make blue berry pies and wild berry cobblers. Keegan spent his adolescence in Utah where he live with a Mexican family and learnt authentic Mexican cuisine (passed down from generation to generation). This is where he developed his love for spicy food. He has since mastered many different international styles of cooking.

Release from Michel Guilbeault, Associate Vice-President, Student Life

October 24, 2018

Hello,

In the last couple of days, many of you have informed us of recent incidents in the Dining Hall. I wish to thank you for bringing these types of incidents to our attention. As a meal plan holder, you have the right to receive quality service and products which we have failed to offer.

Please know that the University of Ottawa and its supplier, Chartwells take ownership concerning the quality of the food offered on campus. It is clear that improvements need to be made to our food services. We are determined to do better and to do so we have undertaken the following actions:

  • Our team is reviewing all procedures and food preparation methods at the Dining Hall in order to take the necessary corrective actions;
  • We will also review the food presentation with the intention of improving your experience;
  • Staff will be provided with more training should they require it;
  • Like all establishments in the food industry, we will work closely with Ottawa Public Health experts to continue to meet and exceed food safety standards;
  • Customer service will be enhanced and personnel will be more present in order to respond more promptly to any situation that you may identify;
  • We will take this opportunity to examine, as a proactive measure, all of our practices in all of the points of service managed by food services.

Eating on campus is an integral component of the student experience and we aim for this to meet your expectations. Our objective is to continually improve our services by working in a transparent fashion and in collaboration with the student population.

Feel free to share your comments with us. Your suggestions are important and valuable input as we strive to improve our operations.

The entire Food Services team has been mobilized and upon your return from reading week, I will personally be present at the Dining Hall to listen to your comments and concerns.

 

Michel Guibeault

Associate Vice-President, Student Life

The Growcer: A smart farming technology

The Growcer

A smart farming technology

Started in 2015 by Corey Ellis and Alida Burke, students of uOttawa, the Growcer helps alleviate food insecurity worldwide and currently provides access to fresh produce in Canada’s North as well as low-income urban areas around the country. The Growcer repurposes large shipping containers converting them into state-of-the-art farming systems that combine hydroponic technology with precision climate controls to enable current and aspiring farmers to grow fresh produce with ease.

uOttawa is proud to be the first post-secondary institution in the world to have a container of this kind on their campus. This partnership has been made possible by Chartwells, uOttawa’s food service provider, as part of the Thinking Ahead Giving Back program.

The produce and herbs grown in this very shipping container will be harvested and served at the 24/7 Dining Hall.

Take a peek inside to see how our uOttawa students and other key partners are tackling the global issue of food insecurity one container at a time!

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