Classic Pouding Châton Recipe (West Indies)
Pouding Châton (Poudin Chaton)
Poudin Châton is a traditional dessert from the West Indies, especially enjoyed during year-end celebrations and family gatherings. It is a dense, flavorful pudding made with stale bread or brioche, dried fruit, candied fruit, and spiced with cinnamon and nutmeg. A splash of rum is often added to enhance the flavor. Poudin Châton reflects the rich cultural heritage of the West Indies, blending influences from Africa, Europe, and Indigenous Americas. It can be served warm or cold, often paired with coffee or a tasty punch.

Ingredients:

• 250 g stale bread crumbs or brioche

• 500 ml milk (or half milk, half water)

• 150 g brown sugar

• 3 eggs

• 100 g dried fruits (raisins, prunes, figs, dried apricots)

• 100 g candied fruits (orange and lemon peel)

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1 tbsp rum (optional but traditional)

• A pinch of salt

• Butter (for greasing the mold)

Preparation:

1. Soak the bread crumbs in the milk until fully absorbed.

2. Add the sugar and mix well.

3. Incorporate the beaten eggs, then the spices (cinnamon, nutmeg) and a pinch of salt.

4. Add the dried and candied fruits, along with the rum.

5. Mix thoroughly until you get a smooth batter.

6. Pour into a buttered mold.

7. Bake in the oven at 160–170°C (320–340°F) for about 1 hour, until the pudding is firm and golden.

Notes:

• Some like to add a glaze or caramelized crust on top.

• The pudding is delicious served warm or cold, often alongside coffee or punch.

• It keeps well for several days, and its flavor improves with time.