Pouding Chômeur (Quebecois Maple Pudding)
Here’s to a dessert that always brings people together! A Quebecois classic, Pouding Chômeur – or “Poor Man’s Pudding” – is a simple, yet decadent dessert that originated in Quebec during the Great Depression. With a light and fluffy cake that soaks in a creamy maple syrup sauce, this dessert is as decadent as it is comforting. Absolutely perfect for cozy nights in, or for sharing with family and friends. What is Pouding Chômeur? Pouding Chômeur is a beloved traditional French-Canadian dessert that I first discovered during my 12 years…
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- For the soaking syrup:
- 1 1/2 cup (12 fl.oz /350ml) pure maple syrup
- 1 1/2 cup (12 fl.oz /350ml) heavy cream (35% m.f.)
- For the cake:
- ½ cup (125g) unsalted butter, at room temperature
- 1 cup (200g) sugar
- 2 large eggs, at room temperature
- 2 cups (250g) all-purpose flour
- 2 tsp (9g) baking powder
- ¼ tsp salt
- ½ cup (120ml) milk (whole or 2% m.f.)
Instructions
- 1
Preheat your oven to 390°F (200°C) with a rack in the middle. Grease a 13 x 9-inch (32 x 23 cm) baking dish (or a deep pie dish) and set it aside.
- 2
Prepare the syrup. In a medium saucepan, over medium heat, combine the maple syrup and heavy cream. Bring to a simmer, and slow-boil for 5 minutes stirring occasionally. Set aside.
- 3
Prepare the cake batter. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- 4
In a separate large bowl, mix the butter and sugar together using a whisk until light and fluffy. Add the eggs and beat well until completely incorporated. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Don’t overmix!
- 5
Assemble the Pudding. Pour the cake batter into the prepared dish. Pour the syrup mixture over it to completely cover. This will look messy, it is completely normal. The cake will rise to the top when baking while the syrup settles at the bottom.
- 6
Bake the pudding in the pre-heated oven for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the centre comes out clean.
- 7
Transfer the pudding dish to a cooling rack and let it cool slightly before serving. Pouding Chômeur is best served warm. As the pudding cools, the syrup thickens to a thicker consistency.