Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pouding Chômeur

Recipe by Evelyn Marcella Rivera

A classic maple pudding cake where simple cake batter bakes over a hot maple cream sauce, creating a golden, cakey top with a pool of rich, sticky maple cream underneath. Humble ingredients, showstopping results.

  • Total Time45 minutes
  • Yield8 servings 1x

Ingredients

Units Scale

For the Syrup

  • 2 cups Maple syrup
  • 2 cups Heavy cream

For the Batter

  • 3/4 cup Unsalted butter, at room temperature
  • 3/4 cup White sugar
  • 1/4 tsp Vanilla extract
  • 2 Eggs, at room temperature
  • 1 tsp Baking powder
  • 1/2 tsp Fine salt
  • 1 3/4 cups All-purpose flour

Instructions

  1. Preheat and Prep: Preheat the oven to 425°F (220°C). Generously butter a deep baking dish and place it on a sheet pan to catch any overflow.
  2. Make the Maple Cream Sauce: Combine maple syrup and heavy cream in a deep saucepan over medium-high heat. Bring to a boil, then immediately turn off the heat once the mixture starts to bubble. Stir and set aside.
  3. Build the Batter: Beat butter and sugar together in a bowl using a spatula or electric mixer until creamy and well combined. Whisk in vanilla extract and 1 egg until incorporated. Mix in the second egg. Sprinkle in baking powder, salt, and flour. Fold with a spatula until the batter is just combined.
  4. Assemble the Pudding: Transfer batter to the prepared baking dish and spread evenly. Pour the hot maple cream sauce directly on top, stopping between ½ to 1 inch from the top of the dish. Reserve any extra sauce for serving.
  5. Bake: Bake in the center of the preheated oven until the pudding is golden brown and a toothpick inserted into the center comes out mostly clean, about 30 minutes. Let cool for 10 minutes. Serve with any reserved extra maple cream sauce.

Notes

Use real maple syrup — dark robust grade gives the deepest flavor. Make sure butter and eggs are at room temperature for the best batter texture. Use a deep baking dish (at least 3-inch sides) and always place it on a sheet pan, as the sauce bubbles vigorously. Do not stir after pouring sauce over batter — the layers will separate naturally during baking. Leftovers are delicious cold or reheated.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Cuisine: Canadian, French-Canadian

Nutrition

  • Calories: 560
  • Sodium: 200
  • Saturated Fat: 17
  • Protein: 5
  • Cholesterol: 100

Find it online: https://blesseddish.com/pouding-chomeur-the-maple-pudding-cake-that-defies-logic/