Pouding Chômeur Recipe
Canadian (Quebecois) · Dessert · 55 min total
A classic Quebecois dessert from the Great Depression, this 'unemployment pudding' features a moist vanilla cake baked in a rich maple syrup sauce that forms a gooey caramel layer as it bakes.
15
min prep
min prep
40
min cook
min cook
8
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 cup pure maple syrup (preferably dark syrup for robust flavor)
- 1 cup water
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (175°C). In a small saucepan, combine maple syrup and water. Bring to a boil, then remove from heat and set aside.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Add dry ingredients to butter mixture alternately with milk, beginning and ending with dry ingredients. Mix until just combined.
- Pour batter into an ungreased 8-inch square baking dish (or similar 1.5-quart dish). Slowly pour the hot maple syrup mixture over the batter. Do not stir.
- Bake for 35-40 minutes, or until a toothpick inserted into the cake part comes out clean. The sauce will be bubbly and the cake golden.
- Let cool for 5-10 minutes. Serve warm, spooning the sauce from the bottom of the dish over each portion. Optionally, top with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips
- For a richer sauce, use heavy cream instead of water when making the syrup mixture.
- Leftovers can be reheated in the microwave or oven. The sauce thickens as it cools.
- This pudding is best served warm, straight from the oven.
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