Recipe byThe ZestyPlate Kitchen
A beloved Québécois dessert of soft cake baked in a hot maple-cream sauce that bubbles up around it. Sweet, sticky and best served warm.
Pouding chômeur is a Québécois classic: a soft, simple cake baked in a pool of maple syrup sauce that bubbles up and sets into a sticky, golden layer. The name means poor man's pudding, but there is nothing thrifty about the taste. Serve it warm with cream or ice cream.
Jump to recipe
Prep 15 min
Cook 35 min
Total 50 min
Easy
Scale:
- 1 cup Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 2 cups Flour
- 1 tsp Baking Powder
- 1 1/4 cup Milk
- 1 1/2 cup Maple Syrup
- 1 1/2 cup Brown Sugar
- 1 1/2 cup Single Cream
- 1/3 cup Butter
Nutrition (per serving)
645
kcal
9g
Protein
117g
Carbs
16g
Fat
Estimated per serving. How we calculate this.
Tags:
Pudding
Preparation
- In a large bowl, beat the butter and sugar with an electric mixer until light.
- Beat in the eggs and vanilla.
- In another bowl, combine the flour and baking powder.
- Add the flour mixture and the milk to the butter mixture alternately, mixing as you go.
- Pour into a greased 13x9-inch pan.
- For the sauce, bring the syrup, brown sugar, cream and butter to the boil in a large pan, stirring constantly.
- Lower the heat and cook gently for 2 minutes, until the sauce has reduced slightly.
- Pour the sauce gently over the cake.
- Bake at 325°F (160°C) for about 35 minutes, until the cake is light brown and a toothpick comes out clean.
Tips from the ZestyPlate Kitchen
- Pour the hot maple sauce gently over the batter. It sinks down and bakes into that signature sticky base.
- Real maple syrup makes all the difference here, giving the deepest, truest flavour.
- Mix the batter just until it comes together so the cake stays light.
- Eat it warm, when the sauce is still gooey and at its best.
Frequently Asked Questions
It translates roughly as unemployed person's pudding. It dates from the Depression, when cooks made it from cheap, everyday pantry staples.
Real maple syrup gives the authentic taste, but a mix of golden syrup and brown sugar will get you by, though the flavour will be different.
Warm them gently in the oven or microwave. A splash of cream over the top helps loosen the sauce again.
Save this recipe, join ZestyPlate free
- Save your favourite recipes
- Build your own cookbooks
- Track what you've cooked
- New recipes in your inbox
Create free account
Already a member? Log in
Ratings & Reviews
Log in or create an account to rate this recipe.
No reviews yet, be the first to rate this recipe!
Comments (0)
Log in or create an account to join the conversation.
No comments yet, start the conversation!