Pouding Chômeur
Traditional Quebec Maple Pudding Cake
Pouding chômeur is a classic French-Canadian dessert from Quebec. It is a simple butter cake baked with a generous maple and brown sugar sauce. During baking, the cake rises while the syrup settles around and underneath it, creating a wonderfully moist pudding cake surrounded by a rich maple sauce.
I learned this recipe from a French-Quebec chef, and we prepared it for catering. It is a very rich and sweet dessert, especially when made with pure maple syrup, so I like to serve it warm with a scoop of vanilla ice cream.
Although pouding chômeur began as a humble dessert, pure maple syrup is certainly not a humble ingredient anymore. A cup disappears into this recipe with the financial confidence of someone who isn't paying for groceries.
Yield 6-8 people
Supplied
Ramenkin individual or 32X22 cm ceramic dish
Mixing bowl
Maple Sauce
250ml pure maple syrup
250g brown sugar
250ml boiling water
65g butter
Prepare the Maple Sauce
Combine the maple syrup, brown sugar, boiling water, and butter.
Stir until the sugar dissolves and the butter melts, creating a smooth syrup.
Cake Batter
190g (1½ cups) all-purpose flour
1 tsp baking powder
65g (¼ cup) unsalted butter, softened
250g (1 cup) granulated sugar
250ml (1 cup) whole milk
Bake
Preheat the oven to 325°F (165°C).
Divide the maple syrup mixture evenly among the ramekins.
Scoop the cake batter gently over the syrup. Do not stir the batter and syrup together.
Bake for approximately 20–45 minutes, depending on the size and depth of the ramekins.
Smaller, shallower ramekins will bake more quickly.
Larger or deeper ramekins will require more time.
The puddings are ready when the cake has risen, the top is golden, and the center of the cake is baked through. The maple mixture underneath should remain saucy.
Allow to cool slightly before serving. Serve warm with vanilla ice cream.
Baking with Confidence
Don't judge this dessert by the sauce underneath. Pouding chômeur is supposed to remain saucy. Check the cake portion for doneness rather than waiting for all the liquid to disappear.
About the Texture
Pouding chômeur has a slightly dense, tender cake rather than a very light and fluffy texture. The cake needs enough structure to absorb some of the maple syrup while still holding together. As it bakes, the syrup surrounds the cake and creates the characteristic moist, saucy texture.
From My Catering Kitchen
I learned this recipe from a French-Quebec chef and later made it for catering. Pouding chômeur is very rich and sweet, so I think it is best served warm with vanilla ice cream. The cold ice cream melts slowly into the hot maple and brown sugar sauce and balances the richness of the dessert.
