Maple Poor Man’s Pudding (pouding chomeur)
- Preparation 15 min
- Cooking 50 min
- Servings 6
- Freezing Absolutely
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🍁 Maple Syrup Pudding Cake: A Québec Classic That Warms the Soul
Pouding chômeur is one of those timeless Québec desserts—the kind that comforts you with its fluffy cake soaked in a solid maple syrup sauce. Here, we’re going back to the traditional version—no frills, just the pure goodness of real maple syrup. The result? An authentic pudding that pays tribute to Québec’s culinary roots with every bite.
Perfect for ending a meal with family or friends, this maple syrup pudding cake is easy to make with simple pantry ingredients, but the end result tastes like it came straight out of a gourmet kitchen. That contrast in texture—airy cake meets hot, buttery maple caramel—is what makes it a must-have for cozy winter nights or indulgent brunches. You will crave for more, trust me.
Why you’ll fall in love with this maple pudding cake:
✅ A true Québec classic: the rich maple syrup elevates the sauce to perfection
✅ Dreamy texture: soft cake soaked in warm, silky syrup
✅ Super easy to make: simple ingredients, showstopping results
✅ Pure comfort food: serve warm with a scoop of vanilla ice cream and thank us later
Whether you’re a fan of old-school recipes or just need a dessert that hits the spot, this maple syrup pouding chômeur is about to become your new favorite and is sure to make you explode. Get ready to dig into a cloud of maple magic… legendary stuff. 🍁🔥
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✅ Use a high-sided baking dish
The syrup will bubble up during baking and can overflow. Choose a dish with high sides to keep the sauce where it belongs.
✅ Don’t mix the syrup and batter
Pour the hot syrup gently over the raw batter without stirring. As it bakes, the batter will rise to the top, and the syrup will transform into a silky sauce underneath.
✅ Go for quality maple syrup
Use an amber or dark maple syrup for a deeper, richer flavor. The better the syrup, the more decadent the dessert.
✅ Serve warm with a topping
This dessert is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream. The hot-and-cold contrast is pure magic.
✅ Make it ahead of time
You can prep the batter and syrup in advance, store them separately in the fridge, and assemble just before baking. Perfect for easy entertaining with maximum impact!
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For the syrup
- 1 can (540 ml) of maple syrup
- ¾ cup (180 ml) 35% heavy cream
For the batter
- 1⅓ cups all-purpose flour
- ¾ cup sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup cold butter, diced
- 1 egg, lightly beaten
- ¾ cup milk
- 1 capful of vanilla extract
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Preparation
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Preheat the oven to 350°F (180°C).
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Make the syrup: In a saucepan, bring the maple syrup and cream to a gentle boil, whisking constantly. Let simmer for about 5 minutes. Pour the hot syrup into a 9 x 13-inch (23 x 33 cm) baking dish. ⚠️ Warning: The syrup and cream mixture can easily boil over if the heat is too high. Use a heavy-bottomed saucepan and watch it closely.
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Make the batter: In a large bowl, mix the flour, baking powder, and salt. Add the cold butter and cut it into the flour with a knife or your fingers until the texture resembles coarse crumbs.
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In another bowl, combine the milk, beaten egg, and vanilla. Pour this mixture into the dry ingredients and stir just until moistened—do not overmix.
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Spoon the batter over the hot syrup, covering the entire surface.
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Bake in the center of the oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
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Let rest for 20 minutes before serving to allow the syrup to thicken slightly.
Yes! It freezes really well. Let it cool completely, then store it in an airtight container. To enjoy, thaw it in the fridge and gently reheat before serving.
This dessert is amazing served warm with a scoop of vanilla ice cream or a dollop of whipped cream. That hot-and-cold combo? Absolutely irresistible.
It’s ready when the top is golden and a toothpick inserted in the center comes out clean. The syrup should be bubbling gently around the edges.
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