Poor man’s pudding with Sortilège liquor
- Preparation 15 min
- Cooking 50 min
- Servings 6
- Freezing Absolutely
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Poor man’s pudding with Sortilège liquor: A Decadent Twist on the Québécois Classic 🍁🔥
Pouding chômeur is that timeless Québécois dessert—the one that comforts with its soft, sponge-like cake soaked in a rich maple syrup sauce. But here, I’m giving it a bold upgrade: Sortilège, a maple whisky liqueur that adds a legendary depth to the sauce. The result? A next-level pouding chômeur that’s ultra-indulgent, slightly smoky, and bursting with aromas that honor tradition while taking it to a whole new level. Are you ready?
Perfect for a cozy family dinner or a gathering with friends, this poor man’s pudding with Sortilège liquor is made with simple ingredients, yet the result is worthy of the best homemade desserts. Its mix of textures—light, airy cake soaking up a silky, caramelized sauce—makes it an absolute must for chilly evenings or weekend brunches.
Why You’ll Love Poor man’s pudding with Sortilège liquor
✅ A revamped Québécois classic: The rich maple whisky elevates the traditional sauce.
✅ Perfect texture: A soft, moist cake that soaks up the warm, velvety sauce.
✅ Super easy to make: Simple ingredients, spectacular results.
✅ 100% comfort food: Serve with a scoop of vanilla ice cream for the ultimate indulgence.
Whether you’re a fan of old-school recipes or searching for a comforting dessert with a modern touch, this poor man’s pudding with Sortilège liquor is about to become your new favorite. Get ready to dive into a spoonful of pure maple and whisky bliss… absolutely irresistible! 🍁🔥
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✅ Get the Perfect Caramel Sauce
- Heat the syrup ingredients in the microwave for about 4 minutes on high to fully blend the flavors.
- Stir well before pouring the hot syrup into a 9×9 Pyrex dish to ensure a smooth, even consistency.
✅ Achieve a Light and Moist Cake
- Use cold butter and cut it into small pea-sized pieces using a knife or your fingers for a tender texture.
- Don’t overmix the batter! Stir just enough to combine the wet and dry ingredients to keep the cake soft and airy.
✅ Enhance the Maple-Whisky Flavor
- Add a splash of Sortilège (or more if you love a deeper whisky kick!) to infuse the batter with warm, caramelized notes.
- The alcohol cooks off, leaving behind rich maple and whisky aromas that take this dessert to the next level.
✅ Baking Tips for the Best Pouding Chômeur
- Bake at 350°F (175°C) for 45-50 minutes until a toothpick inserted in the center comes out clean.
- Let it rest for 5 minutes before serving to allow the sauce to fully soak into the cake for the ultimate gooey texture.
✅ Serving Ideas for Maximum Indulgence
- Serve warm with vanilla ice cream for an irresistible hot-and-cold contrast.
- Drizzle with extra Sortilège syrup for an extra boozy, decadent touch.
- Top with crushed pecans or walnuts for a bit of crunch.
With these tips, your Sortilège Pouding Chômeur will always turn out soft, syrupy, and packed with incredible maple-whisky flavor! 🍁🔥
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Ingredients for the syrup
- 2 cups brown sugar
- 2/3 cup water
- 1 tablespoon salted butter
- 2/3 cup Sortilège Original liquor
Poor man’s pudding with Sortilège liquor
- 1 1/3 cup all purpose flour
- 3/4 cup sugar
- 3 teaspoons Magic Baking Powder
- 1/2 teaspoon salt
- 1/3 cup butter
- 1 egg, slightly whisked
- 3/4 cup milk
- 1 splash Sortilège Original liquor
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Preparation
- Preheat the oven at 350°F.
- In a glass bowl, heat the syrup ingredients in the microwave 4 minutes at max temperature. Stir well and drop the syrup in a square Pyrex about 9×9 in size.
- In a bowl, mix the flour, sugar, salt and baking powder together. Add the butter and break it apart into small peas using a knife or your fingers.
- Create a small hole in the middle of the ingredients and add the milk, the egg and the splash of Sortilège liquor.
- Mix together just enough to wet the dry ingredients. Drop the dough on top of the syrup, spoon by spoon, until all the syrup is covered.
- Put in the middle of the oven and bake for about 45 to 50 minutes or until you poke it with a tooth pick and it comes out dry. Let cool down for about 5 minutes and eat like there is no tomorrow!
Yes! If you don’t have Sortilège, here are some great alternatives:
- Whisky + maple syrup – for a similar deep, sweet flavor.
- Amber rum – adds warm vanilla and caramel notes.
- Cognac or bourbon – for a more refined, slightly oaky touch.
- Non-alcoholic option – replace with pure maple syrup to keep the sweet aroma intact.
- All-purpose flour – ideal for a light, fluffy pouding.
- Whole wheat flour – creates a denser texture with a rustic flavor.
- Gluten-free flour – use a 1:1 gluten-free blend for a celiac-friendly version.
- In the fridge – keeps for up to 3 days in an airtight container.
- Reheating – warm in the oven at 350°F (175°C) for 10-15 minutes to restore its soft, gooey texture.
- Avoid freezing – the sauce may over-absorb into the cake, altering its consistency.
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