Though it translates to 'unemployed man's pudding,' pouding chomeur isn't cheap to make. The good news is you don't really need to eat this more than a few times a year anyway. It's the perfect dessert to pair with summer fruit or vanilla ice cream. If you use a bigger baking dish than I did, and pour over all the maple cream syrup, your cake should float over a pool of what will eventually be your sauce. If you just use a deep pie dish like I did, then just serve the extra sauce on the side.

Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
10 mins
total:
1 hr
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
For the Syrup:
For the Batter:

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C). Butter a deep baking dish and place it on a sheet pan.

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  • Bring maple syrup and heavy cream to a boil in a deep saucepan over medium-high heat. Turn off heat once mixture starts to bubble, stir, and set aside.

  • Beat butter and sugar together in a bowl using a spatula or electric mixer until creamy and well combined. Whisk in vanilla extract and 1 egg until incorporated. Mix in the other egg. Sprinkle in baking powder, salt, and flour. Mix with a spatula until batter is just combined.

  • Transfer batter to the prepared dish and pour the maple-cream sauce on top, stopping between 1/2 to 1-inch from the top of the dish. Reserve any extra sauce.

  • Bake in the center of the preheated oven until pudding is golden brown and a toothpick inserted into the center comes out mostly clean, about 30 minutes. Let cool for 10 minutes; serve pudding with any extra maple-cream sauce.

Chef's Notes:

I ended up with plenty of extra sauce, so feel free to reduce the maple syrup and cream amounts.

Be sure to use a sheet pan underneath and to stop between 1/2- and 1-inch from the top of your dish, because the batter will souffle up and the molten syrup will run all over.

Nutrition Facts

602 calories; protein 4.5g 9% DV; carbohydrates 75.5g 24% DV; fat 32.6g 50% DV; cholesterol 134.6mg 45% DV; sodium 203.4mg 8% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/28/2019
I love Pouding Chomeur! The first time I had it was in Toronto, Ontario, Canada at a French restaurant several years ago. Now that I am in California, did a "Canadian Themed" dinner and this was a perfect dessert. It was creamy, not overly sweet because I didn't add all the sugar to the cake part. Served it with vanilla bean ice cream and berries. Everyone loved the dessert and wanted more. Give it a try as it will not disappoint and it is super easy to make!! Read More
(5)

Most helpful critical review

Rating: 3 stars
09/17/2018
I'm french canadian and this dessert was made at least every other week, because of its simplicity and low cost (she used a mix of brown sugar and water instead of maple sirup and did not use cream or other dairy). I compared it to my mom's and hers was better. Truth be told, the cake part was about the same, but she would bake it in a square glass dish (8in x 8in), which allowed all the liquid to be poured onto, which turned this moistened cake into a pudding. I highly recommend the use of a dish allowing all the cream/sirup to be poured and baked with the cake. Read More
(8)
10 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
09/17/2018
I'm french canadian and this dessert was made at least every other week, because of its simplicity and low cost (she used a mix of brown sugar and water instead of maple sirup and did not use cream or other dairy). I compared it to my mom's and hers was better. Truth be told, the cake part was about the same, but she would bake it in a square glass dish (8in x 8in), which allowed all the liquid to be poured onto, which turned this moistened cake into a pudding. I highly recommend the use of a dish allowing all the cream/sirup to be poured and baked with the cake. Read More
(8)
Rating: 5 stars
03/28/2019
I love Pouding Chomeur! The first time I had it was in Toronto, Ontario, Canada at a French restaurant several years ago. Now that I am in California, did a "Canadian Themed" dinner and this was a perfect dessert. It was creamy, not overly sweet because I didn't add all the sugar to the cake part. Served it with vanilla bean ice cream and berries. Everyone loved the dessert and wanted more. Give it a try as it will not disappoint and it is super easy to make!! Read More
(5)
Rating: 5 stars
02/23/2019
I used 1 c maple syrup and 1 c cream and there was a perfect amount of sauce for a deep dish pie plate. Used salted butter so cut salt amount to 1/4 tsp, It took 40 min to cook and did not boil over in the stove. Taking this to work for Festival du Voyageur week. Heho! PS - this cake/pudding was very tasty but having more sauce is recommended. Read More
(4)
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Rating: 5 stars
03/03/2020
I made this in an 8" x 8" glass square dish and it was perfect. I also only made half of the maple/cream mixture and poured all but 1/2 cup into the dish before baking. It baked fine, without overflowing onto the tray and I heated up the remaining maple/cream mixture and poured a little bit onto each serving along with some whipped cream. This is dessert is plenty sweet without the extra maple cream mixture. Read More
(1)
Rating: 5 stars
05/09/2019
I loved the textural component added by the maple cream sauce. A true restaurant quality dessert! I'm making it again for my Mom for our Mother's Day brunch! Read More
(1)
Rating: 5 stars
01/24/2020
Very yummy and easy to make!!made 4 mini ramekins and 1 bigger.Changed ingredients for 4 people.Needed more sauce so I used plain maple syrup!! Read More
(1)
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Rating: 5 stars
08/21/2019
It came out perfect. Very good recipe. Super easy and I would recommend it. Read More
Rating: 2 stars
04/17/2020
Batter is much, much too dry. Resembled cookie dough! So when I poured the liquid on top of the "dough", it didn't penetrate through, so it took much longer than 30mins to cook. Needless to say, the pouding turned out closer to a dry bread. Definitely not fluffy! Edible, but not a like the description/photos at all. Read More