Skip to main content New<> this month
Get the Allrecipes magazine

Pouding Chomeur

Rated as 4.67 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


1 h servings 602
Original recipe yields 10 servings


{{model.addEditText}} Print
  1. Preheat the oven to 425 degrees F (220 degrees C). Butter a deep baking dish and place it on a sheet pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Per Serving: 602 calories; 32.6 75.5 4.5 135 203 Full nutrition

Explore more


Read all reviews 5
Most helpful
Most positive
Least positive

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 cr...

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 wa...

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 boi...

It came out perfect. Very good recipe. Super easy and I would recommend it.

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!