Canadian
Pouding chômeur
A classic Québécois pouding chômeur with a tender vanilla cake baked under hot maple syrup sauce. As it bakes, the syrup sinks beneath the batter and turns into a warm, buttery sauce.
Watch it madeSteve | The Vivaldi Way · 2:57
Ingredients
- Unsalted butter, softened, plus more for the dish2 1/2 tbsp
- All-purpose flour1/2 cup
- Baking powder3/4 tsp
- Fine salt1 pinch
- Granulated sugar2 tbsp
- Egg yolk1
- Vanilla extract1/4 tsp
- Whole milk3 tbsp
- Pure maple syrup1/2 cup
- Heavy cream2 tbsp
Method
- Preheat the oven to 350°F and butter a small 3-cup baking dish or two ramekins.
- In a small bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream 1 1/2 tablespoons softened butter with the granulated sugar until pale and smooth.
- Beat in the egg yolk and vanilla until fully combined.
- Stir in the flour mixture in two additions, alternating with the milk, just until a thick batter forms.
- Spread the batter evenly in the prepared baking dish.
- In a small saucepan, combine the maple syrup, heavy cream, remaining 1 tablespoon butter, and a small pinch of salt.
- Bring the maple mixture just to a boil, stirring until the butter melts.
- Pour the hot maple sauce gently over the batter, using the back of a spoon to soften the pour, and do not stir.
- Bake for 25 to 30 minutes, until the top is golden and set and the sauce is bubbling around the edges.
- Let the pudding rest for 5 to 10 minutes, then spoon into bowls with plenty of maple sauce from the bottom.
Common questions
Can I substitute the maple syrup or make this without cream?
Pure maple syrup is the classic flavor, so use it if possible. If needed, you can replace the cream with whole milk, but the sauce will be a little thinner and less rich. Avoid pancake syrup if you want the right taste.
How long should I bake pouding chômeur, and how do I know it’s done?
Bake at 350°F for 25 to 30 minutes. It’s ready when the top is golden and set, and the sauce is bubbling around the edges. A toothpick in the center may come out with some moist crumbs, not wet batter.
What are the most common mistakes to avoid with this dessert?
Don’t overmix the batter or it can turn tough. Pour the hot syrup gently over the batter and do not stir, or the layers won’t form properly. Also avoid underbaking, which leaves the center gummy.
How should I store leftovers, and can I reheat them?
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm, or cover and warm in a low oven. The sauce thickens as it chills, so reheating helps restore the texture.
What’s the best way to serve pouding chômeur?
Let it rest about 5 to 10 minutes after baking so the sauce settles slightly. Serve warm, spooned into bowls so each portion gets cake and syrup. It’s excellent on its own, or with a small scoop of vanilla ice cream.