A French-Canadian classic, this Maple Walnut Pudding Chômeur is essentially a self-saucing cake, with a maple syrup flavoured sauce.
About Pudding Chômeur
Pudding Chômeur (or Pouding Chômeur) translates to “Poor Man’s Pudding”. It’s humble food. It’s rustic and comforting. And yes, it’s quite sweet, but it’s a lovely treat and a great way to enjoy and celebrate Spring maple syrup.
I like this recipe as it doesn’t call for a ton of maple syrup. I know it can be expensive in some places (so much for the “poor man” thing :). Boiling the maple syrup down, together with some brown sugar creates great maple flavour without the need to use a lot of maple syrup.
You’ll want to enjoy this one warm from the oven. A drizzle of cream or a bit of ice cream is a great addition to the bowl.
Key Ingredients
Maple Syrup – there really is no substitute for real maple syrup, so it is highly recommended for this pudding.
Walnuts – maple and walnut is a classic combination, but if you prefer not to use nuts, you can simply omit.
Cook’s Notes
- As noted above, this is a sweet dessert, so when it comes to serving size, a little goes a long way! This 9×9 pan will probably yield 12 servings. So if you don’t want 12 servings, you can go ahead and half the recipe and cook it up in a smaller or individual baking dishes.
- You can make these Pudding Chômeur in individual servings in ramekins as well, for a great dessert. Simply spread the batter and sauce between 6-8 ramekins. Baking time will a little less.
- As noted, to balance the sweet pudding, drizzle a little cream over-top. Ice cream or even better, Creme fraiche would also be great.
Making ahead, storage and freezing
Pudding Chômeur can be made ahead and re-heated, either in the microwave or lightly covered with foil in a 350F oven until warmed. It is best enjoyed on the day it is baked though, as the cake part will continue to absorb the liquid part.
Store left-overs in the fridge, covered, for 2-3 days.
Pudding Chômeur should freeze well for about 2 months.
Get the Recipe: Maple Walnut Pudding Chômeur
Ingredients
Cake:
- 2/3 cup (78 ml) chopped walnuts
- 1/4 cup (56.75 g) butter, at room temperature
- 3/4 cup (165 g) light brown sugar, packed
- 1 large (1 large) egg
- 1 tsp (4.93 ml) vanilla
- 1 1/2 cups (187.5 g) all-purpose flour
- 1 tsp (4.93 g) baking powder
- 1/4 tsp (1.23 g) salt
- 3/4 cup (183 ml) milk
Sauce:
- 1 1/2 cups (330 g) light brown sugar, packed
- 1 1/2 cups (375 ml) boiling water
- 1/2 cup (0.03 ml) real maple syrup
Instructions
- Preheat oven to 350F. Grease a 9-inch square baking pan and set onto a baking sheet. Sprinkle chopped walnuts evenly over the bottom of the pan. Set aside.
- In a large bowl with an electric mixer of in the bowl of a stand mixer fitted with a paddle attachment, beat butter with brown sugar until light and fluffy. Add egg and vanilla and mix until combined.
- In a medium bowl, whisk together the flour, baking powder and salt.
- Add flour mixture to batter in 3 additions, alternating with the milk. Mix just until combined. Spoon into prepared pan and spread into an even layer.
- Make sauce by combining sauce ingredients in a medium saucepan. Heat over high heat until mixture comes to a boil, then reduce heat to medium and boil for 2 minutes. Carefully and slowly pour sauce mixture over batter in pan. Do not stir.
- Bake with pan on baking sheet in preheated oven for 30-40 minutes, or until cake is set (pulling away from sides of pan) and golden.
- Serve warm with a drizzle of cream or a scoop of ice cream.
More maple recipes you might also like …
Do you freeze before or after baking? Any tips on freezing would be great!
Hi, you would want to freeze after baking. Freezing is really best for leftovers. Pudding Chômeur is at its best freshly baked and warm.
Can you tell me if the nutritional information is based on the entire dessert or per serving?
Thank you
Hi Hailey, it would be serving (with the 8×8 pan having 12 servings).
This looks so amazing. Will make it for dessert at Easter. Can you double the recipe for a bigger size casserole dish. Like 13 x 9?
Hi Shar and yes, it should do just fine doubled for a 9×13 pan. You probably know this, but you can use the “2X” button on the recipe card to automatically double the ingredients for you. The baking time should be similar, or just a touch longer. Enjoy and Happy Easter!
Thanks Jennifer!
Hey Jennifer!
I have a question before I start making this lovely dessert. I would need to halve this recipe, but how do you cut the one egg in half?
HI Jennifer, you would just take the one egg and beat it together with a fork in a small bowl. Then just use half of that mixture. Enjoy :)
I made this the other night to have for afternoon coffee at a friends place the following day. It was absolutely delicious and was enjoyed by all! We warmed it and topped it with French Vanilla ice cream before serving. It was simply Divine….💞💞💞
P.S: I forgot to get a picture of it. Next time I definitely will….
So glad to hear, Tracy :) Thanks so much!
Hi there, could this be done in a crockpot, and for how long, on low or high?
Hi Susan and I have no idea. I guess it could, but I have no idea how long. Sorry, I just haven’t tried it.
Do you store leftovers in the fridge? For how long will it keep?
Hi Samantha and yes, I would. It will keep a while, but the cake will continue to absorb the liquid, so will change in that way as it sits.
This looks amazing!
Could it potentially be baked in little ramekins, rather than on a whole sheet?
Thanks so much for sharing :)
Hi Sydney, You could. Be sure to place on a baking sheet as they will bubble up and over.
Had this dessert for the first time when we were in Quebec City a few years ago and just had to try your receipe.
The only substitution was pecans for walnuts. Followed instructions fully & ended up with a delicious pudding. The first serving was “au naturel” and subsequent ones were topped with light cream.
A winning recipe!
So glad you enjoyed this, Irene! I love to make this every Spring. Such a treat :)
This looks so incredible Jennifer, love the maple and pecans!
Thanks so much, Laura :)
I’ve never had anything remotely like this luscious dessert, Jennifer, and that saucy texture is so tempting.
Thanks Sue! It’s a treat worth trying :)
Wow I can almost taste this lovely cake! I was just thinking about maple cake the other day – and just like that, you came to the rescue with an amazing and simple treat! This must taste out of this world delicious. Love it!
Thanks Tricia! (Enjoy your travels :)
I have never heard of this, but WOW it looks amazing Jennifer! That sauce!
Thanks Mary Ann and yes, the sauce is fabulous :)
I have said this before and I’ll say it again….No Words!!
Thanks Annie :)
Sign me up! I adore maple syrup and just reading about a warm pie smothered in is making me crave a slice, not to mention seeing your pictures! Hope the ‘warm part’ comes soon so you guys up there can harvest!
Thanks Milena :) And as for the warm part … at mid-day today … it’s snowing. I give up!
Whoa! This looks awesome, Jennifer. Never had this before, but clearly need to try it! Looks so decadent. Love the ice-cream suggestion too ;) Have a wonderful weekend!
Thanks Dawn! It’s definitely worth trying. So easy and so delicious :)
The weather certainly has been wacky this season! This self saucing cake looks BEYOND delicious, Jennifer!!! As soon as I saw the first photo I started drooling! I love maple syrup anything, so this pudding needs to happen in my kitchen ASAP!!! Cheers!
Thanks Cheyanne!