A French-Canadian classic, this Maple Walnut Pudding Chômeur is essentially a self-saucing cake, with a maple syrup flavoured sauce.
The wacky Spring weather this year hasn’t done wonderful things for local maple syrup production. Maple sap runs when the weather is cold at night and warm in the day. We’ve been having trouble with that “warm in the day” part :) That said, there is still lots of fresh, Spring maple syrup around.
I have just re-stocked my supply with a gallon of fresh Ontario maple syrup, so I was inspired to bake up this traditional Canadian maple treat.
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.
Cook’s Notes for Maple Walnut Pudding Chômeur
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.
Maple Walnut Pudding Chômeur
A French-Canadian classic, this is a self-saucing cake, with walnuts and a maple syrup flavoured sauce.
- 2/3 cup chopped walnuts
- 1/4 cup butter at room temperature
- 3/4 cup light brown sugar packed
- 1 large egg
- 1 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup milk
- 1 1/2 cups light brown sugar packed
- 1 1/2 cups boiling water
- 1/2 cup real maple syrup
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.