A Canadian classic! This Maple Pudding Cake is the perfect way to enjoy your fresh Spring maple syrup!
Spring in this part of the world means maple syrup. This is central Canada, after all, home to many, many maple trees. And as the snow recedes and we move into a new season with warmer days, but still cold nights, the sap begins to flow. There is not a better place for a bit of Spring’s wondrous bounty than this maple syrup pudding cake.
Ingredients and Substitutions
Maple Syrup – real maple syrup is the only way to make this traditional maple pudding cake.
Heavy Cream – this is also known as whipping cream, and is typically 35% b.f. For best results. You could substitute a lighter cream, but it may affect the texture and flavour of the pudding.
Recipe Tips
- You can make this pudding cake in a cast-iron skillet or in individual servings in ramekins. My skillet is 8-inches across the bottom (10-inches across the top) and was the perfect size. Just be sure that you place your skillet (or ramekins) on a baking sheet, to catch any small over flows. This cake cooks at a blistering 450° F., so it will rise and sputter as it cooks. Likewise, when you pour the maple/cream sauce over the batter, be sure not to fill the pan more that about 2/3 full (just over half). You may not be able to use absolutely all of the sauce.
- One last note about my cake and it’s slightly yellow cast. I accidentally used Omega 3 eggs in this one, which have the brightest yellow yolks and tend to lend a bit of a vibrant yellow cast to baked goods. It doesn’t make any difference beyond that, just pointing it out as your cake make not be a vibrant as mine, if using regular eggs.
- I’m not really sure why the cake batter/dough needs to be made ahead and refrigerated. I’m sure there’s a reason, I just have no idea what it is. I have always made it at least a bit ahead (not always 24 hours), mixing the batter in the morning and cooking at dinner. If you have the time, I’d suggest doing it. If you want to live dangerously, you can try a short trip to the fridge (it does firm up from refrigeration).
Get the Recipe: Maple Pudding Cake
Ingredients
Cake:
- 6 oz butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
Sauce:
- 1 1/2 cups maple syrup
- 1 1/2 cups heavy whipping cream, 35%
- Pinch of salt
Instructions
- In a large bowl with a hand mixer or the bowl of your stand mixer, combine the butter and sugar until smooth. Add the eggs and beat at medium speed until completely incorporated. Add the vanilla. In a medium bowl, whisk together the flour and baking powder. Add the flour mixture to the butter/egg mixture and stir just until the flour is completely incorporated. Remove the dough to a bowl. Cover with plastic wrap and refrigerate for at least 6 hours or up to 24 hours.
- Preheat oven to 450° F. and butter a cast-iron skillet or high-sided baking dish.
- In a medium saucepan, bring the maple syrup and heavy cream to a boil. Turn off heat, add a pinch of salt and set aside to cool.
- Butter your skillet. Spoon the dough into the bottom of the skillet or baking pan and press down to level and cover the bottom. (alternately, you can divide the dough among 5 or 6 ramekins). Place your skillet, pan or ramekins on a baking sheet (*don't skip this part or you'll potentially be cleaning your oven later!). Pour the maple/cream sauce over the dough being sure not to fill the pan no more that about 2/3 full (the cake will rise and you'll be pushing the limits of the edges here. You may not be able to add every bit of it). Bake for 20-25 minutes or until the puddings are golden brown and a tester inserted into the center of each cake comes out clean. Let cool for 5 minutes, serve warm with vanilla ice cream, creme fraiche or even sour cream.
More Maple Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Followed this, as written, and it was both easy and delicious! Actually, I did cut back a little on the sugar in the cake — was concerned by the comments about this being very sweet. Didn’t find it to be excessively sweet at all — just thoroughly delicious! Thanks for this!
I’m so glad you enjoyed it, Lisa :) Thanks so much!
Ever use half and half instead of heavy cream?
I haven’t, so I’m not sure how it would hold up. The sauce would certainly be thinner and of course, less creamy, but that said, should work.
Looks wonderful. I am not sure I should make it though. I would want to eat the whole thing.
I hear you, Dianne! I have a couple of strategies … make a 1/2 batch or make it when I have friends or family here, so there are no leftovers ;)
I’m celiac and dairy allergic, but this recipe sounded too good to pass up. Soooo, I subbed the wheat flour for a mixture of Tigernut flour/Potato starch and arrowroot flour, and instead of butter I used Earth balance dairy-free margarine, and instead of cream I used full-fat coconut milk and it still turned out amazing! I also avoid sugar so I used 1/2-3/4 cup (I didn’t measure) honey. The only changes that I’d make in the future would be to slice through the batter with a knife (like a pie) and make ‘gaps’ for the sauce to go as the sauce in mine all pooled in the centre of the dish rather than being evenly distributed making it slightly dry on the edges ( I guess that the gluten-free version is a little more dense than the original version). I also added some extra flour as I felt that the batter was a little too runny with the honey, and I think that I added a tiny bit too much. That said, the dessert was gone w/in 24 hours and was an amazing treat to have! I will definitely make it again. Oh and one other thing -I used parchment paper in the cast-iron skillet and cut the edges long to extend the ‘sides’ of my pan to prevent leakage and make cleaning a breeze, which worked perfectly. Thanks for the great recipe!
So glad you made it work for you, Melanie :) Thanks so much!
What size cast iron skillet do you need for the Maple Syrup Pudding Cake recipe that feeds 12 please?
I’ve used a 10-inch top diameter skillet here. As this is a very sweet dessert, you only need a spoonful for a serving, especially with ice cream. You’ll get lots of servings out of the skillet at that rate.
I’m giving 5 stars just for the maple cream topping. I just bottled the syrup from the first boil of our maples here in central Maine this afternoon and my wife asked me to deliver a dessert that was worthy (I’m the baker in our house). Well, it was too late and I was too pooped to make this cake, but we had two individual date cakes in the freezer. After warming, then poking holes in the cakes, I poured the hot maple cream syrup on them. A marriage made in heaven and my wife just loved it. Tomorrow I will make the cake portion and try it again. Thanks for the recipe and try this maple cream topping on just about anything and you will love it!
I agree about that sauce, Mark and especially with your first batch of syrup! Does it get any better than that?! :) Sap isn’t running here just yet, but we are starting to get a few warm days, so it should be soon. Can’t wait! Enjoy the cake, too. Thanks!
Could you substitute almond flour for the wheat flour in this recipe?
Hi Katherine, I don’t think you could replace all of the wheat flour with almond and expect the same results. I’m assuming you are looking for a gluten free option? If so, I’d be more inclined to try a cup-for-cup gluten free flour.
Absolutely love this recipe! when i am craving something sweet and see that I still have some left over, my heart explodes!!!!!
Thanks Ashley and yes, it’s one of my favourites for when I’m feeling the need for a warm sweet :) So glad you are enjoying it!
Recently made this because it is maple syrup season (although not the best in the Maritimes this year – too many up & down temperatures)!
Followed your instructions to a tee. Didn’t use all of the sauce for fear of an overflow. Was expecting a very sweet dessert but we enjoyed it. Reheated next-day portions in the microwave.
Didn’t realize until I reread your notes that this was called “Pouding Chomeur”!
Your site remains very addicting!! Fantastic photos!!!!
So glad you enjoyed it Irene and yes, it surprising in it’s lack of over-the-top sweetness, isn’t it? And thanks :)
Thank you so much for sharing! I love Maple Syrup and finding these super delicious treats just makes my day!
So glad, Mirella :) I am a sucker for all things maple, as well!
This looks marvelous! I’m wondering if I should 1 1/2 the recipe, as my cast iron is a 12″ size. I’ll probably try it out to see if it works, following your 2/3 full rule!
Thanks Janey and yes, I think I would bump it up by half for a 12″ skillet. Enjoy!
Made this tonight, and oh my goodness, what a treat! I served it with vanilla bean gelato, but actually preferred it without. And yes, that means I had two servings! :)
So glad you enjoyed it, Kate :)
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Hi! This cake looks beautiful :)
I have a question, is there any substitutes i can use instead of maple syrup, like honey?
It’s hard if not impossible to find maple syrup in my country :( so, what can i do?
Thanks :)
Hi Valentina. I’m sad that you can’t get maple syrup. I wish I could send you some :) Here’s a “make your own maple syrup” recipe, if you can get your hands on maple flavouring – http://www.wikihow.com/Make-Artificial-Maple-Syrup-at-Home This would be a good substitute.
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I have been tapping a few trees for about 4 years now, this is the best recipe for maple syrup dessert I have had. Thank you so much. Maria
So glad you enjoyed it, Maria.
I’m crazy about maple syrup. I put it in practically everything :) Your cake looks absolutely delicious. One year I would love to go sugaring off!
Thanks Renee. There is a lot of maple syrup made around here, so I have been out a few times (it was a regular school trip when I was in elementary school).
How was your trip to my part of the world? (HV is just about an hour away from me). So sad I missed it but I did read all the tweets. You ate well, I could see by the food photos shared on twitter :)
This looks delicious! I love all your cast-iron cooking and baking :) Do you ever feel like your pan will lend a savory flavor (say, from making a garlicky dish) to the next sweet thing you make in it? I have only barely noticed… not enough to stop me or have me use two pans though (like I use two cutting boards — no garlic/chile flavors in my sliced desserts, please!). This is so inspiring! Yummm… happy Spring :)
Hi Sophie. Hmmm. I have never thought about that, so I guess I’ve never noticed. Truth be told, I tend to bake a lot more in mine than cook savoury dishes in it. I seem to use my cast-iron Dutch oven thingy more often for savoury dishes.
And happy Spring to you, too! It’s almost arrived here (so late this year here – we still have a bit of snow in our yard yet) I’m embracing every sign of Spring I can :)
this looks so yummy!
Thanks so much, Dina. Enjoyed browsing your site. You have many great treats close at hand. I’m jealous :)
This looks so good! I love using my cast iron skillet! I’m trying to find a reason to make this and soon!
Thanks so much, Kathy. I truly believe everything tastes better baked in a cast iron skillet. Hope you get a chance to try this. It’s pure comfort food.
I really enjoy Pudding Chomeur, especially during maple syrup season.
Me too, bellini. It’s the first thing I make when we pick up our supply of maple syrup in the Spring.
This sounds devine! Can you believe I never liked maple syrup up until 2 years ago. I always preferred pancake syrup. What was I thinking? Now, I can’t eat my pancakes without good ol’ Canadian Maple Syrup! :)
Thanks Liz. I am a huge maple syrup fan, too. It’s a bit of an indulgence these days, but one of those things that’s just worth it.