Classic Pouding Chômeur with Maple Sauce

Name: Classic Pouding Chômeur with Maple Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: Quebecois
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 2 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter (softened); 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup milk; 1 cup pure maple syrup; 1 cup heavy cream; 1/2 cup unsalted butter

50 min 8 servings Easy

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Classic Pouding Chômeur with Maple Sauce

Indulge in this traditional Québec dessert featuring a simple cake batter topped with rich maple syrup, creating a luscious pudding-like treat.

Prep

15 min

Cook

35 min

Total

50 min

Servings

Difficulty

Easy

Pouding Chômeur, or 'poor man's pudding,' is a classic dessert deeply rooted in Québec's culinary history. Created during the Great Depression, it is a testament to the ingenuity of home cooks who transformed humble ingredients into a delicious treat. This dessert features a simple cake batter that bakes into a soft, fluffy cake atop a luscious maple syrup sauce. The magic of Pouding Chômeur lies in its preparation: a rich maple-cream syrup is poured over cold cake batter, allowing the syrup to sink beneath and form a delectable sauce as it bakes. The result is a comforting dessert that is both simple and indulgent, perfect for any occasion, from casual family dinners to festive celebrations.

Ingredients

Servings

For the Cake Batter

For the Maple Sauce

Instructions

Prepare the oven and baking dish

Preheat your oven to 350°F (175°C). Grease a 20 cm (8-inch) square baking dish.

Pro tip: Use a glass or ceramic dish for even baking.

Mix dry ingredients

In a bowl, whisk together the flour, baking powder, and salt.

Pro tip: Ensure no lumps remain in the dry mixture.

Cream butter and sugar

In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.

Pro tip: Beat for about 2-3 minutes for best results.

Combine wet ingredients

Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.

Pro tip: Make sure each egg is fully incorporated before adding the next.

Complete the batter

Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.

Pro tip: Do not overmix to keep the cake tender.

Prepare the maple sauce

In a small saucepan, combine the maple syrup, heavy cream, and butter. Heat over medium heat until the butter melts and the mixture is smooth.

Pro tip: Stir occasionally to prevent scorching.

Assemble the dish

Pour the cake batter into the prepared baking dish. Slowly pour the warm maple sauce evenly over the cold batter. Do not stir.

Pro tip: Ensure the syrup covers the entire surface of the batter.

Bake the pudding

Bake in the preheated oven for 35-40 minutes or until the cake is golden and a toothpick inserted into the centre comes out clean.

Pro tip: The syrup should bubble around the edges.

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Tips & Tricks

<ul><li>Use cold batter to ensure the syrup sinks beneath.</li><li>Do not stir the syrup once poured over the batter.</li><li>Ensure the syrup is evenly distributed over the batter.</li></ul>

Serving Suggestions

To enjoy Pouding Chômeur at its best, serve it warm, allowing the syrup to ooze into each bite. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream to enhance the flavours. This dessert can be made ahead; simply prepare the batter and syrup separately, refrigerate, and combine just before baking. Leftovers can be stored in the refrigerator for up to three days. Reheat gently in a low oven to maintain its delightful texture and flavour.