Pouding Chomeur

Chef John pours cream and maple syrup over a simple cake batter to make pouding chomeur, a decadent 'unemployed man's pudding' from Depression-era Quebec.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 602 Calories

Ingredients

• 1 teaspoon baking powder
• 2 cups heavy cream
• 2 eggs, at room temperature
• 2 cups maple syrup
• 0.75 cup white sugar
• 1.75 cups all-purpose flour
• 0.25 teaspoon vanilla extract
• 0.75 cup unsalted butter, at room temperature
• 0.5 teaspoon fine salt

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Butter a deep baking dish and place it on a sheet pan.

Step 2

Bring maple syrup and heavy cream to a boil in a deep saucepan over medium-high heat. Turn off heat once mixture starts to bubble, stir, and set aside.

Step 3

Beat butter and sugar together in a bowl using a spatula or electric mixer until creamy and well combined. Whisk in vanilla extract and 1 egg until incorporated. Mix in the other egg. Sprinkle in baking powder, salt, and flour. Mix with a spatula until batter is just combined.

Step 4

Transfer batter to the prepared dish and pour the maple-cream sauce on top, stopping between 1/2 to 1-inch from the top of the dish. Reserve any extra sauce.

Step 5

Bake in the center of the preheated oven until pudding is golden brown and a toothpick inserted into the center comes out mostly clean, about 30 minutes. Let cool for 10 minutes; serve pudding with any extra maple-cream sauce.