Pouding Chômeur is a beloved French Canadian dessert that combines a soft, cake-like base with a rich, caramelized maple syrup sauce. Traditionally enjoyed during sugar shack season, this warm, comforting dessert is perfect for welcoming spring. My version adds pecans for a nutty crunch, enhancing the depth of flavor. It’s simple to make, uses pantry staples, and is best served warm with a scoop of vanilla ice cream.
Table of Contents
- Why I Love This Recipe
- Ingredients & What to Look For
- Variations & Substitutions
- Directions
- How to Store & Make Ahead
- Other Cozy Baking Recipes You’ll Love
- Final Thoughts
- Connect With Me
Why I Love This Recipe
Growing up in Quebec City, pouding chômeur was a dessert I looked forward to every spring. It’s a nostalgic treat that embodies the flavors of maple season and the warmth of home. The combination of a light, fluffy cake soaked in maple syrup creates a perfect balance of sweetness and comfort. The added pecans in my recipe give it a delightful crunch and a hint of nuttiness that pairs beautifully with the rich caramel sauce.
Ingredients & What to Look For
For the Cake Batter:
- Butter – Use room-temperature unsalted butter for the best texture.
- Brown sugar – Adds moisture and a deep caramel-like flavor.
- Egg – Helps bind the batter and adds richness.
- Vanilla extract – Enhances the flavors.
- Milk – Regular or dairy-free alternatives work well (I used oat milk).
- Flour – Use all-purpose flour for a light, fluffy texture.
- Baking powder – Ensures a soft and airy cake.
- Salt – Balances the sweetness.
- Pecans – Adds a crunchy texture. Lightly toasting them before adding enhances their flavor.
For the Maple Mixture:
- Maple syrup – Use pure maple syrup for authentic flavor.
- Brown sugar – Deepens the caramelized sweetness.
- Water – Helps create the signature syrupy sauce.
Variations & Substitutions
One of the best things about pouding chômeur is how versatile it is! Whether you’re looking to adjust for dietary needs or add a unique twist, here are some easy variations and substitutions:
Make It Dairy-Free
- Butter Substitute – Swap the butter for dairy-free margarine or coconut oil.
- Milk Substitute – Use almond milk, oat milk, or coconut milk instead of regular milk.
Make It Gluten-Free
- Replace the all-purpose flour with a 1:1 gluten-free flour blend to make this recipe gluten-free. The texture may be slightly different, but it will still be delicious!
Switch Up the Nuts
- Not a fan of pecans? Try walnuts, almonds, or hazelnuts instead. You can also leave the nuts out entirely if you prefer a classic version.
Make it Boozy
- Add 1-2 tablespoons of bourbon, dark rum, or whiskey to the maple syrup mixture for an extra depth of flavor. The alcohol will cook off, leaving a rich, warm taste.
Try a Caramel Version
- Swap the maple syrup for 1/2 cup of caramel sauce for a more decadent, caramel-flavored twist on this classic dessert.
Use a Different Sugar
- Instead of brown sugar, try using coconut sugar for a slightly different sweetness.
Make It Extra Maple-Forward
- Replace the water in the syrup mixture with more maple syrup for a stronger maple flavor.
Add Spices for Extra Warmth
- Stir 1/2 teaspoon of cinnamon or nutmeg into the cake batter to add a cozy, spiced flavor.
Directions
- Preheat & Prepare – Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Make the Cake Batter – In a large bowl, cream butter and brown sugar until fluffy. Beat in the egg and vanilla extract, then mix in the milk.
- Combine Dry Ingredients – In another bowl, whisk flour, baking powder, and salt. Gradually fold into the wet ingredients until just combined. Gently fold in chopped pecans.
- Assemble – Spread batter evenly into the prepared baking dish.
- Make the Maple Mixture – In a saucepan, bring brown sugar, maple syrup, and water to a gentle boil. Simmer for 10 minutes, then carefully pour over the cake batter. Do not stir.
- Bake – Bake for 40-50 minutes, until golden brown and the edges pull away from the dish.
- Serve – Let cool slightly and serve warm with vanilla ice cream or whipped cream.
Expert Tips for the Best Pouding Chômeur
Use High-Quality Maple Syrup – Authentic maple syrup is key to this dessert. Avoid pancake syrups, which are mostly corn syrup.
Don’t Stir the Maple Mixture – Pour it over the batter but resist the urge to mix! It will naturally create a caramel-like sauce underneath.
Toast the Pecans – Lightly toasting pecans before adding them to the batter enhances their nutty flavor.
Make It Ahead – This pudding can be made ahead and reheated in the oven at 300°F for 10 minutes.
How to Store & Make Ahead
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven before serving.
- Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Make Ahead – Assemble the batter and maple mixture separately, then bake fresh when needed.
Other Cozy Baking Recipes You’ll Love
- Pecan Coffee Cake Recipe
- Spiced Cranberry Walnut and White Chocolate Scones
- Spiced Pear and Honey Cake
- The Best Apple Cake Recipe
- Winter Spice Banana Bread
FAQ
Final Thoughts
Pouding Chômeur is a nostalgic, comforting dessert that brings a taste of Quebec’s sugar shack season right to your home. Whether you’re making it for a family gathering or just craving a cozy treat, this easy and indulgent recipe is sure to impress.
Serve it warm with ice cream, and enjoy the magic of maple in every bite!
Connect With Me
Want to connect? Follow me on Instagram for more delicious recipes and food tips. And, join me over on Facebook where I share recipes daily!
Pecan Pouding Chômeur
This classic Quebec pouding chômeur is rich, maple-infused, and topped with crunchy pecans. A simple, cozy dessert perfect for sugar shack season!
Ingredients
- 1/4 cup butter, at room temperature
- 3/4 cup brown sugar
- 1 egg
- 1 tbsp vanilla extract
- 3/4 cup milk (or dairy-free alternative)
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- ⅔ cups of chopped pecans
For the Maple Mixture
- 1 1/2 cups brown sugar
- 1 1/2 cups water
- 1/2 cup maple syrup
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish.
- In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
- Gradually add the milk, mixing until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture and stir until just combined, then gently fold in the pecans.
- Transfer the batter into the greased baking dish.
- In a small saucepan, combine the brown sugar, water, and maple syrup. Bring to a gentle boil over medium heat, then reduce to low and simmer for about 10 minutes until slightly thickened.
- Gently pour the warm maple mixture over the cake batter in the baking dish. Do not stir; the syrup will settle at the bottom while baking.
- Bake for 40-50 minutes, or until the edges start to pull away from the sides of the dish and the top is golden.
- Let cool slightly before serving. Enjoy warm, ideally with a scoop of vanilla ice cream!
Notes
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 378Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 32mgSodium: 174mgCarbohydrates: 68gFiber: 1gSugar: 51gProtein: 4g
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
