Maple Pudding

Dig into this Maple Pudding recipe, also known as 'Pouding Chomeur' in French-Canadian cuisine. This classic dessert features a moist cake-like pudding soaked in a rich maple syrup sauce.

What is Maple Pudding?

Maple Pudding, also known as Pouding Chomeur, is a delicious dessert made with simple ingredients like maple syrup, butter, flour, and milk. It's a classic Canadian dessert that originated in Quebec.

Ingredients and substitutions for Maple Pudding

• Butter: Unsalted butter was used to make the cake, though you could definitely substitute with salted butter and omit any salt in the cake.
• Sugar: The best sugar here is superfine or caster which helps dissolve into the cake batter during whipping. You could half and half the sugar with light brown sugar and caster sugar, if you prefer.
• Eggs: Room temperature eggs, add structure to our cake, the egg helps to bind everything together so are essential.
• Flour: Plain or all purpose flour adds a light texture to the cake and you’ll keep a light crumb by only mixing until combined.
• Baking powder: Helping our cake to rise for a light crumb and avoid a stodgy result.
• Maple syrup: Pure maple syrup is the best thing to use here. You can experiment with other sweeteners if desired, however, for the most authentic taste, it’s best to stick to maple syrup.
• Heavy cream: Heavy cream thickens beautifully when baked and combines with our maple syrup to make a really nice sauce. If all you can source is pouring cream, that will also work well here.

See recipe card for quantities.

How to make Maple Pudding:

Step 1: Make the syrup: Bring the maple syrup and heavy cream to a boil. Stir and set aside.

Step 2: Butter base: Beat the butter and sugar until pale and fluffy.

Step 3: Eggs and vanilla: Add in the vanilla extract and 1 egg and beat. Repeat with remaining egg and combine.

Step 4: Dry ingredients: Toss in the dry ingredients and fold until the batter smooth, spooning into your baking dish.

Step 5: Syrup topping: Slowly pour the syrup mixture on top.

Step 6: Bake: Bake until golden and then allow to cool before serving with a little pouring cream.

Step 7: Serve: Spoon up, drizzle a little more cream over and dig in!

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Maple Pudding

Sylvie Taylor

This Canadian Maple Pudding recipe has a light butter cake that is easy to whip up all enveloped with a maple and cream sauce makes for a warm pudding for those cooler days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Puddings

Cuisine Canadian

Servings 10

Calories 454 kcal

Ingredients

  

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Sauce

• 340 grams / 1 cup maple syrup
• 250 milliliters / 1 cup heavy cream

Pudding batter

• 170 grams / 6 ounces butter room temperature
• 125 grams / ⅓ cup superfine/caster sugar
• ¼ teaspoon vanilla extract
• 110 grams / 2 eggs room temperature
• 4 grams / 1 teaspoon baking powder
• ¼ teaspoon sea or kosher salt
• 282 grams / 1 ¾ cups plain flour

Instructions

 

• Preheat your oven to 220C/425F and lightly greaseproof a baking dish with a thin layer of butter.

Sauce

• Place the maple syrup and heavy cream into a saucepan on medium heat and bring to a boil.
• Once it begins to bubble, stir and remove from the heat. Set aside.

Pudding batter

• To make the batter, place the butter and sugar into a bowl and beat until pale and fluffy, approximately 1 minute.
• Add in the vanilla extract and 1 egg and beat until well combined.
• Add the remaining egg and combine.
• Toss in the flour, baking powder and salt and fold until the batter is formed and no dry portions remain in the edge or base of your bowl.
• Spoon the batter into your baking dish and smooth out.
• Slowly and carefully pour the maple syrup mixture over the back of a spoon all over your batter.
• Place in the oven and bake until golden, approximately 30 minutes.
• Remove and allow to cool for 5 minutes.
• Serve up with a little drizzle of cream.
• Dig in!

Video

Notes

• Maple syrup: Pure maple syrup is the best thing to use here. You can experiment with other sweeteners if desired, however, for the most authentic taste, it’s best to stick to maple syrup.
• Heavy cream: Heavy cream thickens beautifully when baked and combines with our maple syrup to make a really nice sauce. If all you can source is pouring cream, that will also work well here.
• Flavor of the pudding: The rich maple syrup gives it a sweet, caramel-like taste, while the buttery pudding underneath adds a creamy texture.
• Can be made ahead: Maple Pudding can be made ahead of time and reheated when you're ready to serve. After baking, let it cool completely, then cover and refrigerate. When you're ready to enjoy, simply reheat individual portions in the microwave or oven until warm.

Adapted from allrecipes

Nutrition

Calories: 454kcal

Keyword cake, caramel

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