Maple syrup is almost synonymous with Canada and this Pouding Chomeur - Canadian Maple Pudding recipe includes a cup of the pure stuff for the sauce that goes alongside this pudding. Likely if you’ve clicked on this you like puddings, but have you ever made one? Or if not, what puts you off?
Whilst this genre of baking is probably one of the least photogenic, there is a place for puddings in our lives and one huge reason is the comfort factor when serving up a warm dish that is freshly baked or digging in when one is served up with a heavy pour of custard or cream. They’re made for winter and they come served in layers which is why puddings will continue to show up on this site.
Why you'll love this
Light cake texture
Unlike traditional pudding consistency, the cake itself is a really light and fluffy consistency thanks to whipping the butter and adding eggs one at a time which allows plenty of air to be introduced to the base of our batter.
Sweet sauce
The maple cream sauce adds a sweetness without overpowering our dessert and is the perfect accompaniment to our fluffy cake.
Ingredients and substitutions for Pouding Chomeur - Canadian 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 serve up here.
- 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.
Equipment needed to make this
Mixing bowl: You’ll need a large mixing bowl to prepare the cake batter.
Stand or hand mixer: A stand mixer or hand mixer works best here to prepare your cake.
Saucepan: You’ll need a small saucepan to simmer your sauce ingredients.
Baking dish: A nice heavy duty baking dish works a charm here so as to ensure your pudding doesn’t bubble over when baking.
More puddings you’ll love
Chocolate Self Saucing Pudding
How to make Pouding Chomeur - Canadian Maple Pudding:
Preheat your oven to 220C/425F and lightly greaseproof a baking dish with a thin layer of butter.
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.
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!
Pouding Chomeur - Canadian Maple Pudding
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 10 1x
- Category: Pudding
- Cuisine: Canadian
Description
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.
Ingredients
Sauce
340 grams / 1 cup maple syrup
250 milliliters / 1 cup heavy cream
Pudding batter
170 grams / 6 ounces butter, room temperature
125 grams / ⅔ cup superfine/caster sugar
¼ teaspoon vanilla extract
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!
Notes
Nutrition
- Calories: 454 calories per serve
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