Maple Walnut Pudding Chômeur is a classic French-Canadian dessert featuring a soft, cake-like texture with a rich, self-saucing maple syrup glaze. The chopped walnuts add a delightful crunch, while the warm maple-infused sauce creates an irresistible caramelized sweetness. This comforting dessert is best served warm with cream or ice cream.
Why You’ll Love This Recipe
- Authentic French-Canadian dessert: A beloved classic with deep roots in Canadian cuisine.
- Self-saucing magic: As it bakes, the maple syrup sauce thickens into a luscious caramel-like glaze.
- Perfectly balanced flavors: The combination of walnuts, brown sugar, and maple syrup creates a rich yet not overpowering sweetness.
- Easy to make: Simple ingredients and straightforward steps make this a great dessert for any occasion.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- ⅔ cup chopped walnuts
- ¼ cup butter, at room temperature
- ¾ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup milk
For the Sauce:
- 1 ½ cups light brown sugar, packed
- 1 ½ cups boiling water
- ½ cup real maple syrup
Directions
Step 1: Prepare the Baking Pan
- Preheat the oven to 350°F. Grease a 9-inch square baking pan and place it on a baking sheet.
- Sprinkle the chopped walnuts evenly over the bottom of the greased pan.
Step 2: Make the Cake Batter
- In a large bowl, use an electric mixer to beat the butter and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Mix just until combined.
- Spoon the batter into the prepared pan, spreading it evenly over the walnuts.
Step 3: Prepare the Sauce
- In a medium saucepan over high heat, combine the brown sugar, boiling water, and maple syrup.
- Bring the mixture to a boil, then reduce the heat to medium and let it boil for 2 minutes.
- Carefully and slowly pour the hot sauce over the batter in the pan. Do not stir.
Step 4: Bake and Serve
- Bake in the preheated oven for 30–40 minutes, or until the cake is golden brown and pulling away from the sides of the pan.
- Let it cool for a few minutes before serving.
- Serve warm with a drizzle of cream or a scoop of ice cream.
Servings and Timing
- Servings: 12
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Nut-free version: Omit the walnuts or replace them with sunflower seeds for a crunch without nuts.
- Spiced version: Add a pinch of cinnamon or nutmeg to the cake batter for extra warmth.
- Extra maple flavor: Increase the maple syrup in the sauce to ¾ cup for a stronger maple taste.
- Chocolate twist: Add chocolate chips to the batter for a unique maple-chocolate combination.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze individual portions in airtight containers for up to 2 months. Thaw in the refrigerator before reheating.
- Reheating: Warm in the microwave for 20–30 seconds or reheat in a 300°F oven for 10 minutes.
FAQs
1. What does “pudding chômeur” mean?
“Pudding chômeur” translates to “unemployed man’s pudding,” as it was originally created during the Great Depression with simple pantry ingredients.
2. Can I use dark brown sugar instead of light brown sugar?
Yes, dark brown sugar will give the dessert a deeper caramel flavor.
3. Can I make this ahead of time?
Yes, you can prepare and bake the dessert ahead, then reheat individual portions before serving.
4. Is it necessary to use real maple syrup?
Yes, real maple syrup provides the authentic flavor of this classic dish. Artificial maple syrup won’t deliver the same depth of flavor.
5. Why do I need to pour the sauce over the batter without stirring?
The sauce sinks as the cake bakes, creating the signature self-saucing effect.
6. What can I serve with this dessert?
It pairs beautifully with vanilla ice cream, whipped cream, or a drizzle of heavy cream.
7. Can I use a different type of pan?
A similar-sized round or rectangular baking dish will work, but avoid very deep dishes, as the sauce needs room to thicken.
8. What happens if my sauce is too thin after baking?
Let the pudding sit for a few minutes to allow the sauce to thicken. If it’s still too thin, bake for an additional 5 minutes.
9. Can I double the recipe?
Yes! Use a larger baking dish and adjust the baking time by adding 10–15 minutes.
10. Can I make this in individual ramekins?
Yes, divide the batter and sauce evenly among greased ramekins and bake for about 20–25 minutes.
Conclusion
Maple Walnut Pudding Chômeur is a decadent and comforting dessert that combines a fluffy cake with a rich, self-saucing maple syrup glaze. This classic French-Canadian treat is easy to make and perfect for any occasion. Serve it warm with ice cream or cream for an unforgettable maple experience!
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Maple Walnut Pudding Chômeur
- Total Time: 40-50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Maple Walnut Pudding Chômeur is a classic French-Canadian dessert with a rich history. A delightful self-saucing cake, it features a soft, fluffy walnut-studded cake baked over a bubbling maple syrup and brown sugar sauce. As it bakes, the sauce thickens and settles at the bottom, creating a luscious caramel-like layer that makes every bite decadent. Serve warm with cream or ice cream for the ultimate comfort dessert!
Ingredients
For the Cake:
- 2/3 cup chopped walnuts
- 1/4 cup butter, at room temperature
- 3/4 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup milk
For the Sauce:
- 1 1/2 cups light brown sugar, packed
- 1 1/2 cups boiling water
- 1/2 cup real maple syrup
Instructions
- Preheat the Oven:
- Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan and place it on a baking sheet to catch any drips.
- Sprinkle the chopped walnuts evenly over the bottom of the pan. Set aside.
- Prepare the Cake Batter:
- In a large bowl or stand mixer with the paddle attachment, cream together butter and brown sugar until light and fluffy.
- Add the egg and vanilla extract and mix until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Mix the Batter:
- Gradually add the flour mixture to the butter mixture in 3 additions, alternating with the milk, mixing just until combined.
- Spoon the batter into the prepared baking pan and spread it into an even layer.
- Prepare the Sauce:
- In a medium saucepan, combine brown sugar, boiling water, and maple syrup.
- Bring the mixture to a boil over high heat, then reduce heat to medium and boil for 2 minutes.
- Pour the Sauce Over the Cake Batter:
- Carefully and slowly pour the hot sauce mixture over the batter in the pan. Do not stir!
- Bake:
- Place the pan (still on the baking sheet) in the preheated oven and bake for 30-40 minutes, or until the cake is set, golden, and pulling away from the sides of the pan.
- Serve:
- Let the pudding cool slightly, then serve warm. Drizzle with cream or top with a scoop of vanilla ice cream for extra indulgence.
Notes
- Baking Tips: The sauce will settle at the bottom during baking to create the signature self-saucing effect. Be sure not to stir after adding the sauce.
- Nut Substitutions: If you prefer, swap the walnuts for pecans or leave them out altogether.
- Storage: Store leftovers in the fridge and reheat in the microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French-Canadian
