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
Scale
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
