Maple Syrup Pudding Chomeur Recipe

Introduction

Pudding Chomeur is a classic Canadian dessert featuring tender dough baked in a rich, sweet maple syrup sauce. Its unique combination of fluffy pudding and caramelized syrup makes it a comforting treat perfect for any occasion.

Ingredients

• 2 sticks unsalted butter (at cool room temperature)
• 1 scant cup brown sugar (packed)
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon cinnamon
• 2 eggs
• 10 oz all purpose flour (by weight, about 2 1/3 cups)
• 1 teaspoon baking powder
• 2 cups maple syrup (Grade B recommended)
• 2 cups heavy cream
• 1/2 teaspoon fine sea salt

Instructions

1. Step 1: For the dough, cream the unsalted butter until smooth using a mixer or by hand.
2. Step 2: Add the brown sugar, 1/2 teaspoon sea salt, and cinnamon. Continue creaming until the mixture is light and fluffy, scraping down the bowl as needed.
3. Step 3: Beat the eggs separately, then gradually drizzle them into the butter mixture while mixing to combine thoroughly.
4. Step 4: Whisk the all-purpose flour and baking powder together. Add this dry mixture to the wet ingredients on low speed and mix just until combined. Refrigerate the dough overnight to improve texture.
5. Step 5: Prepare the syrup by bringing the heavy cream, maple syrup, and remaining 1/2 teaspoon sea salt to a boil. Remove from heat once boiling.
6. Step 6: To assemble, divide the dough into 10–12 equal portions. Place one portion into each ramekin or arrange all pieces side by side in a large baking dish.
7. Step 7: Pour the hot syrup mixture evenly over the dough portions.
8. Step 8: Bake at 450°F (232°C) for 20–25 minutes, or until the tops turn a deep golden brown.
9. Step 9: Serve warm with extra syrup and a spoonful of heavy cream, sour cream, or crème fraîche for added richness.

Tips & Variations

• Using Grade B maple syrup adds a richer, more complex flavor to the syrup.
• For a quicker version, you can bake the dough immediately rather than refrigerating overnight, though the texture may be less tender.
• Try adding a pinch of nutmeg or allspice to the dough for warming spice notes.
• Serve with fresh berries or a dollop of whipped cream for extra indulgence.

Storage

Store leftover pudding chomeur covered in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or warm them in the oven at a low temperature until heated through. The syrup may thicken in the fridge; you can loosen it with a little warm cream before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pudding chomeur without maple syrup?

While maple syrup is traditional for its signature flavor, you can substitute with a mixture of brown sugar and water or a light caramel sauce, though the taste will differ from the authentic version.

Is it possible to prepare pudding chomeur ahead of time?

Yes, refrigerating the dough overnight improves its texture and flavor. You can also assemble the dessert ahead and bake it just before serving for convenience.

Maple Syrup Pudding Chomeur Recipe

---

★★★★★

4.7 from 130 reviews

• Author: Lana
• Total Time: Approximately 12 hours (including refrigeration)
• Yield: 10–12 servings 1x

Pin Recipe

Print Recipe

Description

Pudding Chômeur is a classic Quebecois dessert featuring tender dollops of buttery dough baked under a luscious maple syrup and cream sauce, creating a delightful contrast of textures and rich flavors. This comforting pudding is perfect for cozy gatherings and showcases the deep, caramelized notes of maple syrup paired with warm spices.

---

Ingredients

Scale 1x2x3x

For the Dough

• 2 sticks unsalted butter (at cool room temperature)
• 1 scant cup brown sugar (packed)
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon cinnamon
• 2 eggs
• 10 oz all purpose flour (by weight, about 2 1/3 cups)
• 1 teaspoon baking powder

For the Syrup

• 2 cups maple syrup (Grade B preferred)
• 2 cups heavy cream
• 1/2 teaspoon fine sea salt

---

Instructions

1. Prepare the Dough: Cream the unsalted butter in a mixing bowl until smooth. Add the brown sugar, sea salt, and cinnamon, continuing to cream until the mixture is light and fluffy. Scrape the bowl as necessary to ensure even mixing.
2. Incorporate the Eggs: Beat the two eggs separately, then drizzle them gradually into the creamed butter mixture, mixing thoroughly after each addition to maintain emulsification.
3. Add Dry Ingredients: Whisk together the all-purpose flour and baking powder. Stir this dry mixture into the butter-egg blend on low speed until just combined, being careful not to overmix. Cover and refrigerate the dough overnight to allow flavors to meld and dough to firm up.
4. Prepare the Syrup: In a saucepan, combine the maple syrup, heavy cream, and sea salt. Bring the mixture to a boil over medium heat, then immediately remove from heat and set aside.
5. Assemble the Pudding: Preheat the oven to 450°F (232°C). Either divide the dough into 10-12 equal portions and place each in individual ramekins, or place all portions side by side in a large baking dish.
6. Add the Syrup and Bake: Pour the hot maple syrup and cream mixture evenly over the dough portions. Bake in the preheated oven for 20-25 minutes or until the top is a deep, golden brown and bubbling.
7. Serve: Serve warm with additional syrup and a side of heavy cream, sour cream, or crème fraîche to enhance the creamy richness of the dessert.

Notes

• Refrigerating the dough overnight enhances flavor and texture, but if short on time, refrigerate for at least 2 hours.
• Using Grade B maple syrup provides a more robust flavor compared to lighter grades.
• Individual ramekins are perfect for elegant presentation and portion control.
• This dessert is best enjoyed warm to fully appreciate the contrast between the tender dough and gooey syrup.

• Prep Time: 20 minutes (plus overnight refrigeration)
• Cook Time: 20-25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Canadian

Keywords: Pudding Chomeur, Canadian dessert, maple syrup pudding, baked pudding, Quebec dessert