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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
