Pudding Chomeur
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Author Notes: Pudding Chômeur is a traditional cake from Québec. It is rich and decadent and a perfect winter desert. With heavy cream on top of it it's even better! - Camille - camille
Food52 Review: If you crossed sticky toffee pudding with pancakes and maple syrup, you would get chomeur, a buttery biscuit submerged in a bath of maple syrup and cream. Pudding Chomeur takes no time to prepare: you mix the dough in 10 minutes and refrigerate it, and then the next day, you drop it into ramekins, pour over the syrup and cream and pop it into a very hot -- 450 degrees -- oven. As the syrup mixture boils it poaches and glazes the biscuit. This makes it both a great no-stress dinner party dessert and fun baking project to do with your kids. The recipe calls for 6 ramekins. The pudding is so rich you might want to make it in 10 to 12 small ramekins, baked for slightly less time, about 20 minutes. The batter should half fill the ramekins, and the syrup should come no closer than 1/4-inch from the rim, or it will boil over. - A&M - A&M
Serves 6
- 2 eggs
- 2/3 cups butter
- 1 cup sugar
- 2 1/3 cups all purpose flour
- 1 teaspoon baking powder
- 2 cups maple syrup
- 2 cups heavy cream
- Beat butter and sugar until smooth
- Add eggs one at the time
- Add flour and baking powder and stir until flour is completely incorporated.
- Chill for at least 24 hours
- Preheat oven a 450 degres. Bring syrup and cream to a boil in a saucepan
- Divide dough in 6 ramekins and fill each with the cream and syrup mix
- Place ramekins on a baking sheet and bake for 20-25 minutes
- This recipe is a Wildcard Contest Winner!
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about 1 month ago Patricia Shea
I made this last night - cut the recipe in half and only let the dough sit in the 'fridge for about 2 hours - it was SPECTACULAR!! Yes it does taste a lot like sticky toffee pudding which is also a big favourite of mine - thanks for this great recipe.
4 months ago Mark Lemieux
fyi - the word "chomeur" means "unemployed"... this pudding was staple in french canadian famlies during difficult economic times ex: great depression etc... while times were tough, maple syrup was always bountiful...
6 months ago karmaya
i'd like to try this using 1/2 maple syrup and 1/2 brown sugar. has anyone tried that?
about 1 year ago BavarianCook
You had me at "decadent"!!! This will be on my agenda this coming weekend. Thank you!
over 1 year ago jschlimmer
My kind of recipe - really good and really really easy! Its a keeper.
over 1 year ago yercinnamongirl
I'm from Quebec :) and it was fun to see this "pouding chomeur" This recipe is one that mothers pass down to their daughters. We make it in a snap while the kids are setting the table (we don't chill the batter) In my mother's version we put it in a big pyrex (not ramekins) and she would often replace the maple syrup with brown sugar and the heavy cream with plain water and just put it all in cold in the oven it is kind of a leap of faith to make it because it looks like won't be good that the batter won't spread over the syrup but IT ALWAYS TURNS OUT! It is foolproof!
11 months ago bronwyncarlisle
I'm from New Zealand, and we make something very similar with scone dough (what Americans would call biscuit dough) Golden Syrup and water, and call it "Scone Pudding". In a big pyrex just like your mother did. My son loved it. Dead easy, and no we don't chill the batter either. You mix it up (no recipe) and throw it in the oven, then serve it with runny cream poured on at the table.
over 1 year ago Iris9
Do I really need to chill this for 24 hours? I want to make it tonight. Looks yummy!
over 2 years ago Soozll
I made this last night and, boy oh buddy, is it delicious! I didn't have ramekins large enough so I just mounded the dough in an 9" square pan over a little of the sauce on the bottom, then poured the rest over and around the dough. (used the technique from a recipe for Maple Pudding Cake on Epicurious) The dough spread out and made the dessert look almost like a cobbler. The flavor is amazing, my husband loved it. I will definately make this again. I'm so glad you entered this recipe and thankful it was an editors pick..I'd have never known about it and it's history otherwise!
over 2 years ago Marrie
Hi, I'm from Québec, where this recipe is from..
We cook it in a shallow pan, instead of Ramquins....easier, and more practical
Yes, it is as good with brown sugar.... well...almost as good...
good luck,
Marrie
over 2 years ago aclezotte
How is the texture of the bottom of it supposed to be? Mine was very dense, with the sauce seemingly only penetrating a centimeter or two. Is this the way it's meant to be, or did I do something wrong?
over 2 years ago marymichael
What size ramekins do you use for six servings? Am thinking of making this for a dinner party and want to try it out soon-- sounds absolutely yummy!
over 2 years ago Mary J
Wow! Does this look delicious. Thanks for the recipe and will be making this on one of my
snowed in days.
over 2 years ago Serene
Oh, my god, that looks *incredible*.
over 3 years ago thirschfeld
Saving this to my recipe file. This looks sooooo, soooo good. Can't wait to dig into it.
over 3 years ago eatboutique
I wonder how this would do if the dough only sat in the fridge for say... 12 hours?
over 3 years ago chinagirl
I can already smell the maple syrup wafting out of those ramekins, and I haven't even made it yet! Is this ever served with anything besides, perhaps, hot coffee?
over 3 years ago camille
@Fattoush, I often make my pudding chomeur with brown sugar, it's not as good, but a lot less expensive!
over 3 years ago camille
@Fattoush, I often make my pudding chomeur with brown sugar, it's not as good, but a lot less expensive!
over 3 years ago camille
@Fattoush, I often make my pudding chomeur with brown sugar, it's not as good, but a lot less expensive!
over 3 years ago camille
@Fattoush, I often make my pudding chomeur with brown sugar, it's not as good, but a lot less expensive!