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Pudding Chomeur

by:
August 30, 2009
4.4
5 Ratings
  • Prep time 24 hours 10 minutes
  • Cook time 25 minutes
  • Serves 6
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

Test Kitchen Notes

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 —The Editors

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Ingredients
  • 2 eggs
  • 2/3 cup butter
  • 1 cup sugar
  • 2 1/3 cups all purpose flour
  • 1 teaspoon baking powder
  • 2 cups maple syrup
  • 2 cups heavy cream
Directions
  1. Beat butter and sugar until smooth
  2. Add eggs one at the time
  3. Add flour and baking powder and stir until flour is completely incorporated.
  4. Chill for at least 24 hours
  5. Preheat oven a 450 degres. Bring syrup and cream to a boil in a saucepan
  6. Divide dough in 6 ramekins and fill each with the cream and syrup mix
  7. Place ramekins on a baking sheet and bake for 20-25 minutes
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37 Reviews

Write a Review
gld I. October 14, 2024
a great alternative to sticky toffee pudding. great and easy for a crowd.
Talin February 2, 2020
Love the flavor of this dessert, also very simple make. I would probably change the recipe a bit. I followed instructions exactly as described but I found that the cake itself is rather dry. I would probably bring dough to room temperature or skip chilling all together. Reason being is the sauce doesn’t really get in the center and only gathers around it. If the dough was pliable you would be able to get the sauce In the center so it wouldn’t be so dry.
Gibson2011 January 20, 2016
I'm looking to halve this and bake it in a single dish. From some of the comments, it looks like cooking time could be flexible, which is fine. What size dish do you think I should use if I'm looking to serve only two people?
edgar H. November 25, 2015
very good yum yum. thank you.


monique December 29, 2013
I have been making this for mnay years and it is almost as good with 2 cups brown sugar and 1 cup water, add 1/4 cup butter, heat to melt butter and pour over batter and bake. No need to let batter sit in fridge, serve warm with ice cream or whipped cream, awesome
Karin November 23, 2013
I found this on an après ski website...just wondering how to adjust the recipe for 10,000 ft.
Patricia S. April 22, 2013
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.
Mark L. February 27, 2013
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...
karmaya December 20, 2012
i'd like to try this using 1/2 maple syrup and 1/2 brown sugar. has anyone tried that?
BavarianCook April 2, 2012
You had me at "decadent"!!! This will be on my agenda this coming weekend. Thank you!
jschlimmer March 8, 2012
My kind of recipe - really good and really really easy! Its a keeper.
yercinnamongirl February 20, 2012
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!
bronwyncarlisle July 9, 2012
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.
madeleine November 21, 2015
What is the temp/cook time on the big pyrex version? Thanks!
bronwyncarlisle November 21, 2015
Until it's cooked! In Farenheit probably around 350°, or 180°C. The bigger you make it the longer it takes to cook. If you put the syrup on warm it'll cook faster. Somewhere between half an hour and an hour.
Bea July 22, 2022
Hi Yercinnamongirl! Would you pour the batter after having poured the syrup? In some recipes I've found, people pour the syrup on top of the batter. I'm so looking forward to trying this recipe (but with a GF flour)!
Iris9 January 14, 2012
Do I really need to chill this for 24 hours? I want to make it tonight. Looks yummy!
Soozll January 16, 2011
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!
Marrie January 15, 2011
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
aclezotte December 5, 2010
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?
marymichael November 12, 2010
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!
Midnite B. October 10, 2010
Wow! Does this look delicious. Thanks for the recipe and will be making this on one of my
snowed in days.
Serene September 19, 2010
Oh, my god, that looks *incredible*.
thirschfeld March 1, 2010
Saving this to my recipe file. This looks sooooo, soooo good. Can't wait to dig into it.