Name: Easy Pouding Chômeur
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1
Cuisine: Canadian
Ingredients: 1 cup maple syrup 250 ml; 1 cup water 250 ml; 1 1/2 cups all-purpose flour 225 g; 1 cup sugar 200 g; 1/2 teaspoon salt 2 g; 2 teaspoons baking powder 10 g; 1/4 cup melted butter 60 ml; 2 eggs; 1 teaspoon vanilla extract 5 ml; 3/4 cup milk 175 ml

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By Rebecca St.Clair

This easy pouding chômeur recipe is a comforting Quebec dessert featuring a tender cake with a warm maple syrup sauce. Made with pure maple syrup, this classic French-Canadian dessert is simple to prepare and full of rich maple flavour. If you’re searching for the best pouding chômeur recipe, this traditional favourite never disappoints.

Warm, rich, and irresistibly sweet, this easy dessert recipe is a classic in French-Canadian cuisine. The simple batter bakes into a fluffy cake while a golden maple syrup sauce forms underneath, creating a delicious pudding-like texture.

A serving of pouding chômeur on a white plate with gold maple leaves. There is whipped cream and raspberries on top.

Originating in Québec, this comforting classic transforms simple pantry ingredients into a warm, indulgent treat. This easy Canadian dessert recipe is perfect for maple season. Discover this authentic Canadian comfort food.

A baked pouding chômeur with slices removed. There is a large serving spoon inside the dish.

Why You’ll Love This Recipe

Easy – Incredibly quick and easy to make. This dessert even makes it’s own sauce right inside the pan.
Traditional – A beloved traditional recipe that has stood the test of time.
Seasonal – Perfect for celebrating maple season in the early spring.

A serving of pouding chômeur on a white plate. There is a spoon and on the plate and the pouding is garnished with whipped cream and raspberries.

How to store easy pouding chômeur

Fridge

Allow the pouding chômeur to cool completely.
Cover the baking dish completely with plastic wrap or transfer portions to an airtight container.
Store it in the refrigerator for up to 5 days.

To serve,
Pouding chômeur tastes best warm. Reheat individual portions in the microwave for 20–40 seconds or warm the dish in the oven at 300°F (150°C) for about 10–15 minutes until heated through.

Freezer

You can freeze pouding chômeur, though the texture may soften slightly.

Place cooled portions in a freezer-safe airtight container.
Freeze for up to 2 months.
Thaw overnight in the refrigerator.
Reheat before serving.

A side view of a serving of pouding chômeur. It has fresh raspberries on top.

How to serve Pouding Chômeur

While this cake is absolutely perfect served just as it is, since it does make it’s own icing, my favourite ways to serve this cake is warm with ice cream to melt on top.

Thick whipped cream on top of this cake adds an extra layer of decadence, especially when paired with fresh berries for the perfect balance of flavours.

Ingredients

Maple syrup – Use pure maple syrup for this recipe.
Flour – All-purpose flour
Sugar – I used white sugar for this recipe.
Baking powder – To lift and rise the cake batter.
Salt – Flavour.
Vanilla extract – Flavour.
Milk – To bring the batter together.
Butter – Melted butter for a rich cake.
Eggs – To add soft texture to the cake.

How to Make Easy Pouding Chômeur

In a sauce pot over medium-low heat, mix together 1 cup of maple syrup and 1 cup of water.
Bring to a simmer.
Preheat oven to 350 °F (180 °C).
Grease a 9×9-in pan.
In a large bowl, mix together 1 1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1 cup sugar.
Pour in 3/4 cup milk, 1/4 cup melted butter, 2 eggs, and 1 teaspoon vanilla extract.
Mix until the batter is just combined.

A metal sauce pot with a mixture of maple syrup and water inside.

8. Pour the batter into the prepared pan.

9. Gently pour the hot maple syrup mixture on top of the cake batter.

Pouding chômeur batter in a square casserole dish.

10. Bake in the preheated oven for 40 to 45 minutes or until the cake is golden and set in the middle.

11. Remove from the oven and allow to cool slightly, about 5 minutes.

12. Serve by turning each slice over so the creamy maple syrup pudding layer is on top of each slice.

A baked pouding chômeur in a square casserole dish.

1 cake