Pouding chômeur (maple pudding)

The French-speaking province of Québec produces more than 70% of the world’s maple syrup. It’s no wonder that maple syrup plays a large role in Canada’s culinary traditions. This sweet, comforting dessert is known and loved in homes across the province.

Skill level
Cooking time
60 minutes
10 to 12 servings
Part 1

2/3 cup (170 g) flour

¼ cup (60 g) spelt flour or whole wheat flour

2 tsp (10 ml) baking powder

¼ tsp (1.5 ml)



Part 2

½ cup (125 g) butter, at room temperature

½ cup (125 g) sugar


Part 3

2 large eggs

½ cup (125 ml) milk


Part 4

2 cups (500 ml) 35% cream

2 ½ cups (625 ml) maple syrup

1. Mix the dry ingredients from part 1 and set aside.

2. Combine the butter and sugar from part 2 and set aside.

3. In a saucepan, combine the cream and syrup from part 4 and bring to a boil. Set aside.

4. In a mixer, combine the dry ingredients from part 1, wet mixture from part 2, and the milk and the eggs from part 3, one after the other. Mix well.

5. Pour the mixture into an ovenproof dish. Cover with the cream and maple syrup mixture from part 4.

6. Bake at 400°F (200°C) convection setting for about 30 minutes. Check doneness by inserting a knife into the centre. The pudding is done if the tip remains clean.

Chef’s Tips

Place a baking sheet in the bottom of the oven in case the batter overflows during baking.

Source: Taste of Canada Cookbook. Provided by Ariane Maurice, head chef of the bakery, Québec Institute of Hospitality and Tourism Management (Institut de tourisme et d'hôtellerie du Québec).