Maple Walnut Pudding Chômeur Recipe

I recently prepared a Maple Pudding Chomeur and was instantly captivated. This French-Canadian classic combines tender cake ingredients such as unsalted butter, all-purpose flour, eggs and baking powder with the rich taste of maple syrup, brown sugar and chopped walnuts. Its self-saucing charm intrigued me to try more beyond measure.

I recently rediscovered this Maple Walnut Pudding Chômeur recipe and felt like sharing it with everyone who loves a good twist on the classic. It blends a bit of French-Canadian tradition with a rich, self-saucing cake twist.

I first combined 1/2 cup of unsalted butter with 1/2 cup of granulated sugar, then added 2 large eggs and 1/2 tsp of vanilla extract for that genuine homemade flavor. Mixing in 1 1/2 cups of all-purpose flour, 2 tsp of baking powder and a pinch of salt, I was all set.

Of course, the magic happens when the maple syrup, brown sugar and boiling water meet the walnut-studded cake in the oven creating a thick, delectable sauce that reminds me of some of the best maple dessert recipes out there. If you love treats like a pumpkin sticky toffee pudding cake or even a hearty bread pudding with maple syrup, you’re in for a real treat with this classic Canadian dessert.

Why I Like this Recipe

I like this recipe because it’s super fun to make—the fact that the batter sinks into the hot maple syrup mixture and turns into its own sauce is just crazy cool. I also love how the sweet maple flavor mixes with the crunch of the walnuts it gives the dish an awesome texture and taste. The recipe is pretty easy to follow even if I’m not a baking pro, so I don’t feel stressed when I cook it. And honestly, there’s something really charming about trying a classic French Canadian dessert that feels both old-fashioned and comforting.

Ingredients

• All-purpose flour gives carbohydrates and structure to the pudding and is totally basic.
• Unsalted butter adds rich flavor and moisture making the dish creamy and delightful.
• Eggs provide protein and help bind ingredients, they always make the recipe better.
• Milk softens the batter, creating a light texture while adding extra smooth flavor.
• Chopped walnuts bring fiber and healthy fats, giving a nutty taste and crunchiness.
• Maple syrup makes everything sweet with natural sugars and gives an amazing aroma.
• Brown sugar deepens the flavor, adding a slight caramel note that’s delectably unique.
• Baking powder ensures the pudding rises nicely giving it a light and tender crumb.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1/2 tsp vanilla extract
• 1/2 cup chopped walnuts
• 1 cup maple syrup
• 1/2 cup brown sugar
• 1 1/2 cups boiling water

How to Make this

1. Preheat the oven to 350°F and grease a 9×13-inch pan.

2. In a medium bowl, sift together 1 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/4 tsp salt then set aside.

3. In a large bowl, cream 1/2 cup unsalted butter and 1/2 cup granulated sugar until smooth and a bit fluffy.

4. Beat in 2 large eggs one at a time, then stir in 1/2 cup milk and 1/2 tsp vanilla extract.

5. Gradually mix the dry ingredients into the butter mixture until just combined then fold in 1/2 cup chopped walnuts.

6. Pour the batter into the greased pan and smooth out the top.

7. In a separate bowl, combine 1 cup maple syrup, 1/2 cup brown sugar, and then gently pour 1 1/2 cups boiling water in while stirring until the sugar begins to dissolve.

8. Carefully pour the maple mixture evenly over the batter do not stir so that the batter sinks into the liquid.

9. Place the pan in the oven and bake for about 35 to 40 minutes until the top is lightly golden and a toothpick inserted in the batter comes out clean.

10. Let the pudding cool slightly before serving warm so that the maple sauce thickens a little and its extra delicious.

Equipment Needed

1. Oven
2. 9×13-inch baking pan and a tool to grease it
3. Medium bowl
4. A sifter (or fine mesh sieve)
5. Large bowl
6. Electric mixer or whisk
7. Measuring cups and spoons
8. Spatula or mixing spoon
9. Another bowl for the maple syrup mixture
10. Kettle or pot to boil water
11. Toothpick to test for doneness

FAQ

Maple Walnut Pudding Chômeur Recipe Substitutions and Variations

• You can swap out all-purpose flour for whole wheat pastry flour if you want a slightly nuttier and healthier option. Sometimes its nice to experiment with different textures.
• If you dont have baking powder, mix 1/4 tsp baking soda with 1/2 tsp cream of tartar as a substitute. It usually works just fine in most recipes.
• You can replace unsalted butter with the same amount of margarine or even coconut oil if you want a different flavor twist. Both work pretty well in this dessert.
• If eggs are a problem, try using a flax egg instead. Mix one tablespoon ground flaxseed with three tablespoons water to replace one egg, which has worked for me before.
• Milk can easily be substituted with almond, soy or oat milk in a 1:1 ratio if you’re trying to avoid dairy. It can add a slight different flavor but still keeps the pudding moist.

Pro Tips

1. Dont overmix the batter once you add the dry stuff because if you stir too much, your pudding might turn out tough.
2. Make sure your boiling water really is boiling when you mix it with the maple syrup and brown sugar. It helps the sugar dissolve properly and makes that sauce even better.
3. For extra flavor, try lightly toasting the walnuts in a dry pan for a couple minutes before folding them in. They add a nice crunch and nuttiness.
4. Let the pudding sit for a few minutes after you take it out the oven so the maple sauce thickens up a bit; it tastes way better when its not super runny.