maple pudding cake aka pouding chômeur

maple pudding cake aka pouding chômeur


  • 250ml (1 cup) maple syrup
  • 250ml (1 cup) 35% cream
  • 225g (1 ½ cup) all-purpose flour
  • 15ml (1 tbsp) baking powder
  • 1.25ml (1/4 tsp) salt
  • 115g (½ cup) unsalted butter, softened
  • 105g (½ cup) sugar
  • 2 eggs
  • 180 ml (3/4 cup) milk
  • 5ml (1 tsp) vanilla extract


  1. With the rack in the middle position, preheat the oven to 200°C.
  2. In a saucepan, bring the maple syrup and cream to a boil. Remove from stove and set aside.
  3. In a bowl, cream the butter and sugar with an electric mixer, for about 3 minutes. 
  4. Add the eggs, one at a time, and beat until smooth (about 2 minutes).
  5. At low speed, add the dry ingredients (flour, salt baking powder) alternately with the liquid ingredients (milk and vanilla).
  6. Pour and spread the dough in a 20cm (8’’) square dish. Pour the hot syrup on top of the dough.
  7. Bake for about 35 minutes or until a toothpick inserted in the centre of the cake comes out clean. Serve warm or cold.

A recipe inspiration from Ricardo

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