If you have a sweet spot for cozy, nostalgic desserts with a touch of comforting richness, this Maple Walnut Pudding Chômeur Recipe is going to be your new best friend. Originating from French Canadian kitchens, this classic pudding captivates with its fluffy cake layer perfectly complemented by a luscious maple syrup sauce studded with crunchy walnuts. Every bite envelops you in warm, buttery sweetness that feels like a gentle hug on a chilly day. It’s simple yet indulgent, and I’m beyond excited to share this timeless treasure with you!
Ingredients You’ll Need
Don’t let the length fool you—this recipe calls for simple, pantry-friendly ingredients that come together beautifully. Each one plays a vital role in creating the perfect balance of texture, flavor, and that trademark gooey maple goodness.
- Pure maple syrup: The heart of the dish, providing natural sweetness and rich, earthy flavor.
- Heavy cream: Adds creaminess and helps create the luscious sauce beneath the cake.
- Unsalted butter: Used in both the syrup and batter to bring indulgent richness and tender crumb.
- Granulated sugar: Sweetens and helps create a delicate, airy cake texture.
- Large egg: Binds the batter, contributing to structure and moisture.
- Vanilla extract: Enhances the sweetness and adds depth to the flavor.
- All-purpose flour: Forms the base of the cake, giving it tender fluffiness.
- Baking powder: The leavening agent that ensures a lovely rise.
- Salt: Balances the sweetness and brightens flavors.
- Milk: Keeps the cake moist and tender.
- Chopped walnuts: Provides a satisfying crunch and nutty contrast to the sweet syrupy base.
How to Make Maple Walnut Pudding Chômeur Recipe
Step 1: Prepare the Maple Syrup Base
Start by heating pure maple syrup, heavy cream, and butter in a small saucepan over medium heat. Stir occasionally until it reaches a gentle boil. This process melds the ingredients into a rich, silky syrup that will bubble up beneath the cake, creating that signature sticky-sweet pool.
Step 2: Mix the Cake Batter
While the syrup simmers, cream the softened butter with sugar until light and fluffy. This step is crucial—it traps air to give the cake that soft, tender crumb. Then, beat in the egg and vanilla extract until well combined. Separately, whisk together your flour, baking powder, and salt, then alternate adding these dry ingredients with milk into the wet mixture, starting and ending with the dry to maintain the right balance and avoid overmixing.
Step 3: Assemble the Pudding
Pour the hot maple syrup mixture into your greased baking dish first. Next, gently spoon the cake batter over the syrup without stirring. This layering is key to forming the signature pudding effect where the sauce seeps up during baking. Finish by evenly scattering chopped walnuts on top to add texture and nutty flavor as they toast in the oven.
Step 4: Bake to Perfection
Bake the pudding at 350°F (175°C) for about 35 to 40 minutes, until the cake surface is golden and a toothpick inserted in the center comes out clean. As it bakes, the syrup thickens into a gooey sauce underneath the fluffy cake, creating a perfect contrast between soft and sticky.
How to Serve Maple Walnut Pudding Chômeur Recipe
Garnishes
Serving this pudding warm is the best way to enjoy its full comforting flavor. Adding a scoop of vanilla ice cream or a dollop of whipped cream on top brings a creamy coolness that pairs beautifully with the sticky maple sauce and crunchy walnuts.
Side Dishes
This dessert is indulgent on its own but pairs wonderfully with a simple cup of freshly brewed coffee or black tea to balance the sweetness. For an extra touch, serve alongside some fresh berries or a light fruit compote for a hint of tartness.
Creative Ways to Present
For a fun twist, try plating individual servings in ramekins or mini cast iron skillets, which keep the pudding perfectly warm and make for impressive presentation. You can also drizzle extra warmed maple syrup over the top and sprinkle with toasted walnuts for added texture and nutty aroma.
Make Ahead and Storage
Storing Leftovers
After cooling completely, cover the pudding loosely with plastic wrap or transfer to an airtight container and refrigerate. It will keep beautifully for up to 3 days, making it a perfect make-ahead treat.
Freezing
If you want to save some for later, this pudding freezes well. Portion into airtight containers or wrap tightly with foil and plastic wrap, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Warm leftovers gently in the microwave or a low oven until just heated through to revive the luscious syrupy texture. You can add a splash of cream or milk to soften it up if needed. A quick re-toast of walnuts before serving revitalizes their crunch and aroma.
FAQs
What is pudding chômeur?
This is a traditional French Canadian dessert meaning “unemployed person’s pudding,” originating during the Great Depression. It features a simple cake topped with a sweet sauce made from maple syrup, creating a rich yet affordable treat.
Can I use other nuts in this recipe?
Absolutely! While walnuts are traditional and bring a lovely flavor, pecans or almonds work beautifully as well. Toast them lightly first to bring out their nuttiness.
Is this dessert gluten-free?
The classic recipe uses all-purpose flour, so it is not gluten-free by default. However, you can substitute a gluten-free baking flour blend to make it suitable for gluten-sensitive diets.
Can I substitute the maple syrup?
While pure maple syrup is essential for authentic flavor, you can use dark corn syrup or honey in a pinch, but the distinctive, rich maple taste is best with real maple syrup.
How do I know when the pudding is done baking?
The top should be golden brown and a toothpick inserted into the cake layer should come out clean or with just a few moist crumbs. If the top browns too quickly, tent with foil to prevent burning while allowing the inside to cook fully.
Final Thoughts
This Maple Walnut Pudding Chômeur Recipe is truly a heartwarming classic that brings comfort and joy in every forkful. Its simple ingredients come together to create something extraordinary—gooey, nutty, and perfectly sweet. I encourage you to dive in, bake a batch, and share this cozy Canadian treat with the people you love. Trust me, it will quickly become a dessert you turn to again and again.
Print
Maple Walnut Pudding Chômeur Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
- Diet: Vegetarian
Description
Maple Walnut Pudding Chômeur is a classic French Canadian dessert featuring a moist, fluffy cake layered over a rich, gooey maple syrup and butter sauce, topped with crunchy walnuts. This comforting treat combines the natural sweetness of pure maple syrup with the warm nuttiness of toasted walnuts, making it perfect for cozy gatherings or a deliciously indulgent snack.
Ingredients
For the syrup:
- 1 cup pure maple syrup
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
For the cake batter:
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
For the topping:
- 1/2 cup chopped walnuts
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish to prevent sticking.
- Make the maple syrup sauce: In a small saucepan, combine the maple syrup, heavy cream, and 2 tablespoons of butter. Heat over medium heat until it simmers and reaches a gentle boil, stirring occasionally. Remove from heat and immediately pour the hot syrup mixture into the bottom of the prepared baking dish.
- Prepare the cake batter: In a medium bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until fully incorporated. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture in batches, alternating with milk, starting and ending with the dry ingredients. Stir just until combined, avoiding overmixing.
- Assemble the pudding chômeur: Gently spoon the cake batter over the hot maple syrup sauce in the baking dish. Do not stir; the layers should remain separate. Evenly sprinkle the chopped walnuts over the top of the batter for added texture and flavor.
- Bake: Place the baking dish in the oven and bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the pudding to cool for about 10 minutes. The syrup beneath will thicken into a luscious, gooey sauce. Serve warm, optionally with a scoop of vanilla ice cream to enhance the indulgence.
Notes
- Best served warm, optionally with vanilla ice cream for extra indulgence.
- Toasting the walnuts before adding can deepen their flavor and add extra crunch.
- This dessert is a traditional French Canadian classic, perfect for cozy and comforting occasions.
