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
Scale
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.
