Silky Maple Pouding

This classic Quebec treat called pouding chômeur brings together a super soft cake and a silky maple sauce that turns into a gooey caramel as it bakes.

I always make pouding chômeur when maple season hits Quebec in the spring. My friends are blown away by how easy it is and are obsessed with that huge maple flavor that really shines.

Ingredients

For the sauce

• Maple syrup: Pick Grade A if you want max maple taste
• Brown sugar: gives deep caramel vibes that really go with the maple
• 35% cream: makes the sauce thick and rich, super creamy

For the batter

• Milk: keeps your batter just the right level of moist
• Egg: should be at room temp so it mixes in easier
• Vanilla extract: go for the real deal for serious flavor
• Canola oil: makes your cake extra soft, even after a day
• Sugar: balances the cake’s sweetness
• Salt: helps make all the sweet flavors pop
• Baking powder: makes sure your cake rises and stays light
• Unbleached all-purpose flour: use good quality flour for a tender crumb

Simple Step-by-Step Directions

Get your oven ready

Put your oven rack right in the middle then set it to 350°F. That's the sweet spot so your cake comes out just right and the sauce doesn't burn underneath.

Make the sauce

Grab a small pot and add cream, maple syrup, plus brown sugar. Keep stirring as it heats up. Once it starts bubbling, let it simmer for exactly 5 minutes. Your sauce should be a bit thicker but still easy to pour.

Mix up the batter

First, toss flour, baking powder and salt in a bowl. In a bigger bowl, beat together sugar, oil, vanilla, and egg until it gets pale and kind of frothy.

Bring everything together

Add your dry mixers into the wet ones in three parts, switching off with the milk. Start and finish with the dry ingredients. Mix until it's all together, but don't beat it super hard. You want to avoid a tough cake.

Put it all in the pan

Spoon the batter into a greased 8-inch square baking dish. Spread it out to the corners. Pour the hot sauce gently over the top using the back of a spoon to keep from digging into your batter.

Bake and rest

Bake it for 25 minutes. You'll know it's done when the top is golden and a toothpick poked in the middle comes out clean. There'll still be sauce at the bottom. Let it chill for at least 15 minutes so the sauce thickens up a bit before you dig in.

Maple syrup is honestly the real MVP here. I grew up near a maple grove in Quebec and this one always makes me think of sugar shack trips and grandma's cast iron pan bubbling away on the stove.

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Storing and Reheating Tips

Your pouding chômeur keeps fine for up to three days in the fridge if you put it in a sealed container. To reheat, cover it and toss it in a 300°F oven for around 15 minutes or zap single servings in the microwave for 30 to 45 seconds. Want extra gooey sauce? Drizzle on more warm maple syrup before serving.

Regional Twists

Back in the day, folks made this with just brown sugar because it started during the Great Depression. Factory-working women in Quebec created it to stretch what they had. Maple syrup swapped in later once it was easier to get. Some places throw apples or cranberries into theirs for a bit of fruity kick.

Serving Suggestions

For a super Quebec vibe, top your pouding chômeur with a scoop of vanilla ice cream. It'll melt into the warm sauce and is so good. Or try a dollop of barely sweet whipped cream if you want to cut the richness a bit.

Frequently Asked Questions

→ How can I make the cake extra soft?

For a light texture, whisk the sugar, oil, vanilla, and egg thoroughly before slowly adding the dry ingredients. Alternate with the milk to keep the batter airy.

→ Can I swap maple syrup for something else?

Maple syrup gives that unmistakable flavor, but you can use honey or glucose syrup for something a bit different.

→ What’s the best way to serve it?

Serve warm with a dollop of ice cream or a drizzle of fresh cream for extra indulgence.

→ Can I prepare it ahead of time?

Absolutely! Make it beforehand, then gently reheat in the oven to revive the sauce's texture before serving.

→ Is there a lighter version of this dish?

To lighten it up, swap the heavy cream with a 15% cooking cream and cut back a bit on the brown sugar in the sauce.