Pouding Chomeur

"Pudding chômeur" with maple syrup

A traditional cake crafted in Québec, Pudding Chômeur offers a luxurious taste dimension through the combining of a delicious pudding base submerged in a bath of maple syrup, brown sugar, and cream.
The resulting experience is similar to a bread pudding or a flan, but with a richer overall experience. By incorporating pecans directly into the pudding, a taste reminiscent of toffee is created which deepens the notes of maple and broadens the palate. 



  • 450ml ESCUMINAC maple syrup
  • 450ml brown sugar
  • 450ml cream (35% fat)
  • 80ml butter at room temperature


  • 115ml butter at room temperature
  • 225ml sugar
  • 2 eggs
  • 1 tsp pure vanilla
  • 450ml flour
  • 1 tbsp baking powder
  • 1 pinch of salt
  • 310ml milk
  • a handful of pecans roughly crushed


  1. SYRUP – In a pan, bring all ingredients for the sauce to the boil, reduce the heat and let it simmer for a few minutes. Pour the syrup into a mould (I like to use a “Bundt” cake pan).
  2. OVEN – Preheat the oven to 200 °C (350°F)
  3. PUDDING MIX – In a bowl, mix the flour, baking powder and salt. Set aside. In another bowl, cream the butter and sugar. Add the eggs and vanilla. On a slow speed, incorporate the mixture of dry ingredients, alternating with the milk and pecans. Spread the cake mix on the syrup.
  4. COOK – Cook in the oven for 50 minutes and finish on a high heat for a few minutes before taking it out so that the top is nice and golden.
  5. PRESENTATION – Serve on a small plate, with a scoop of vanilla ice-cream.
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