Maple Pudding Cake Recipe (Pouding Chomeur): A Taste of French Canadian Tradition

A Family Tradition of Maple Pudding Cake (Pouding Chomeur)

Our family has been rooted on Carman Brook Farm for five generations, but our journey to Vermont began much earlier, first in Quebec and before that, in the Le Mans region of France. From this background, we have a multitude of traditional French Canadian family recipes, and one we treasure deeply is Pouding Chomeur—a dessert that embodies our history and the spirit of simplicity.

Pouding Chomeur, or “unemployment pudding,” was a recipe passed down through all branches of our family. My Aunt Susan Fortin, on my father's side, shared it with my mother, recalling how it was her mémère’s recipe. Traditionally, it was made with basic pantry ingredients, often including brown sugar syrup in place of maple syrup, as our farm didn’t begin producing maple syrup until 2001. Back then, the recipe reflected resourcefulness, using what was readily available. My Aunt Suzie also said that her brother, Richard, her mémère’s favorite, could always get Pouding Chomeur served up without fail whenever he requested it.

Mémère and her husband Alfred with (L-R) Richard, Daniel, and Susan

This recipe has endured from hard times to good times, as a comforting dessert with an indulgent flavor that’s easily created from everyday ingredients. This dish is a staple that bridges the old and new, carrying on the tradition and taste of our French Canadian roots.

What is Pudding Cake?

When many Americans think of “pudding,” they often picture a creamy, thick dessert, like the sweet gelatinous type made from grocery store packets or the pre-made tubs with foil lids. I myself fell into that category until my time abroad in the Army introduced me to a new look at "puddings". Specifically, in the United Kingdom “pudding” refers to a whole range of dishes that can be sweet or savory, often steamed, and almost always rich in flavor and texture.

A true pudding, as I learned, isn’t just a dessert; it’s a self-saucing marvel. This means that as the pudding bakes or steams, it develops a luscious sauce at the bottom or within the layers, creating a one-stop-shop dessert experience. Pudding cakes like Pouding Chomeur are wonderfully simple yet indulgent. The cake’s tender crumb sits atop a warm, syrupy sauce that requires no additional toppings, making it a straightforward yet satisfying dish that comes together with minimal effort.

Pouding Chomeur, Pudding Cake, or Pudding Chomeur?

Whether you call it Pouding Chomeur, Pudding Cake, or Pudding Chomeur, each name refers to the same dessert, the only difference is the linguistic historical road in which it came down to you or I. As with many recipes passed down through generations, the name of this dish evolved through the cultural intermixing that makes society interesting. Pouding Chomeur originated in Quebec, a dessert born of necessity during the Great Depression. When money was tight and wages were low, families relied on simple, affordable ingredients to create dishes that offered warmth and comfort. This dessert was made using pantry staples like flour, sugar, and butter—items accessible even when times were hard.

When ours and other's relatives crossed the border into Vermont, their pronunciation clashed with the Anglophones who likely looked at the recipe and said, this is a "Pudding Cake!" Over time, as things do, it seems we now have an amalgamation of both cultures, with the name “Pudding Chomeur” blending the English “Pudding” with the French “Chomeur” (meaning “unemployment” or “jobless”). Whichever name you prefer, this recipe is a reminder of how people make the best of difficult times by turning humble ingredients into something truly delightful.

Why This Recipe is So Easy to Make

One of the reasons we love this Pudding Chomeur recipe is because of its simplicity. With just a few common ingredients, you can create a dessert that feels like a treat without the hassle of many recipes. This pudding cake is perfect for beginners or anyone looking for an “easy pudding cake recipe” that delivers rich flavor without requiring complicated steps or special techniques.

With ingredients you likely already have on hand, in the time it takes the oven to pre-heat to 350 you can be done with the prep. Unlike many desserts, which might require careful mixing or precise timing, Pouding Chomeur is straightforward—just mix, pour, and bake. Its magic lies in its simplicity: as it cooks, the pudding cake forms a tender, golden crust on top, while the sauce thickens below, creating a rich, self-saucing dessert ready to serve warm from the oven. No additional toppings are needed, though we do have a few recommendations you'll see if you keep reading.

Ingredients for Maple Pudding Cake

This Maple Pudding Cake recipe serves 4 people, but feel free to double it if you’re cooking for family or company. This dish comes together with pantry staples and a generous pour of dark maple syrup, which adds a rich, deep flavor to the final dessert.

How to Make Maple Pudding Cake

Ingredients:

• 1 1/2 cups Very Dark Strong Taste/Baking Maple Syrup

• 3/4 cup water

• 2 tablespoons butter

• 1 1/2 cups flour

• 2 teaspoons baking powder

• 3/4 cup sugar

• 1/4 teaspoon salt

• 3/4 cup milk

Directions:

1. Prepare the Maple Syrup Mixture: In a small saucepan, combine the maple syrup, water, and butter. Place over medium heat, stirring occasionally, until the butter melts completely and the mixture is warm and well-combined. Set aside.

2. Mix the Dry Ingredients: In a 2 ½ quart baking dish or an 8x8-inch baking pan, add the flour, baking powder, sugar, and salt. Use a spoon or whisk to mix these ingredients until they are evenly distributed.

3. Add the Milk: Pour the milk into the dry ingredients and stir until the mixture forms a smooth cake batter. Be careful not to overmix; you want the batter just combined. Once complete, transfer the batter to the center of your baking pan.

4. Pour the Maple Mixture Over the Batter: Carefully pour the warm maple syrup mixture over the cake batter in the baking dish. Do not stir; the mixture will settle into the batter as it bakes, creating a delicious sauce.

5. Bake: Place the baking dish in a preheated oven at 350°F (175°C) and bake for about 45 minutes, or until the cake is golden brown on top and the sauce beneath is bubbling.

6. Cool and Serve: Let the pudding cake cool for an hour to allow the sauce to thicken. Serve warm with your favorite topping or enjoy it as is!

Frequently Asked Questions

1. Should I spread the batter out like I do with brownies?
No need to spread the batter flat—simply mound it in the center of the baking dish. As it bakes, the batter will naturally settle into its proper shape, creating a tender cake layer on top of the sauce below.

2. Should I mix the batter with the maple mixture after I pour it on top?
No, do not mix the batter with the maple syrup mixture. Pour the maple mixture carefully over the batter and let it settle on its own. During baking, the mixture will separate, and the sauce will thicken as it steams, forming the perfect self-saucing layer beneath the cake.

3. Can you use different kinds of syrup in a Pouding Chomeur?
Yes, while our family prefers maple syrup (and we’d recommend it for the richest flavor!), you can substitute a syrup made from brown or white sugar if needed. Maple syrup gives the pudding a deep, complex flavor, but the recipe works well with other sweet syrups too.

4. How is it traditionally served?
Pudding Chomeur is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream. The cool, creamy topping contrasts beautifully with the warm cake and syrupy sauce, creating a perfectly balanced dessert.

Why We Love Maple Pudding Cake

Maple Pudding Cake, or Pouding Chomeur, is more than just a dessert—it’s a piece of our family’s story and a taste of our heritage. One reason we especially love this pudding cake is that it’s easy to make but full of flavor, with only a few ingredients required to create something truly special.

Whether you’re making this for family, or friends, or simply to enjoy a cozy dessert at home, we recommend using our Very Dark Strong Taste/Baking Maple Syrup—the best choice for cooking and baking. This syrup grade has a bold flavor that stands up beautifully in recipes like this one, adding the perfect maple sweetness to every bite. Order yours now to have it on hand in time for the holiday season and make your desserts something truly memorable!