Pouding Chômeur

Spring in Quebec and the Northeast US means maple syrup season. This pouding chomeur recipe elevates maple syrup and despite the crazy amount of syrup used, the sweetness is controlled by the cake base used in the dessert. It is a simple and straightforward dessert that can be enjoyed at any time of the day. 

I owe this recipe to a good friend that shared it several years ago when I was looking for a recipe that would taste like maple syrup, but that would not be terribly sweet as most of the pouding chomeurs I would find in stores and restaurants. I can only hope you will enjoy it as much as I have. 


For the Dough

  • 1/2 cup softened butter
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1-1/3 cups milk

For the Syrup

  • 1-1/3 cups maple syrup
  • 1-1/2 cups brown sugar
  • 1-1/2 whipping cream (35% cream)
  • 1/3 cup butter


MEP Pouding Chomeur

Preheat oven to 325˚F. 

Butter a 9x13 inch mould. In a large bowl, mix the softened butter, sugar, eggs and vanilla until it is light and smooth. 

Wet ingredients pouding chomeur

In a separate bowl, whisk the flour and baking powder.

Dry ingredients pouding chomeur

Mix the flour and baking powder into the butter mixture, alternating with the milk, in several additions. 

Mixing components pouding chomeur

Once the mixture is smooth and completed, pour into the mould and proceed to prepare the syrup. 

Pour into mould

In a saucepan, add the maple syrup, brown sugar, cream and 1/3 cup butter over medium heat. 

Heating syrup

This is very important: keep stirring until all the ingredients melt together and start boiling. Be very careful at this point because the mixture will easily overflow if you leave it boil. You should stir for a couple of minutes after the mixture is boiling. 

Boiling syrup

Remove immediately from heat, and carefully pour over the dough mixture in your mould.

Pouding Chomeur ready for the oven

Place in the preheated oven for 35 minutes. Since there is a risk of the syrup overflowing, I recommend you place your mould over a baking sheet that is larger than the mould, or to line the middle reach of the oven with aluminum foil. You will know it is ready when a skewer inserted in the middle comes out clean. 

Pouding Chomeur

Let it cool to room temperature over a wire rack. The pouding chomeur is best enjoyed at room temperature since the syrup will soak the bottom of the bread. I served it with ice cream and berries (strawberries and blackberries) covered in sugar. 

Bon appétit!