Name: Maple Walnut Pudding Chômeur Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Canadian
Ingredients: 1 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter (softened); 2 large eggs; 1/3 cup milk; 1/2 cup chopped walnuts (plus extra for topping); 1 cup pure maple syrup; 1 cup packed brown sugar; 1 cup heavy cream; 1 teaspoon vanilla extract

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There’s nothing cozier or more inviting than a freshly baked Maple Walnut Pudding Chômeur emerging from the oven. This classic Québécois dessert brings together a tender, buttery cake with a lavish warm maple syrup sauce that bubbles up around the edges, while toasted walnuts add a delightful crunch. It’s the ultimate in rustic comfort food and a show-stopper at the table, whether shared at Sunday supper or as the grand finale to a holiday gathering. With its sweet aroma and gooey layers, Maple Walnut Pudding Chômeur is sure to become your new dessert obsession.

Maple Walnut Pudding Chômeur Recipe - Recipe Image

Ingredients You’ll Need

With a handful of everyday ingredients—each one pulling its weight for either flavor, texture, or that iconic golden hue—Maple Walnut Pudding Chômeur couldn’t be easier to whip together. These staples transform into something irresistibly indulgent, so let’s spotlight what you’ll need and why.

Pure maple syrup: The heart of this dessert, real maple syrup delivers deep, woodsy sweetness and a glorious aroma—use the highest quality you can find!
Packed brown sugar: Boosts the caramel notes of the sauce, making it lusciously rich and flavorful.
Heavy cream: Lends the sauce its silky, decadent body that melds beautifully with the syrup.
Vanilla extract: Just a splash enhances the warmth of the maple and brown sugar.
All-purpose flour: The cake foundation; creates a soft, light crumb that soaks up the sauce.
Baking powder: Guarantees lift and fluffiness in the sponge.
Salt: Just a pinch balances all that sweetness and boosts the other flavors.
Unsalted butter (softened): Gives the cake its richness and buttery flavor.
Large eggs: Bind everything together and add tenderness to the cake.
Milk: Keeps the cake moist and ensures a lovely, light texture.
Chopped walnuts (plus extra for topping): Add a crunchy bite and nutty depth—feel free to be generous!

How to Make Maple Walnut Pudding Chômeur

Step 1: Prepare Your Oven and Pan

Preheat your oven to 350°F (175°C) to ensure even baking. Lightly grease a 9×9-inch baking dish to keep every gooey bit from sticking, making serving a breeze later on.

Step 2: Make the Maple Syrup Sauce

In a medium saucepan, blend the maple syrup, brown sugar, and heavy cream. Bring the mixture to a gentle boil over medium heat, stirring occasionally. Once it’s bubbling gently and the sugar is dissolved, remove from heat and add the vanilla extract, stirring until perfectly combined. This sauce is what gives Maple Walnut Pudding Chômeur its signature molten layer—try not to sneak a spoonful!

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This dry mix will become the foundation for your cake, ensuring a rise that’s soft yet sturdy enough to soak up all the sauce.

Step 4: Make the Cake Batter

In a larger mixing bowl, beat the softened butter and eggs together until smooth and creamy. Pour in the milk and dry ingredients, then gently mix until everything is just combined. Overmixing here can make the cake dense, so a light hand is key. Finally, fold in your chopped walnuts—don’t forget, they’re the star crunch in Maple Walnut Pudding Chômeur!

Step 5: Assemble and Bake

Spread the cake batter evenly in your prepared baking dish. Now, slowly pour the hot maple syrup sauce all over the top. Don’t stir! As the pudding bakes, the cake will rise and the syrupy sauce will bubble up around the edges and under the surface, creating that signature two-layered effect. Bake for 35 to 40 minutes, until the top is golden and your kitchen smells utterly irresistible.

Step 6: Cool and Serve

Let your Maple Walnut Pudding Chômeur cool for just a few minutes—enough to avoid tongue burns but not so much that you lose the magic of the warm sauce. Spoon generous servings into bowls, ensuring everyone gets a bit of cake and a pool of maple sauce.

How to Serve Maple Walnut Pudding Chômeur

Garnishes

A final shower of extra chopped walnuts adds a warm, rustic touch and a satisfying crunch to each bowl of Maple Walnut Pudding Chômeur. If you really want to gild the lily, try a dusting of powdered sugar or a few curls of white chocolate. For extra indulgence, a scoop of vanilla ice cream or a swirl of whipped cream on top brings the whole dessert to heavenly heights.

Side Dishes

Although this treat can easily stand on its own, it pairs beautifully with a simple fruit salad or poached fruit, which offers a fresh and light balance. A cup of strong coffee or black tea is also a classic companion, enhancing all the rich, nutty flavors within the dessert.

Creative Ways to Present

If you’re looking to wow, bake individual servings in ramekins or mini cast iron skillets—everyone loves their own mini Maple Walnut Pudding Chômeur! For special gatherings, dress it up with spun sugar, maple candy, or even edible flower petals. Or, create a sundae station: guests can top warm pudding with their favorite nuts, sauces, and sprinkles.

Make Ahead and Storage

Storing Leftovers

Leftover Maple Walnut Pudding Chômeur can be kept covered in the fridge for up to three days. Simply cover the baking dish tightly with plastic wrap or transfer slices to an airtight container. The sauce will thicken as it chills, but that only makes each spoonful even more sumptuous!

Freezing

This pudding freezes surprisingly well. Let it cool completely, then wrap the dish or portions tightly in a double layer of foil and plastic wrap. Freeze for up to two months. When you’re ready to enjoy, thaw overnight in the fridge for best results.

Reheating

To reheat, warm portions gently in the microwave on medium power until heated through, or cover the baking dish with foil and reheat in a 325°F oven until hot and bubbly. If the sauce seems too thick, a splash of milk or cream will bring it back to life and restore that luscious texture.

FAQs

Can I substitute pecans for walnuts in Maple Walnut Pudding Chômeur?

Absolutely! Pecans will bring a slightly sweeter, buttery nuance that pairs beautifully with the maple syrup. Use them in equal measure, and feel free to try other nuts if you’re feeling adventurous.

Why shouldn’t I stir after pouring the syrup over the batter?

Resist the urge! Not stirring allows two magical layers to form: the cake rises to the top, and the gooey, sweet sauce forms beneath. This is the signature of Maple Walnut Pudding Chômeur and what makes every serving so special.

Does it have to be served warm?

While you can enjoy leftovers chilled, this dessert truly shines when served warm. The sauce will be luxuriously runny, mingling with the tender cake. If serving later, just reheat gently before dishing up!

What type Dessert

For the deepest maple flavor, go for pure Grade A dark (formerly Grade B) maple syrup. Its robust, caramelized notes really sing in Maple Walnut Pudding Chômeur, unlike imitation syrups, which just don’t compare.

Can I make Maple Walnut Pudding Chômeur ahead of time?

Yes! You can assemble the cake and sauce earlier in the day, cover, and keep refrigerated until ready to bake. Just set out at room temperature while the oven preheats, then bake as directed for a low-stress dessert experience.

Final Thoughts

If you’re craving the kind of dessert that hugs you from the inside out, you simply have to try Maple Walnut Pudding Chômeur. It’s a heartfelt celebration of classic flavors, easy enough for weeknights yet special enough for celebrations. Trust me, one spoonful and this little taste of Quebec will win you over for good!

Maple Walnut Pudding Chômeur Recipe

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4.6 from 9 reviews

Author: admin
Total Time: 55 minutes
Yield: 6 to 8 servings 1x
Diet: Vegetarian

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Description

Indulge in a decadent Canadian classic with this Maple Walnut Pudding Chômeur recipe. A rich maple syrup and brown sugar sauce envelops a moist walnut-studded cake, creating a delightful dessert that’s perfect for any occasion.

Ingredients

Scale

Cake:

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (softened)
2 large eggs
1/3 cup milk
1/2 cup chopped walnuts (plus extra for topping)

Syrup:

1 cup pure maple syrup
1 cup packed brown sugar
1 cup heavy cream
1 teaspoon vanilla extract

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Instructions

Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
Prepare Syrup: In a saucepan, combine maple syrup, brown sugar, and cream. Bring to a boil, then stir in vanilla.
Mix Dry Ingredients: Whisk flour, baking powder, and salt in a bowl.
Prepare Batter: Beat butter and eggs in a large bowl, then add milk and dry ingredients. Fold in walnuts.
Assemble: Pour batter into dish, then pour hot syrup over without stirring.
Bake: Bake for 35-40 minutes until golden.
Serve: Let cool slightly and top with extra walnuts.