With a light and fluffy cake that soaks in a creamy maple syrup sauce, this dessert is as decadent as it is comforting. Absolutely perfect for cozy nights in, or for sharing with family and friends.

What is Pouding Chômeur?

Pouding Chômeur is a beloved traditional French-Canadian dessert that I first discovered during my 12 years in Canada, where I enjoyed it countless times. Now, back in France, I often recreate it in my own kitchen whenever I crave the warmth and comfort of this classic Canadian treat!

Pouding Chômeur consists of a light white cake soaking in a delicious mix of maple syrup and heavy cream. During preparation, the syrup is poured over the cake batter. As it bakes, the cake rises to the top while the syrup settles underneath and becomes much thicker. The result is a rich-tasting pudding that screams to be served with a large spoon, to help scoop out the delicious maple cream underneath.

Pouding Chômeur combines pantry staples like flour, sugar and butter with a rich, sweet syrup made from maple syrup and cream. Originally created by Quebeois factory workers’ wives in the 1920s, this dessert was a budget-friendly way to indulge during tough economic times—hence the name “poor man’s pudding.”

Today, it’s a beloved treat across French Canadian Provinces, including Quebec and New Brunswick. You will often find it on the dessert menu in restaurants and in “sugar shacks” (cabanes à sucre) – the local log cabins with communal tables serving Quebecois comfort foods.

And because it is a simple recipe with humble ingredients, it is also a home bakers’ favorite recipe to make at home for friends and family. So let’s bake, shall we? 

Ingredients you’ll need for Pouding Chômeur

This recipe uses common ingredients, making it an accessible dessert that you can whip up anytime. Here is a closer look at all the ingredients you will need.

1. Maple Syrup. For best taste, use pure maple syrup labelled as Grade A. This gives the pudding its rich, authentic sweetness. Do not use syrup substitutes, such as Aunt Jemima.
2. Heavy Cream. Maple syrup and heavy cream create that luxurious syrup soaking the pudding. Use 35% m.f. heavy cream (also referred to as whipping cream). I do not recommend half and half, which doesn’t yield the same richness.
3. Butter. Adds a rich, buttery flavor and helps create a tender crumb in the cake. I prefer to use unsalted butter, to control the amont of salt added into the recipe. 
4. Sugar. White sugar works best here for the cake batter. Most recipes for Pouding Chômeur include more sugar, but I find that 1 cup (200g) is ample enough! We don’t want the cake to be overly sweet – the syrup does the job already.
5. Eggs. You need two large eggs at room temperature: take them out of your fridge at least 1 hour before baking.
6. Flour, baking powder, salt. These dry ingredients form the base of the batter, with baking powder providing the rise and salt enhancing all the flavors.
7. Milk. Adds moisture to the batter, creating a smooth and creamy consistency. Use 2% m.f or whole milk. I don’t recommend using skim or lactose-free milk. 

Step-by-Step Instructions

1. Preheat and Prep: Preheat your oven to 390°F (200°C) and grease a 13 x 9-inch (32 x 23 cm) baking dish (or a deep pie dish). Use a baking dish with high sides, so the syrup doesn’t boil over and into your oven.
2. Prepare the syrup: Simmer the maple syrup and heavy cream together until smooth.
3. Make the batter: Whisk flour, baking powder, and salt in a bowl. In a separate bowl, cream together the butter and sugar, then beat in the eggs. Alternate adding dry ingredients and milk until just combined.
4. Assemble: Pour batter into the dish and spread evenly. Top with the creamy, liquidy syrup.
5. Bake and Serve: Bake for 30-35 minutes, until golden. Serve warm.

Audrey’s Baking Tips

Making a pouding chômeur is truly an exercise in trusting in the process!

The first time I poured the maple syrup and cream mixture over the batter, I was full of doubt. It looked so messy, and I couldn’t imagine how the batter would bake while submerged in so much liquid. But as it baked, I watched the batter rise, transforming into a light and fluffy cake with a beautifully golden, craggy top.

Here are a few more tips for best results:

• Use Grade A high-quality maple syrup for the most authentic and best flavor. We are using 1 1/2 cup (12 fl.oz /350ml) of maple syrup for this recipe! So, splurging a little for a good bottle makes a big difference in taste. Do not use substitutes such as “Aunt Jemima”.
• Use 35% m.f. heavy cream (also known as whipping cream). I don’t recommend using a cream with less fat content or even half and half. We want a rich, silky maple cream, so going with a 35% fat content cream is the way to go!
• Use whole milk or 2% m.f. – Likewise, avoid using skim or lactose-free for the cake batter.
• Don’t overmix the batter. Overmixing can result in a dense, tough cake. What we want here is a light and fluffy cake batter that rises atop the syrup. Mix just until the ingredients are nicely combined.
• Serve warm. This dessert is at its best when it’s fresh out of the oven and warm, as the syrup will still be soft and gooey.
• Use a baking dish with high sides, as the syrup risks boiling over and spilling into your oven!

Frequently Asked Questions

Can you make Pouding Chômeur ahead of time?

Yes! You can prepare the cake batter and the syrup ahead of time, then store them separately in the refrigerator for up to 24hrs. When you’re ready to bake, bring the ingredients back to room temperature and assemble and bake as instructed.

How long can you keep Pouding Chômeur?

Leftovers can be stored in the fridge for up to 3 days, though it’s best eaten fresh.

How to serve Pouding Chômeur?

Pouding Chômeur is best served warm, about 15 minutes after you take it out of the oven. Use a large spoon to scoop it and serve it into individual bowls. Make sure you scoop the creamy syrup at the bottom as well. As the pudding cools, the cream at the bottom thickens slightly.

Because this is a rich dessert, I like to serve some fruits on the side: fresh berries in the summer, or some cooked apples in the Winter. But if you’re feeling indulgent, a scoop of vanilla ice-cream or whipped cream on top are heavenly!

I hope you’ll love this Pouding Chômeur recipe as much as I do! If you have any questions or tips to share, please feel free to leave a comment. 

More comforting desserts to try: 

• Gluten Free Apple Crisp
• Normandy Apple Tart (Tarte Normande)
• French Almond Croissants (Bakery-style)
• Classic French Chocolate Moelleux 
• Chocolate Vanilla Marble Cake
• Classic French Pear Cake
• French Almond Pear Gratin
• Riz Au Lait with Caramel Sauce
• Apple Breton Pound Cake
• Classic French Chocolate Pôts de Crème

Pouding Chômeur (Quebecois Maple Pudding)

Print Recipe

Serves: 8-10 Prep Time: 15 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 8 voted )

Ingredients

For the soaking syrup:
1 1/2 cup (12 fl.oz /350ml) pure maple syrup
1 1/2 cup (12 fl.oz /350ml) heavy cream (35% m.f.)

For the cake:
½ cup (125g) unsalted butter, at room temperature
1 cup (200g) sugar
2 large eggs, at room temperature
2 cups (250g) all-purpose flour
2 tsp (9g) baking powder
¼ tsp salt
½ cup (120ml) milk (whole or 2% m.f.)

Instructions

1. Preheat your oven to 390°F (200°C) with a rack in the middle. Grease a 13 x 9-inch (32 x 23 cm) baking dish (or a deep pie dish) and set it aside. 
2. Prepare the syrup. In a medium saucepan, over medium heat, combine the maple syrup and heavy cream. Bring to a simmer, and slow-boil for 5 minutes stirring occasionally. Set aside.
3. Prepare the cake batter. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4. In a separate large bowl, mix the butter and sugar together using a whisk until light and fluffy. Add the eggs and beat well until completely incorporated. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Don’t overmix!
5. Assemble the Pudding. Pour the cake batter into the prepared dish. Pour the syrup mixture over it to completely cover. This will look messy, it is completely normal. The cake will rise to the top when baking while the syrup settles at the bottom.
6. Bake the pudding in the pre-heated oven for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the centre comes out clean.
7. Transfer the pudding dish to a cooling rack and let it cool slightly before serving. Pouding Chômeur is best served warm. As the pudding cools, the syrup thickens to a thicker consistency.

The post Pouding Chômeur (Quebecois Maple Pudding) appeared first on Pardon Your French.

So a few years ago, I started making my own granola recipes. I was spending hours picking the right nuts, oil and fixings to make it exactly how I like it and with minimal sugar in it. 

Granola offers so many possibilities, and this recipe here has to be one of my favorites: a crisp oat granola with hazelnuts, chocolate and sea salt. It has a spoonful of chia seeds for added nutrients (omega-3 fatty acids, antioxidants and fiber) and only 3 spoonfuls of maple syrup to sweeten the whole batch. 

How to make this Hazelnut Chocolate Sea Salt Granola recipe

This recipe starts by chopping the hazelnuts. You’ll want to chop them roughly so there is still some chunky pieces. I like to chop a few just in half, and the rest in quarters or big chunks. This creates a nice mix of textures. 

The chopped hazelnuts are then combined with the chia seeds, sea salt, quick oats, maple syrup and oil. Finally, an egg white is added – this will help create a crisp, crunchy granola (that will stay crunchy for days). 

Once all the ingredients are mixed and well coated, you will spread them onto a foil-lined baking sheet, in one even layer. This will bake for 30 minutes until lightly brown. 

While the granola is baking in the oven, you can chop the chocolate. You can chop it roughly and keep chunky bites or more finely if you prefer – your pick! 

Once the granola is baked and golden, place the tray onto a cooling rack and let it cool completely to room temperature. Once it is completely cooled, break the layer of granola with your hands – that’s the fun part. Try to keep some bigger clusters and break some smaller ones. 

The final step is to add the chopped chocolate – this is why you have to make sure the granola is completely cooled, otherwise the chocolate will melt. 

This recipe makes enough granola to fill a 750g jar. It can keep for up to 14 days at room temperature, if stored in a jar with a tight fitting lid. 

Cooking notes: 

• For the oil, opt for a neutral oil (such as vegetable or canola), avocado oil or coconut oil.
• Sea salt flakes (such as Maldon) work wonderfully in granola and really enhances all the flavors. If you do not have sea salt flakes on hand, substitute with kosher salt. 
• Semi-sweet chocolate works great in this granola mix. But feel free to choose the chocolate of your liking, such as milk chocolate, dark chocolate or even white chocolate… I think they all pair well with hazelnuts. 
• I often use a quarter sheet pan (13-by-9 inches) to create this recipe. The granola can be spread on the entire pan in a 1/3-inch (1cm) thick layer. You can also use a ½ sheet pan (18-by-13 inches / likely your regular cookie sheet) and spread the granola on only half of the pan. 

I hope you’ll love Hazelnut Chocolate Sea Salt Granola as much as I do! It is a great recipe to add to your repertoire. Make it on weekends, so you can treat yourself to a delicious, satisfying and low-sugar breakfast all week-long.

You may also like:

• Classic French Apple Cake
• Breton Pound Cake
• Orange Yogurt Cake

Hazelnut Chocolate Sea Salt Granola

Print Recipe

Serves: 4 Prep Time: 15 Minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

¾ cup (100g) hazelnuts (raw), roughly chopped
2 tsp chia seeds
½ tsp sea salt flakes
3 cups (240g) quick oats
3 tbsp (60ml) maple syrup
2 tbsp (30ml) neutral oil
1 large egg white
4-6 oz semi-sweet chocolate, roughly chopped

Instructions

Pre-heat your oven to 300°F (150°C) with a rack in the middle.

Step 1 – In a large mixing bowl, combine the chopped hazelnuts, chia seeds, sea salt and quick oats. Pour in the maple syrup and oil, and stir to combine. Finally, add the egg white and stir well until all the ingredients are evenly coated. 

Step 2 – Line a baking sheet with foil. Spread the granola evenly onto the pan. Use the back of a spoon to press gently on the granola and form a compact layer of about 1/3 inch (1cm) in thickness. 

Step 3- Bake for 30 minutes, until lightly golden. Transfer the baking sheet onto a cooling rack and let cool completely to room temperature. 

Step 4- When the granola is completely cooled, break it roughly with your hands. You can choose to break it into tiny pieces or keep big clusters. Add the chopped chocolate and stir to combine.

Did You Make This Recipe?

Leave a comment below, rate the recipe and/or share a photo on Instagram and tag @pardonyourfrench

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

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The post Hazelnut Chocolate Sea Salt Granola appeared first on Pardon Your French.