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Pouding chomeur (maple and pecan pudding)
Pouding chomeur (maple and pecan pudding)
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Transformed from a humble creation during hard times in French Canada, this classic "unemployed pudding" has evolved into a decadent Quebecois favorite.
Ingredients:
  • 225g plain flour
  • 8.00 gm baking powder
  • 220g caster sugar
  • 185ml milk
  • Chopped toasted pecans, to serve
  • Thickened cream, to serve
  • 50g unsalted butter
  • 250g brown sugar
  • 250ml maple syrup
  • 1 vanilla pod, split, seeds scraped
Instructions:
  • Preheat your oven to 180°C. Grease and line six 200ml dariole moulds.
  • To make the caramel syrup, combine butter, brown sugar, and maple syrup in a small saucepan over medium heat. Stir until sugar dissolves. Add vanilla pod and seeds plus 1 cup (250ml) warm water, and bring to a boil. Simmer for 3-4 minutes until slightly thickened. Discard vanilla pod, then pour 1 tablespoon of caramel syrup into each mold. Chill for 10 minutes.
  • In a bowl, sift together flour, baking powder, and 1/2 tsp salt. Set aside. In another bowl, cream the butter and caster sugar with electric beaters until light and fluffy. Add eggs one at a time, mixing well after each addition. Alternate folding in the flour mixture and milk until a smooth batter forms.
  • Evenly distribute the batter among the molds, place them on a baking tray, and bake for 25 minutes until golden and a skewer inserted into the center comes out clean. Let them cool in the molds for 5 minutes before flipping them onto serving plates.
  • Serve the warm puddings topped with pecans, drizzled with extra maple syrup, caramel, and cream.

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