March 10, 2023

Maple Pouding Chômeur

It’s sugar shack season! The maple syrup is flowing in Québec as we transition from winter to spring. To highlight this special ingredient, I baked a maple pouding chômeur. This dessert is a Québecois classic that dates back to the Great Depression. Humble ingredients become a simple warm cake soaked in a sweet and sticky syrup. Top your slice with a scoop of vanilla ice cream for some extra creaminess and a bit of a chill.


Fancy Presentation

The charm of the pouding chômeur lies in its humble, rustic appearance and sweetness.  You can forgo the cosy vibe and bake the dessert in individual ramekins to give it a fancier look though for a special occasion.


Kitchen scale

Oven thermometer

8 X 8 inch square baking pan

Stand mixer fitted with the paddle attachment

Small saucepan



Measuring cup

1 tsp

Small offset spatula

Bon appétit!


Maple Pouding Chômeur

It's sugar shack season! As winter transitions to spring in Québec, it's time to showcase my province's star ingredient: maple syrup. Pouding chômeur, a Québécois classic, consists of a soft, simple cake soaked in a sweet and sticky sauce.


Ariane | Miel et Ganache









  • ¾ cup maple syrup
  • ¾ cup 35% whipping cream
  • 57g (½ stick, ¼ cup) unsalted butter, room temperature
  • 100g (½ cup) granulated sugar
  • 1 large egg, room temperature
  • 145g (1 cup) all-purpose flour
  • 1 tsp baking powder
  • Pinch of table salt
  • ¼ cup whole milk


  1. Position the rack in the middle of the oven.
  2. Preheat the oven to 350°F.
  3. Bring the maple syrup and cream to a boil in a small saucepan.  Set aside.
  4. Stir the flour, baking powder and salt together in a small bowl.  Set aside.
  5. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until smooth.
  6. Add the egg, beating until incorporated.
  7. Lower the speed of the mixer to add ⅓ of the dry ingredients to the batter.
  8. Pour half of the milk into the batter, alternate with the dry ingredients until all is well incorporated.
  9. Pour the batter into an 8 x 8 inch square baking pan.
  10. Use a small offset spatula to spread the batter evenly in the pan and smooth out the surface.
  11. Pour the syrup and cream over the batter.
  12. Bake for 25 minutes, until a toothpick inserted in the middle comes out clean.
  13. Divide the maple pouding chômeur into 9 pieces.
  14. Store the maple pouding chômeur in an airtight container in the fridge for up to 3 days.
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January 30, 2023
Marjolaine Bourget
I’ve only tasted 2 of two of your recipes so far but this one is by far my favourite! Shortbread always reminds me of my time in Scotland!
January 30, 2023
Marjolaine Bourget
Very chocolaty (is that even a word?) and very delicious! Thanks for letting me and The Peanut taste!