Maple Walnut Pudding Chômeur Recipe
If you’ve never tasted the sweet, sticky glory of Maple Walnut Pudding Chômeur, you’re in for a treat that’ll transport you straight to a cozy Québécois kitchen. This classic dessert is a comforting marriage of tender cake and luscious maple sauce, with toasted walnuts lending crunch and warmth to every bite. It’s the kind of irresistible recipe you dream about on chilly days, perfect for sharing around the table after a hearty meal or as an indulgent afternoon pick-me-up. The magic of Maple Walnut Pudding Chômeur lies in its simplicity: everyday ingredients transform into something truly spectacular!
Ingredients You’ll Need
One of the joys of making Maple Walnut Pudding Chômeur is that every ingredient plays an essential role in creating its signature flavors and irresistible texture. You probably have most of these on hand already, and each one brings something special to this homey dessert.
- Unsalted butter (for both cake and sauce): Gives richness and a tender crumb while making the sauce irresistibly silky.
- Granulated sugar: Sweetens the cake just right and helps with the soft, golden crumb.
- Egg: Binds the batter and ensures a moist, satisfying bite.
- Vanilla extract: Adds comforting, aromatic depth to elevate the cake’s flavor.
- All-purpose flour: The sturdy foundation for the cake’s delicate structure.
- Baking powder: Ensures the batter rises beautifully and stays feather-light.
- Salt: Balances the sweetness and sharpens all the flavors.
- Milk: Moistens the batter for a perfectly soft, melt-in-your-mouth cake.
- Pure maple syrup: The star of the show, infusing each spoonful with deep, woodsy sweetness unique to Quebec.
- Brown sugar: Adds caramel notes to the sauce for a richer, more complex flavor.
- Heavy cream: Makes the sauce so luxuriously smooth and decadent.
- Chopped walnuts: Bring crunch, toasty flavor, and a gorgeous finish to every serving.
How to Make Maple Walnut Pudding Chômeur
Step 1: Prep the Baking Dish
Preheat your oven to 350°F (175°C) and generously butter an 8×8-inch baking dish. This not only prevents sticking but also adds a delicious buttery edge to the finished cake. Make sure to get into the corners so every piece comes out neat and perfect.
Step 2: Mix the Cake Batter
Start by creaming the softened butter and granulated sugar together in a mixing bowl until the mixture is light and fluffy—this takes about 2-3 minutes and creates a beautiful launchpad for the rest of the batter. Beat in the egg and vanilla extract so the batter smells deliciously inviting. Whisk the flour, baking powder, and salt together in a separate bowl. Add the dry ingredients to the wet mixture by alternating with the milk—they should be mixed in just until smooth, not over-beaten. Spread the finished batter evenly in your prepared dish.
Step 3: Make the Maple Sauce
In a medium saucepan, combine the pure maple syrup, brown sugar, heavy cream, and butter. Warm this mixture over medium heat, stirring occasionally, until the butter melts and the sauce is smooth and glossy. Add the chopped walnuts at the end—they’ll infuse the sauce and stay crunchy.
Step 4: Pour the Sauce & Assemble
This is the fun part! Carefully pour the hot walnut maple sauce directly over the cake batter in the dish. It might feel strange to pour all that liquid on top, but don’t stir—it’s the secret to that classic pudding chômeur “self-saucing” magic. As it bakes, the cake rises and the sauce nestles beneath, just waiting to be spooned up.
Step 5: Bake & Cool
Pop your assembled Maple Walnut Pudding Chômeur into the oven and bake for 35 to 40 minutes. You’ll know it’s ready when the top turns golden and puffy, and the cake peeks richly through swirls of bubbling sauce. Let it cool slightly before serving; that allows some of the molten sauce to thicken up but keeps everything wonderfully gooey.
How to Serve Maple Walnut Pudding Chômeur
Garnishes
Maple Walnut Pudding Chômeur is fantastic as is, but a scoop of classic vanilla ice cream melting into the warm cake is absolute heaven. Whipped cream works beautifully too, and if you want even more crunch, sprinkle a few extra toasted walnuts on top just before serving.
Side Dishes
While this dessert is plenty rich on its own, a mug of hot coffee or a glass of cold milk makes a wonderful companion. For a festive twist, pair it with fresh berries or sliced fruit on the side to balance the sweetness and provide a little brightness to each bite.
Creative Ways to Present
Try serving Maple Walnut Pudding Chômeur in individual ramekins for a dinner party, allowing everyone to spoon into their own steamy portion. You could also drizzle a little extra warm maple syrup at the table, or serve it family-style, letting everyone share directly from the baking dish for a super cozy, communal feel.
Make Ahead and Storage
Storing Leftovers
If, by some miracle, you have leftovers, simply cover the cooled baking dish with foil or transfer slices to an airtight container. Store in the refrigerator for up to three days. The sauce will thicken slightly, but it’s easy to bring it back to life.
Freezing
Maple Walnut Pudding Chômeur freezes beautifully. Set aside fully cooled portions in airtight, freezer-safe containers, making sure to include some sauce in every serving. Freeze for up to two months. Thaw overnight in the fridge before reheating.
Reheating
For those cozy leftovers, reheat slices in the microwave for 30–40 seconds, or warm the entire baking dish (covered with foil) in a 300°F oven until hot and bubbling again. Add a splash of milk or cream if the sauce needs reviving.
FAQs
Can I use pecans instead of walnuts?
Absolutely! Pecans lend a different but equally lovely nutty crunch. The flavor will be slightly sweeter and a bit more buttery, but still works beautifully with the maple sauce.
Is it necessary to use pure maple syrup?
It really is! The deep, authentic flavor of pure maple syrup is key; pancake syrup or blends just don’t offer that woodsy richness that defines true Maple Walnut Pudding Chômeur.
Can I make this dairy-free?
You can try substituting plant-based butter, non-dairy milk, and coconut cream in the respective parts of the recipe. The final flavor and texture will be a little different, but you’ll still get that incredible saucy effect.
What if I don’t have an 8×8-inch pan?
A similar-sized round or oval baking dish works just as well! Just be mindful of the bake time—you may need to adjust it slightly depending on the depth of the dish.
Is Maple Walnut Pudding Chômeur served hot or cold?
Traditionally, it’s served warm! This enhances the gooey sauce and soft cake texture. That said, it’s pretty fantastic at room temperature, too.
Final Thoughts
If you’re craving the kind of dessert that feels like a big, sweet hug, Maple Walnut Pudding Chômeur truly delivers. It’s easy, nostalgic, and delights with every maple-soaked bite—so don’t wait for a special occasion! Gather your ingredients and experience this Québécois comfort classic for yourself.
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Maple Walnut Pudding Chômeur Recipe
- Total Time: 55 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and comforting flavors of Maple Walnut Pudding Chômeur, a traditional Québécois dessert that combines a moist cake with a luscious maple sauce and crunchy walnuts.
Ingredients
For the Cake Batter:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
For the Maple Sauce:
- 1 cup pure maple syrup
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and butter an 8×8-inch baking dish.
- Make the Cake Batter: Cream butter and sugar, mix in egg and vanilla. Combine dry ingredients and milk; spread batter in dish.
- Prepare the Maple Sauce: Simmer maple syrup, brown sugar, cream, and butter. Stir in walnuts.
- Assemble and Bake: Pour hot sauce over batter and bake until golden.
- Serve: Let cool slightly before serving; spoon sauce over each serving.
Notes
- Serve warm with vanilla ice cream or whipped cream.
- Store leftovers covered in the fridge and reheat gently to serve.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Québécois
Nutrition
- Serving Size: 1 piece
- Calories: 430
- Sugar: 36g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
