If you are craving a dessert that is both delightfully rich and comfortingly sweet, the Maple Walnut Pudding Chômeur Recipe is a must-try. This traditional French Canadian pudding features a golden cake layer sitting atop a luscious, gooey maple walnut sauce that bubbles up through every bite. The combination of pure maple syrup and toasted walnuts creates a deep, warm flavor that feels like a cozy hug on a plate. Perfect for sharing with friends or treating yourself to a sweet moment, this pudding chômeur is simple to make but endlessly satisfying.
Ingredients You’ll Need
The ingredients for this recipe are beautifully straightforward yet each one plays a vital role in enhancing the final dish. From the richness of butter to the natural sweetness of pure maple syrup, every element contributes to the signature texture and flavor of the Maple Walnut Pudding Chômeur Recipe.
- 1 cup pure maple syrup: Provides the unmistakable, deep sweetness and distinct flavor that defines the pudding.
- 3/4 cup heavy cream: Adds creaminess to the maple sauce, making it silky and indulgent.
- 1/2 cup chopped walnuts: Offers a satisfying crunch and a nutty contrast to the soft cake and syrup.
- 1/2 cup unsalted butter, softened: Ensures a tender cake texture and rich flavor without extra salt.
- 1 cup granulated sugar: Sweetens the cake, balancing the intensity of the maple syrup.
- 2 large eggs: Bind the ingredients together and help achieve a light, fluffy cake layer.
- 1 teaspoon vanilla extract: Enhances the overall flavors with a warm, aromatic note.
- 1 1/2 cups all-purpose flour: The base that gives structure to the cake portion.
- 2 teaspoons baking powder: Provides a gentle rise, ensuring the cake is airy yet sturdy.
- 1/4 teaspoon salt: Balances sweetness and deepens flavor complexity.
- 1/2 cup milk: Moistens the batter, helping to create a soft crumb and tender bite.
How to Make Maple Walnut Pudding Chômeur Recipe
Step 1: Prepare the Maple Walnut Sauce
Start by preheating your oven to 350°F (175°C) and greasing an 8×8-inch baking dish lightly. In a medium saucepan set over medium heat, combine the pure maple syrup and heavy cream. Stir constantly until the mixture comes to a gentle simmer; this is where the magic begins as the cream softens the intensity of the syrup. Then stir in the chopped walnuts so they get perfectly soaked and start releasing their lovely aroma. Pour this warm, fragrant mixture evenly into the bottom of your prepared baking dish and set it aside while you make the cake batter.
Step 2: Make the Cake Batter
In a large mixing bowl, cream the softened butter with the granulated sugar until the mixture is light and fluffy—this step helps trap air in the batter, ensuring a tender cake. Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract for a subtle depth of flavor. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt, ensuring everything is evenly distributed. Now, add the dry ingredients to the wet mixture alternately with the milk. Start and end with the flour mixture to keep the batter balanced and easy to spread.
Step 3: Assemble and Bake
Carefully spoon the cake batter over the maple walnut syrup in the baking dish. It’s important to spread the batter gently and evenly—you want it to sit on top without mixing into the syrup, since the beautiful pudding chômeur texture comes from these two layers baking separately but harmoniously. Place the dish in your preheated oven and bake for 35 to 40 minutes. You’ll know it’s ready when the cake top turns golden brown and a toothpick inserted into the cake comes out clean. Let the pudding cool slightly before serving so the sauce thickens just enough to spoon over the cake, making each bite irresistibly gooey.
How to Serve Maple Walnut Pudding Chômeur Recipe
Garnishes
A sprinkle of extra toasted walnuts over the top adds a nice crunch and visual appeal. For a decadent finishing touch, a dollop of freshly whipped cream or a scoop of smooth vanilla ice cream melts fabulously into the warm pudding, balancing the cozy sweetness with creamy coolness.
Side Dishes
This pudding chômeur shines best as a stand-alone dessert, but it also pairs wonderfully with a simple cup of strong coffee or a robust black tea. If you want to add a fresh note, a small bowl of mixed berries or lightly macerated fruit brings bright contrast and refreshes the palate.
Creative Ways to Present
To impress your guests, serve individual portions in cute ramekins or clear glasses to show off the layers of maple walnut sauce and cake. Drizzle extra warm maple syrup on top just before serving for added luxury. Another fun idea is to add a sprinkle of cinnamon or nutmeg dust for warm spice hints that complement the maple perfectly.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers—and believe me, it’s hard to resist finishing this pudding right away—store them in an airtight container in the refrigerator for up to 3 days. The pudding will continue to soak up the maple walnut syrup, becoming more flavorful over time.
Freezing
You can freeze the Maple Walnut Pudding Chômeur Recipe for up to 1 month. Portion the dessert into freezer-safe containers and thaw overnight in the refrigerator before reheating. Keep in mind that the texture may be a little softer after freezing, but the flavor remains wonderful.
Reheating
For the best experience, reheat servings gently in the microwave for about 30 to 60 seconds or warm the entire dish in a 325°F (160°C) oven until heated through. This way, you revive that perfect gooey syrup and soften cake texture just like fresh from the oven.
FAQs
What makes pudding chômeur different from other puddings?
Pudding chômeur stands out because it’s a baked dessert with a unique two-layer structure: a simple cake layer on top and a rich, sweet sauce on the bottom that soaks up as it bakes. It’s not a creamy pudding but more like a status of cake-meets-sauce puddings, often flavored with maple syrup in Canadian versions.
Can I substitute walnuts with other nuts?
Absolutely! Pecans or hazelnuts work wonderfully in this recipe if you want a different nutty flavor. Just toast them lightly for extra aroma and crunch before adding to the sauce.
Is this recipe gluten-free?
The classic Maple Walnut Pudding Chômeur Recipe uses all-purpose flour, which contains gluten. To make it gluten-free, substitute with a blend of gluten-free flour designed for baking, but expect slight differences in texture.
Can I make this dessert vegan?
While the traditional recipe uses butter, heavy cream, eggs, and milk, you could experiment with vegan butter, plant-based milk, and egg replacers. The maple walnut sauce might be easier to keep rich and creamy using coconut cream. However, results will vary and may require some tweaking.
What is the best type of maple syrup to use?
Pure maple syrup is essential for that authentic flavor. Darker grades of maple syrup, like Grade B, offer a stronger, more robust maple taste that some might prefer, while lighter grades provide a delicate, subtle sweetness. Feel free to choose based on your taste preferences.
Final Thoughts
This Maple Walnut Pudding Chômeur Recipe is a heartwarming treat that brings together the humble ingredients of butter, flour, and nuts with the deep magic of maple syrup. Baking and savoring it feels like welcoming a traditional Canadian favorite right into your kitchen. If you want a dessert that’s simple to make yet incredibly impressive in taste and texture, don’t hesitate to try this recipe soon—you might just find your new favorite homemade indulgence.
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Maple Walnut Pudding Chômeur Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
- Diet: Vegetarian
Description
Maple Walnut Pudding Chômeur is a traditional French Canadian dessert featuring a luscious maple syrup and walnut sauce base topped with a soft, buttery cake. This comforting and indulgent treat combines the rich flavors of pure maple syrup, toasted walnuts, and a tender cake baked to golden perfection, making it a perfect dessert for cozy gatherings.
Ingredients
Syrup and Topping
- 1 cup pure maple syrup
- 3/4 cup heavy cream
- 1/2 cup chopped walnuts
Cake Batter
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish to prevent sticking and allow even baking.
- Make Maple Walnut Sauce: In a saucepan over medium heat, combine the pure maple syrup and heavy cream. Bring this mixture to a gentle simmer, then stir in the chopped walnuts to infuse their flavor throughout the syrup. Immediately pour this hot mixture into the bottom of the prepared baking dish.
- Cream Butter and Sugar: In a separate mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, ensuring a tender cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them, then mix in the vanilla extract to enhance overall flavor.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly to evenly distribute the raising agent and seasoning.
- Mix Batter: Alternately add the dry ingredient mixture and milk to the creamed wet ingredients, starting and ending with the dry ingredients. This alternating method helps create a smooth, lump-free batter.
- Assemble and Spread Batter: Carefully spread the batter over the hot maple-walnut syrup in the baking dish, taking care not to mix the two layers so the syrup remains distinct under the cake.
- Bake: Bake the pudding in the preheated oven for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the cake layer comes out clean, confirming it’s fully cooked.
- Cool and Serve: Allow the pudding to cool slightly before serving warm. Spoon the gooey maple sauce from the bottom over the cake layers for a delightful presentation and flavor.
Notes
- For a deeper, richer maple flavor, opt for dark maple syrup (Grade B).
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream to elevate the indulgence.
- Ensure not to mix the batter with the syrup layer to maintain the pudding chômeur’s characteristic texture.
