Pouding Chômeur (Québécois Maple Pudding)
This Depression-era maple dessert is a type of upside-down cake that yields two layers: one cake, one sauce.
Pouding Chômeur (Québécois Maple Pudding)
Photo Credit : Styled and photographed by Liz NeilyThis Depression-era dessert (whose name roughly translates as “poor man’s pudding”) is a type of upside-down cake that yields two layers: one cake, one sauce. The toasted walnuts are optional, but I love how they balance the cake’s sweetness.
Yield:
8 servingsIngredients
1 cup maple syrup (any grade)
1 cup heavy cream
½ teaspoon plus ½ teaspoon kosher salt
2/3 cup salted butter, softened, plus more for greasing ramekins
¾ cup granulated sugar
2 large eggs, at room temperature
1½ cups (210 grams) all-purpose flour
1½ teaspoons baking powder
1 teaspoon ground cardamom (optional)
½ cup milk
½ cup chopped walnut halves
Whipped cream, for garnish
Instructions
Preheat your oven to 350°F and set a rack to the middle position. Grease 8 ramekins with butter and arrange them on a rimmed baking sheet. Set aside.
First, make the sauce: Put the maple syrup, cream, and ½ teaspoon salt in a medium saucepan over medium-high heat. Bring to a boil, then remove from heat. Set aside ⅓ cup sauce in a small bowl. Divide the remaining sauce evenly among the 8 ramekins.
Next, make the dough: Using a stand or handheld mixer, beat the butter and sugar on high speed until fluffy, about 3 minutes, scraping down the sides of the bowl halfway through. Add the eggs, one at a time, beating well and scraping down the bowl after each.
In a medium bowl, whisk together the flour, baking powder, ½ teaspoon salt, and cardamom (if using). Add the dry ingredients to the wet and beat on low speed until blended. Scrape down the sides of the bowl. Add the milk and beat on low until evenly combined.
Divide the dough evenly among the prepared ramekins and transfer the baking sheet to the oven. Spread the chopped walnuts in a single layer on a small baking sheet or pan and put it in the oven. Toast the walnuts until golden brown, about 5 minutes, then remove. Bake the cakes until they are browned on top and puffed in the center, 20 to 25 minutes total. Let cool for 20 minutes. Serve warm with a dollop of whipped cream, a drizzle of the reserved sauce, and a sprinkle of toasted walnuts.
