Ricardo’s Maple Pudding Chômeur

Ricardo’s Maple Pudding Chômeur is one of my all-time favourite comfort food desserts. The recipe comes from one of Canada’s most beloved chefs and culinary ambassadors, Ricardo Larrivée. You can read more about this Order of Canada winner, restaurateur, and media mogul HERE.

I remember the first time I had Pudding Chômeur. It was in a bistro on McGill St in Montreal. The waiter explained that it was an old Quebec recipe. It was developed during The Great Depression when people did not have money for eggs and sugar. The recipe could be made with readily available maple syrup and a bit of flour and a few other ingredients. It was a cold and crisp October night in Old Montreal. I developed an especially strong taste memory of the warmth of this dish with its true Quebec maple syrup flavour.

Years went by before I had it again. My friend Louise Savoie made it for our two families here in Calgary. That night in Montreal came flooding back with every spoonful. I hope you’ll give this Canadian classic food a try. I’m grateful to Ricardo for sharing the recipe. Do sign up for his newsletter. It is always filled with inspiration and simple, joyful recipes.

Ricardo’s Maple Pudding Chômeur

Vanilla cake enrobed in a maple and cream sauce and baked to perfection.

• Author: Karen Anderson
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: dessert
• Method: baking
• Cuisine: Canadian

Ingredients

Scale 1x2x3x

For the Sauce:

1¼ cups 35% cream

1 cup maple syrup

¼ cup brown sugar

For the Cake:

¾  cup unbleached all-purpose flour

1 teaspoon baking powder

⅛ teaspoon salt

6 Tablespoons sugar

¼ cup canola oil

½ teaspoon vanilla extract

1 egg

6 Tablespoons  milk

Instructions

For the Sauce:

1. Place the rack in the center of the oven. Preheat the oven to 350°F.
2. Bring the cream, maple syrup, and brown sugar to a boil in a small saucepan, stirring with a whisk constantly. Simmer over medium heat for 5 minutes. Remove from heat and set aside.

For the Cake:

1. Mix the flour, baking powder, and salt in a bowl.
2. Whisk together the sugar, oil, vanilla, and egg with an electric mixer in another bowl. At low speed, beat in the dry ingredients alternately with the milk. Use a spatula to transfer the batter into a 8-inch square baking dish. Carefully pour the sauce over the batter.
3. Bake for 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack.
4. Enjoy with ice cream or whipped cream.

 

Keywords: Ricardo’s Maple Pudding Chômeur

Note: This is not a sponsored post. The recipe and photos are used with permission.