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Maple Pudding Chomeur

Pudding Chomeur 1

Also known as “Poor Man’s Pudding,” maple chomeur is an elegant French-Canadian desert that's easy to make. Similar to bread pudding, chomeur most commonly uses cake batter instead of day-old bread for a base. Sweet caramel blended with maple syrup makes for a sauce that’s silky and buttery and baked right into the cake. The result is a moist, melts-in-your-mouth texture that’s even more scrumptious topped with whipped cream, vanilla ice cream or a drizzle of fresh cream.

Rich and satisfying, chomeur is a versatile year-round desert just as at home with a light salad and soup as it is with heavier dishes such as pot roast and chowders.

Maple Pudding Chomeur

1hr 15min to prepare serves 12


  • 11 tablespoons softened butter or margarine
  • 1 cup sugar
  • 2  eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 1/3 cups milk
  • 1 1/2 cups pure maple syrup
  • 1 1/2 cups brown sugar, firmly packed
  • 1 1/2 cups cream
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  1. Make the cake batter using an electric mixer to blend eight tablespoons of butter and sugar in a large bowl. Mix until the sugar is fully incorporated into the butter and the mixture has a light, whipped texture.
  2. Add the eggs and vanilla, stirring continuously. Mix thoroughly for a smooth, thick texture that sticks to the mixer’s beaters.
  3. Use a second bowl to mix flour and baking powder. If desired, use a flour sifter for more even distribution of the baking powder in the mixture.
  4. Prevent lumps by adding a small amount of the flour mixture to the other bowl. Add milk, and incorporate completely. Alternate adding the flour mixture and milk until all of both are mixed in.
  5. Pour the finished batter into a greased 9-inch by 13-inch pan, and set aside.
  6. Make the caramel/maple syrup sauce over low heat, melting three tablespoons of butter in a small pot, stirring constantly. Add cream and brown sugar, and cook slowly until the butter and cream stop foaming. Add the maple syrup, and bring the sauce to a very slow boil.
  7. Reduce heat as necessary, and simmer gently for about two minutes.
  8. Bake for about 35 minutes at 325 degrees F. Test for doneness with a toothpick or clean knife inserted in the center of the chomeur.
  9. Top with whipped cream, serve with vanilla ice cream or drizzle with fresh cream.

Recipe adapted from

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