Also known as “Poor Man’s Pudding,” maple chomeur is an elegant French-Canadian desert that’s easy to make.
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
Serves 12; 1hr 15min
- 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
- 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.
- Add the eggs and vanilla, stirring continuously. Mix thoroughly for a smooth, thick texture that sticks to the mixer’s beaters.
- 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.
- 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.
- Pour the finished batter into a greased 9-inch by 13-inch pan, and set aside.
- 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.
- Reduce heat as necessary, and simmer gently for about two minutes.
- 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.
- Top with whipped cream, serve with vanilla ice cream or drizzle with fresh cream.