Tested till perfect Maple Pudding Chômeur
Photography by Matthew Kimura

Maple Pudding Chômeur

This wickedly sweet cake-pudding combo is a French Canadian favourite. The sauce starts out as maple syrup and water poured over the batter but ends up thick and delicious on the bottom after baking. Serve warm with ice cream or whipped cream.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2004

Recipe3 out of 5 based on 40 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1 cup 1cupall-purpose flour
  • 1/2 cup 1/2cupgranulated sugar
  • 4 tsp 4tspbaking powder
  • 1/4 tsp 1/4tspnutmeg
  • 3/4 cup 3/4cupmilk
  • 1/4 cup 1/4cupbutter, melted
  • 1 tsp 1tsplemon rind, finely grated
  • 1/2 cup 1/2cupraisinraisins


  • 1-1/2 cups 1-1/2cupswater
  • 1 cup 1cupmaple syrup
  • 2 tbsp 2tbspbutter, melted
  • 1 tsp 1tspcornstarch
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In bowl, whisk together flour, sugar, baking powder and nutmeg.

In separate bowl, whisk together milk, butter and lemon rind; pour over dry ingredients. Sprinkle with raisins; stir just until combined. Spread in greased 8-inch (2 L) square glass baking dish.

Sauce: In bowl, whisk together water, maple syrup, butter and cornstarch; pour over batter. Bake in centre of 350°F (180°C) oven until golden and firm to the touch, 40 to 45 minutes.

Nutritional Information Per serving: about

cal 326 pro 3g total fat 9g sat. fat 6g
carb 60g fibre 1g chol 29mg sodium 237mg

% RDI:

calcium 11 iron 11 vit A 9 vit C 2
folate 10
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