If you are searching for a dessert that wraps you in a cozy hug, let me introduce you to the unforgettable Maple Walnut Pudding Chômeur Recipe. This delightfully rich and sweet Canadian classic combines the warm, comforting flavors of pure maple syrup with crunchy, toasty walnuts and a tender, buttery cake base. The syrupy topping seeps through the cake during baking, creating irresistible pockets of gooey sweetness that will keep you coming back for more. Trust me, once you try this recipe, it will quickly become your go-to for impressing guests or simply treating yourself with a slice of homemade heaven.
Ingredients You’ll Need
What makes this Maple Walnut Pudding Chômeur Recipe so special is its simple yet perfectly balanced ingredients. Each one plays a vital role, contributing to the luscious texture, deep maple flavor, and that tempting golden appearance.
- Pure maple syrup: The star sweetener, offering natural sweetness and that unmistakable maple aroma.
- Brown sugar: Adds rich molasses notes and helps develop the sticky, caramelized topping.
- Heavy cream: Brings luxurious creaminess and softens the syrup mixture for optimal soaking.
- Vanilla extract: Enhances the overall flavor complexity with a fragrant touch.
- All-purpose flour: The base of the cake that supports the pudding’s structure without overpowering flavors.
- Baking powder: Ensures the cake rises beautifully and stays tender.
- Salt: Balances the sweetness and boosts flavor depth.
- Unsalted butter: Softened for easy mixing, it enriches the batter with a silky mouthfeel.
- Large eggs: Provide stability and contribute to the cake’s airy crumb.
- Milk: Keeps the batter moist and smooth.
- Chopped walnuts: Add a wonderful crunch and nutty flavor, both inside the cake and sprinkled on top.
How to Make Maple Walnut Pudding Chômeur Recipe
Step 1: Prepare Your Oven and Syrup Mixture
Start by preheating your oven to 350°F (175°C) and lightly greasing a 9×9-inch baking dish. This ensures the pudding won’t stick and makes cleanup easier. Then, combine the maple syrup, brown sugar, and heavy cream in a medium saucepan. Gently bring this mixture to a boil over medium heat, watching carefully to prevent burning. Once bubbling, remove from heat and stir in the vanilla extract. This syrup base is the heart of the pudding and infuses the dish with incredible sweet richness.
Step 2: Make the Cake Batter
In a separate medium bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent, guaranteeing a nice rise. In a larger bowl, beat the softened butter and eggs until the mixture is smooth and creamy. Add the milk, then gently fold in the dry ingredients. Mix just until combined to keep the batter tender. Finally, fold in the chopped walnuts to add those delightful bursts of texture and flavor with every bite.
Step 3: Assemble and Bake
Pour the walnut-studded batter into the prepared baking dish, spreading it evenly but without pressing down. Carefully pour the hot syrup mixture over the top — do this gently to avoid stirring so the syrup can settle and create that iconic pudding effect. Bake for 35 to 40 minutes until the cake is a beautiful golden brown and the syrup bubbles up around the edges, signaling it’s perfectly cooked and gooey. Let it cool slightly before digging in.
How to Serve Maple Walnut Pudding Chômeur Recipe
Garnishes
Adding an extra sprinkle of chopped walnuts on top just before serving gives you a lovely visual appeal and a fresh crunch. For an indulgent finish, a scoop of creamy vanilla ice cream or a dollop of whipped cream pairs beautifully, balancing the sweetness with cool, mellow creaminess.
Side Dishes
This pudding shines best on its own as a decadent dessert, but if you wish to serve it alongside, consider simple fruit compotes or steamed seasonal fruits. A cup of robust coffee or a milky black tea also complements the maple and walnut flavors marvelously.
Creative Ways to Present
For a festive touch, try serving the pudding in individual ramekins or mini cast iron skillets. You can drizzle extra warm maple syrup over individual servings or sprinkle cinnamon or nutmeg for subtle spice that elevates the experience. This adds flair and makes each portion feel extra special.
Make Ahead and Storage
Storing Leftovers
After enjoying your Maple Walnut Pudding Chômeur Recipe, wrap leftovers tightly with plastic wrap or transfer them to an airtight container. Refrigerate for up to 3 days to maintain freshness. The flavors even deepen overnight, making it surprisingly delicious the next day.
Freezing
If you want to enjoy this treat later, freeze it tightly covered for up to one month. Thaw overnight in the refrigerator to avoid sogginess, then reheat gently to revive the gooey syrup and warm cake.
Reheating
Reheat individual servings in a microwave for about 30 to 45 seconds or warm the whole dish in a 300°F (150°C) oven covered with foil for 15 to 20 minutes. This will bring back the luscious texture and fresh-baked aroma without drying it out.
FAQs
Can I substitute pecans for walnuts in this recipe?
Absolutely! Pecans offer a similarly rich, buttery crunch that complements the maple syrup beautifully. Feel free to swap equal amounts of walnuts with pecans depending on your preference or what you have on hand.
Is Maple Walnut Pudding Chômeur Recipe gluten-free?
The traditional recipe uses all-purpose flour, which contains gluten. However, you can experiment with gluten-free flour blends, but the texture might vary slightly. Using a blend designed for baking often works best.
Can I make this dessert vegan?
To make this recipe vegan, try substituting the butter with a high-quality vegan butter, replace the eggs with flax eggs or another egg substitute, and use a plant-based cream alternative. Keep in mind the flavor and texture might change somewhat.
What is the origin of pudding chômeur?
Pudding chômeur is a traditional Canadian dessert that originated during the Great Depression. It was created as an affordable, comforting treat using basic pantry ingredients, and has since become a beloved classic, especially with the addition of maple syrup typical in Quebec.
Can I use light or dark maple syrup?
You can use either light or dark maple syrup based on your taste preference. Dark syrup tends to have a stronger, more robust flavor, while light syrup is milder and sweeter. Both will make a delicious pudding!
Final Thoughts
There is something truly magical about the way the Maple Walnut Pudding Chômeur Recipe brings simple ingredients together into a warm, sticky, and nutty delight that feels like a much-needed hug on a plate. Whether you’re making it for a cozy family gathering or a special occasion, it promises satisfaction with every heavenly bite. Don’t hesitate to make it part of your dessert rotation; your friends and family will thank you endlessly for sharing this slice of sweet comfort.
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Maple Walnut Pudding Chômeur Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 to 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
- Diet: Vegetarian
Description
Maple Walnut Pudding Chômeur is a classic Canadian dessert featuring a moist, tender cake bathed in a luscious maple syrup and brown sugar sauce, generously studded with crunchy walnuts. This indulgent baked pudding is perfect served warm with a scoop of vanilla ice cream or a dollop of whipped cream, combining rich, caramelized flavors with a delightful nutty crunch.
Ingredients
Syrup Mixture
- 1 cup pure maple syrup
- 1 cup packed brown sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Batter
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1/3 cup milk
- 1/2 cup chopped walnuts (plus extra for topping)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish to prevent sticking and ensure easy removal.
- Make the Syrup Mixture: In a medium saucepan, combine the maple syrup, brown sugar, and heavy cream. Bring the mixture to a gentle boil over medium heat, then remove from heat and stir in the vanilla extract; set aside to keep warm.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Wet Ingredients and Batter: In a large bowl, beat the softened butter and eggs together until smooth and creamy. Add the milk, then gradually add the dry ingredients, mixing until just combined to avoid overworking, which can toughen the cake.
- Fold in Walnuts: Gently fold the chopped walnuts into the batter for even nutty texture throughout.
- Assemble the Pudding: Pour the batter into the prepared baking dish, spreading evenly. Carefully pour the hot maple syrup mixture over the batter without stirring to allow the syrup to soak during baking.
- Bake: Bake in the preheated oven for 35 to 40 minutes, or until the top is golden and the syrup has bubbled up around the edges, indicating the pudding is cooked through and the sauce is caramelized.
- Cool and Serve: Let the pudding cool slightly before serving. Optionally, sprinkle extra chopped walnuts on top. Best enjoyed warm with vanilla ice cream or whipped cream for extra indulgence.
Notes
- Best served warm with vanilla ice cream or whipped cream to complement the rich maple flavors.
- You can substitute pecans for walnuts if preferred for a different nutty flavor.
- Ensure not to stir the syrup over the batter to maintain the characteristic pudding chômeur texture where sauce permeates from the bottom up.
