Side Dish: Canada – Quebec – Pouding Chômeur (Poor Man's Pudding)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 40 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 1 cup (240 ml) pure maple syrup
- 3/4 cup (150 g) packed dark brown sugar
- 3/2 cups (360 ml) heavy cream (use 3/4 cup cream + 3/4 cup milk if you prefer lighter sauce)
- 1/2 cup (120 ml) water
- 4 tbsp (57 g) unsalted butter
- 1 3/4 cups (220 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 1/4 tsp (1.5 g) fine salt
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (55 g) unsalted butter, melted
- 2 large eggs, approx. 100 g total (without shells)
- 2/3 cup (160 ml) whole milk
- 1 tsp (5 ml) vanilla extract
- Optional for serving: whipped cream or beurre d'érable (maple butter)

Instructions

Short Description:
A warm, single-dish cake baked atop a hot maple-brown sugar syrup that caramelizes into a rich sauce as it bakes. Traditionally served hot and spooned alongside a main, this Quebec classic showcases pure maple flavor.

Regional Notes:
This Quebec version uses predominantly pure maple syrup in the hot syrup (alongside dark brown sugar for depth), reflecting the province's maple tradition; the result is a deeply caramelized, amber sauce distinctive from versions that rely only on brown sugar. The method—pouring cake batter over a boiling maple syrup base—is the regional hallmark.

1. Preheat the oven to 350°F (175°C). Butter an 8 x 8-inch (20 x 20 cm) baking dish or line it with parchment.
2. In a medium saucepan over medium heat, combine the maple syrup, dark brown sugar, heavy cream, water, 4 tbsp (57 g) unsalted butter, and a pinch of salt. Stir until the sugar dissolves and the butter melts, then bring to a gentle boil and simmer 1–2 minutes. Remove from heat.
3. Pour the hot syrup mixture into the prepared baking dish, spreading evenly. The syrup will be hot and thin; this is the sauce that will caramelize.
4. In a mixing bowl, whisk together the all-purpose flour, baking powder, and 1/4 tsp (1.5 g) salt.
5. In a separate bowl, whisk the granulated sugar, melted 1/4 cup (55 g) butter, eggs (approx. 100 g), milk (2/3 cup / 160 ml), and vanilla extract until smooth.
6. Add the wet mixture to the dry ingredients and stir just until combined; the batter should be pourable but not runny.
7. Gently pour the batter over the hot syrup in the baking dish, spreading lightly with a spatula so it is even. Do not stir—the batter will rise through the syrup as it bakes.
8. Bake in the preheated oven 30–40 minutes, until the top is golden and a skewer inserted into the cake portion comes out with moist crumbs (the sauce will be bubbling beneath).
9. Remove from the oven and let rest 10 minutes so the sauce settles. Serve warm, spooning the caramelized maple sauce over individual portions. Traditionally presented warm as a side accompaniment to roasted meats or hearty mains; top with whipped cream or a dollop of maple butter if desired.