Maple Walnut Pudding Chômeur Recipe
Introduction
Maple Walnut Pudding Chômeur is a comforting Canadian dessert featuring a tender cake topped with a rich, maple-flavored sauce. The crunchy walnuts add a delightful texture, making this pudding perfect for cozy evenings or special occasions.
Ingredients
- 2/3 cup chopped walnuts
- 1/4 cup butter (at room temperature)
- 3/4 cup light brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 1/2 cups light brown sugar (packed)
- 1 1/2 cups boiling water
- 1/2 cup real maple syrup
Instructions
- Step 1: Preheat your oven to 350°F using the regular bake setting (not fan assisted). Grease a 9-inch square baking pan and place it on a baking sheet. Evenly sprinkle the chopped walnuts over the bottom of the pan and set aside.
- Step 2: In a large bowl, use an electric mixer or a stand mixer with a paddle attachment to beat the butter and 3/4 cup brown sugar until light and fluffy. Add the egg and vanilla, mixing just until combined.
- Step 3: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Step 4: Add the flour mixture to the butter mixture in three additions, alternating with the milk. Mix gently until just combined. Spoon the batter into the prepared pan and spread it into an even layer.
- Step 5: In a medium saucepan, combine 1 1/2 cups light brown sugar, boiling water, and maple syrup. Heat over high heat until it comes to a boil, then reduce to medium and boil for 2 minutes. Carefully and slowly pour this sauce over the batter in the pan without stirring.
- Step 6: Bake the pudding on the baking sheet in the preheated oven for 30 to 40 minutes, or until the cake is set and pulling away slightly from the sides of the pan and has a golden color.
- Step 7: Serve your pudding warm, optionally drizzled with cream or topped with a scoop of ice cream for extra indulgence.
Tips & Variations
- For a nut-free version, simply omit the walnuts or replace them with toasted pecans or almonds.
- Use pure-grade A maple syrup for the best flavor and authenticity.
- Let the pudding rest for a few minutes after baking to allow the sauce to soak in perfectly.
- Add a pinch of cinnamon or nutmeg to the batter for a warm spice note.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or warm in a low oven until heated through. The pudding tastes best served warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of nut instead of walnuts?
Yes, pecans or almonds work well as substitutes and provide a similar crunch and flavor profile.
Is it necessary to place the pan on a baking sheet?
Yes, placing the baking pan on a baking sheet helps catch any bubbling sauce that might spill over, making cleanup easier.
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Maple Walnut Pudding Chômeur Recipe
- Total Time: 55 minutes
- Yield: 9 servings 1x
Description
Maple Walnut Pudding Chômeur is a decadent Canadian dessert featuring a moist cake base topped with a luscious maple sugar sauce and crunchy walnuts. This comforting treat combines the rich flavors of maple syrup and brown sugar with a tender walnut-studded cake, baked to golden perfection. Ideal for serving warm with cream or ice cream, it delivers a delightful balance of sweetness and texture.
Ingredients
Walnut Base
- 2/3 cup chopped walnuts
Cake Batter
- 1/4 cup butter (at room temperature)
- 3/4 cup light brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
Maple Sauce
- 1 1/2 cups light brown sugar (packed)
- 1 1/2 cups boiling water
- 1/2 cup real maple syrup
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F on the regular bake setting (no fan). Grease a 9-inch square baking pan and place it on a baking sheet. Evenly sprinkle the chopped walnuts over the bottom of the greased pan and set aside.
- Make the Cake Batter: In a large mixing bowl, use an electric mixer or stand mixer with a paddle attachment to beat the butter and 3/4 cup light brown sugar until the mixture is light and fluffy. Then add the egg and vanilla extract, mixing until fully combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed.
- Incorporate Flour and Milk: Add the dry flour mixture to the butter mixture in three additions, alternating with the milk. Mix gently after each addition just until all ingredients are combined. Spoon this batter evenly over the walnuts in the prepared pan, smoothing the surface.
- Prepare the Maple Sauce: In a medium saucepan, combine the 1 1/2 cups light brown sugar, boiling water, and maple syrup. Heat the mixture over high heat until it boils, then reduce the heat to medium and allow it to boil for 2 minutes. This thickens the sauce slightly.
- Pour Sauce and Bake: Carefully and slowly pour the hot maple sauce evenly over the batter in the pan without stirring it in. Place the baking sheet with the pan into the preheated oven and bake for 30-40 minutes, until the cake is set, pulls away from the pan edges, and turns golden.
- Serve: Let the pudding chômeur cool slightly, then serve warm. For an extra indulgence, drizzle with cream or top with a scoop of ice cream.
Notes
- To prevent the pan from spilling during baking, place it on a baking sheet as the syrup can bubble over.
- Using real maple syrup provides the best flavor and authenticity for this dessert.
- Allow the pudding to cool for a few minutes before serving to help the sauce thicken slightly.
- Walnuts can be toasted beforehand for added crunch and deeper flavor if desired.
- This dessert is best enjoyed warm but can be reheated gently before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
Keywords: Maple Walnut Pudding Chômeur, Canadian dessert, maple syrup dessert, pudding chômeur recipe, walnut dessert, baked maple pudding
