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Pouding chômeur à l’érable (Québécois Maple Pudding)

Pouding chômeur à l’érable (Québécois Maple Pudding)

This classic Québécois maple pudding is rich in flavor, easy to make, and utterly comforting. Learn more about the dessert’s origins, then bake it and enjoy a bowlful with ice cream!

Pouding chômeur à l'érable (Québécois Maple Pudding) //

This post contains affiliate links. Full disclosure is at the bottom of the article.

When Easter comes, I usually don’t crave chocolate. To me, March and April equal maple season so over those two months, I crave maple products in all their delicious forms. Sugars, syrup, butter, taffy, I daydream of all the delicious desserts these precious sweet natural products can make, from fudge to maple pudding to cookies. To be honest, I think we Québécois have maple syrup running in our veins – or perhaps our mothers have weaned us on it. It’s widely known that aromas are closely linked to memories, and there is indeed no other aroma that intoxicates me as much as maple does. When I smell maple, I’m like a dog hunting its prey, I won’t let go until I find the delicious source.

Although it’s true that maple products are also made in New England, we Québécois tend to be very possessive of the art of harvesting maple sap and turning it into all sorts of dreamy products. Of course, I may sound biased if I say that we make the best maple products in the world, but I’ll say that numbers do give us the advantage: Canada produces 80% of the world’s pure maple syrup, 91% of which is produced in Quebec. Canadian maple syrup is exported to approximately 50 countries, including the US, which is the primary importer. In fact, our American friends love our maple syrup so much that in 2007, Canada produced 67.6 million pounds of maple syrup yet exported 67.7 million pounds to the US using the reserve supply from previous years to support the growing export demand.*

Mind you, we don’t just export maple syrup, we enjoy it too. I don’t know anyone who hasn’t grown up going to a sugar shack at least once a year to have the traditional family-style maple brunch and slurp in excessive amounts of tire sur la neige (boiling hot maple syrup poured onto clean snow, then twirled onto wooded sticks and licked until sugar coma ensues). Many of us have someone in our close or extended family that owns a maple-producing farm: there are over 7,400 registered maple businesses in Quebec, but many more maple farms are operated every year, their products sold to close family and friends only.

Pouding chômeur à l'érable (Québécois Maple Pudding) //

By now you probably think I’m obsessed with maple syrup and indeed I am. Nothing makes me madder than ordering anything with maple syrup and finding out that corn syrup disguised as maple syrup is served instead. I will push it away, crinkling my nose as a 2-year-old would over steamed broccoli. As I said, we’ve grown up with it, so we’ve gotten pretty good at unmasking impostors. I’ll have pure maple syrup and nothing else, please.

Now, back to Easter. My parents were coming over on Sunday night, so of course, instead of making a chocolate dessert, I decided to go for maple instead. I thought this would be a great opportunity to make a classic Québécois dessert, which is also a favorite of my dad’s: Pouding chômeur. This dessert, which literally means “Pudding of the unemployed”, was very often served at home and on family gatherings when I was growing up. Pouding chômeur is so easy to make that even kids can make it, and I believe it may indeed have been one of the first desserts I made with my Mom. Its name comes from its origins: it is said that pouding chômeur was created by female factory workers during the Great Depression, in 1929. The dessert is made with cheap ingredients most families always had on hand at the time: flour, baking powder, water, brown sugar, and shortening or butter. Although it’s so simple, let me assure you it’s highly addictive.

A “Pouding chômeur” recipe from a cookbook published in Quebec in the 70s by a workers’ union. The province went through tough times in that decade and this book was published to provide easy, low-cost recipe ideas to unemployed workers. The first recipe yields a double quantity and the asterisk says “For families where lots of people are unemployed”.

A maple pudding recipe from a cookbook published in Quebec in the 70s by a union. The province went through tough times in the 70s and this book was published to provide easy, low-cost recipe ideas to unemployed workers. The first recipe yields a double quantity and the asterisk says "For families where lots of people are unemployed".

When economic times turned for the better, it didn’t take long for maple-loving Québécois cooks to get the idea of throwing maple syrup into the mix to make the pudding even sweeter and better. Some traditional recipes add maple essence to the sauce (boooooh!!!), but true maple aficionados use pure maple syrup in the sauce, forgoing the brown sugar completely. This is the way I chose to make it for Easter this year. To make the sauce thicker and more indulgent, I combine the maple syrup with heavy cream, which cuts through the sugar a little bit but makes the maple pudding truly indulgent.

Pouding chômeur served with heavy cream. From “La nouvelle encyclopédie de la cuisine” by Jehane Benoit, which is Québec’s answer to The Joy of Cooking.

Québécois maple pudding served with heavy cream. From "La nouvelle encyclopédie de la cuisine" by Jehane Benoit, which is Québec's answer to The Joy of Cooking.

* In case you’re wondering, I didn’t make these numbers up. They come from the Federation of Quebec Maple Syrup Producers. Feel free to peruse their site, which is filled with delicious maple recipes (savory ones too!) but be warned: you may very quickly become as addicted as I am!

Pouding chômeur à l'érable (Québécois Maple Pudding) //

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Pouding chômeur à l'érable (Québécois Maple Pudding) //

Pouding chômeur à l'érable (Québécois Maple Pudding)

This classic Québécois maple pudding is rich in flavor, easy to make, and utterly comforting. Just add ice cream!
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Servings 10 servings


For the sauce, maple version

For the sauce, traditional version

For the cake


  • Preheat the oven to 400°F (200°C). Butter a 9-in (23 cm) square baking pan.

For the sauce:

  • In a saucepan, whisk the maple syrup and heavy cream (or the brown sugar, water, and flour) together. Bring to a boil, whisking occasionally. Turn off the heat and pour the sauce into the prepared baking dish.

For the cake:

  • In a small bowl, mix the flour, baking powder, and salt together. Set aside.Measure the milk in a cup and mix in the vanilla extract. Set aside.
  • In the bowl of a stand mixer, or in a large mixing bowl if using a hand mixer, beat the butter and sugar together until fluffy. Mix in the eggs one at a time, beating well after adding each one. With the beater on low speed, mix in half of the dry ingredients, then mix in the milk, and finally add the remaining dry ingredients, mixing just until combined. Spoon the cake batter over the hot sauce.
  • Set the baking dish over a baking sheet to prevent spills. Bake the maple pudding for about 45 minutes, or until the top is golden brown and the sauce is bubbly.
  • SERVING: To serve the maple pudding, spoon some of the warm cake on serving plates and enjoy with vanilla gelato or ice cream.
  • STORAGE: Store the maple pudding covered and refrigerated for up to 5 days. Warm up servings in the microwave or in a low oven before enjoying.

Did you make this?

Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.

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Author: Marie Asselin

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour


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Recipe Rating

  1. 4 stars
    Mine was beyond delicious, but browned too soon on the top making the final product less visually appealing. This was so tasty I am finding myself thinking of add ons and substitues for an excuse to make again (thinking caramelized apples).

    • Hey Monica, happy you enjoyed this delightful dessert! To prevent the pudding from browning too much, you can simply lay a sheet of aluminum foil over the pudding when it’s golden brown. No need to crimp the foil around the hot baking dish, simply place it over the top and keep baking until the pudding is fully done. I think caramelized apples would be a delightful addition to the recipe!! I hope you’ll give it a try.

  2. I made this except with gluten free flour. I added 3/8 tsp baking Soda and 1 tsp baking powder (instead of 2 tsp baking powder). I also put the batter in the pan first and poured the sauce over the batter. The batter rose through the sauce while cooking. It was a big hit with my family, definitely something to make again.

  3. Ok, I am from Quebec and I have been searching for this recipe. The caveat is I remember as a child it being cooked on the stove but can’t find a recipe that is stovetop. If ever you come across it, tag me. With my older family all gone, I would love to share this with my younger family.

    • Hi Serena! I was so intrigued by the idea of a stovetop pouding chômeur recipe! I dug around and found an article that provides a stovetop recipe, which creates a result that’s closer to another classic Québécois dessert, “grand-pères au sirop d’érable.” Maybe that’s what you remember enjoying as a child? Here’s the link to the article + recipe:
      It’s in French so please do let me know if you need help making sense of it or translating the recipe, I’ll be happy to help!

  4. 5 stars
    I made this tonight for the first time with the Maple syrup. It is delicious. I took it to my sister and her husband’s house for dinner and shared it with a couple of neighbors. It was a big hit. I will make it again! I told people it was “pudding for the unemployed”. That was fascinating.

    • The story of this dessert is so fascinating! The modern version of the pudding is so rich and luxurious in terms of flavor that it’s hard to believe it was ever considered a “poor man’s” dessert.

  5. I am so excited to try out your recipe this week! I am planning to take this to our family Christmas gathering. No doubt it will be a hit! 🥰 Thank you for sharing all of the maple facts and pudding history with us. It was fascinating – and well written. 🙂 It is not often that I find someone who loves real maple syrup as much as I do! Merry Christmas!

  6. Great recipe! Quick tip: the traditional method requires you to pour the sauce over (not under) the cake batter before baking (yes, it will look unappetizing at first, but wait for the magic to happen when the cake rises through the creamy maple syrup…). So delicious!

    • Hey Laura, yes indeed, some recipes instruct to pour the sauce over the pudding batter, which works well when you make the traditional water + sugar sauce. Since this decadent version uses a thicker sauce, I’ve always found it works better to pour the sauce in first, then spoon the pudding batter over. But both techniques work!

  7. Thank you for this amazing recipe. My family absolutely loved it. Even but just describing this to my friend she asked me to share it. You made two families happy. I copied recipe to my recipe journal to make sure I want lose it with sea of all what internet has to offer.

    • Your message made my day Alla! This is such an easy, incredibly delicious dessert. I’m honored my recipe now lives in your journal. Hopefully, it will be a classic in your family for years to come!

  8. I am always looking for great dessert recipes, and your classic pouding chômeur is precious. Perfect for the holiday season, guaranteed to impress.

  9. 5 stars
    I loved reading the history behind the pouding chomeur. The dessert turned out great and delicious. I used Canadian maple syrup because it is honestly the best. Thank you for the recipe!

    • Of course, I’ll say 🇨🇦 maple syrup is the best, but you make it sound like a more objective statement 😉 This is the perfect dessert to highlight this deliciously aromatic sweetener.