# Pouding Chômeur

> Pouding Chômeur (ready in about 50 mins, makes 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook.

Published: 2026-03-17
Posted by Suzanne Lejeune

- **Yield:** 8 servings
- **Total time:** ~50 mins
- **Cuisine:** Quebecois
- **Course:** Dessert

SIMM Recipe

## Shop It

### Pantry

- [ ]  1 1/4 cups all-purpose flour
- [ ]  1 1/2 tsp baking powder
- [ ]  1 tsp table salt
- [ ]  1/2 tsp vanilla extract
- [ ]  3 tbsp granulated sugar

### Pantry – Honeys & Syrups

- [ ]  1 cup good quality Canadian maple syrup, dark amber

### Dairy

- [ ]  2 large eggs
- [ ]  2/3 cup 2% milk
- [ ]  1 cup heavy cream
- [ ]  6 tbsp unsalted butter

## Mise It

### Syrup Mixture (Medium Saucepan)

- 1 cup maple syrup
- 1 cup heavy cream
- 1/2 tsp table salt

### Dry Mixture (Large Bowl)

- 1 1/4 cups all-purpose flour
- 3 tbsp granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp table salt

### Milk Mixture (Medium Bowl)

- 2/3 cup milk
- 2 large eggs
- 1/2 tsp vanilla extract

### Butter (Mini Bowl)

- 6 tbsp unsalted butter, melted

## Make It

**🛠️ Tools:** oven, medium saucepan, 2-cup liquid measuring cup, 8-inch square baking dish, baking sheet, spatula, toothpick, wire rack or place to cool

1. **Adjust** the oven rack to 6 inches from the top of the oven and **heat** the oven to 375°F.
2. **Heat** the maple syrup, heavy cream, and 1/2 tsp table salt in a medium saucepan over medium heat until simmering, about 5 minutes.
3. **Remove** the saucepan from the heat and **whisk** to combine.
4. **Transfer** the syrup mixture to a heatproof 2-cup liquid measuring cup.
5. **Whisk** the flour, granulated sugar, baking powder, and remaining 1/2 tsp table salt in a large bowl.
6. **Whisk** the milk, eggs, and vanilla extract in a medium bowl until combined.
7. **Whisk** the milk mixture into the flour mixture until combined.
8. **Add** the melted butter and **whisk** until smooth.
9. **Transfer** the batter to an 8-inch square baking dish set on a baking sheet and **spread** it into an even layer with a spatula.
10. **Pour** the syrup mixture down the corner of the dish so it flows gently over the top of the batter.
11. **Bake** until deep golden brown and a toothpick inserted in the center comes out clean, 30–35 minutes.
12. **Cool** the pouding chômeur on a wire rack for about 10 minutes.
13. **Scoop** onto plates, making sure to invert the pudding so the sauce is on top.

SERVE!

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