If you have a sweet tooth and a love for cozy, comforting desserts, then the Maple Walnut Pudding Chômeur Recipe is your new best friend in the kitchen. Imagine a golden, tender cake bubbling with a luscious maple syrup sauce, dotted with crunchy toasted walnuts that add the perfect textural contrast. This Canadian classic brings rich flavors and simple elegance together, making it an irresistible treat that fills your home with the warm aroma of autumn. Whether it’s a special occasion or a weekend indulgence, this pudding chômeur delivers pure joy with every bite.
Ingredients You’ll Need
Gathering your ingredients is the exciting first step. Each item plays a critical role, from the pure maple syrup’s signature sweetness to the chopped walnuts that add crunch and depth.
- Pure maple syrup: The star sweetener that infuses the dish with authentic Canadian flavor.
- Brown sugar: Adds a deep molasses richness and caramel undertones.
- Heavy cream: Creates a silky, indulgent syrup that’s utterly irresistible.
- Vanilla extract: Enhances the overall sweetness with fragrant warmth.
- All-purpose flour: Provides structure and tender crumb to the cake.
- Baking powder: Ensures a light, fluffy texture.
- Salt: Balances sweetness and intensifies flavors.
- Unsalted butter: Adds richness and moisture, essential for tender cake.
- Large eggs: Help bind ingredients and lift the batter.
- Milk: Keeps the batter smooth and creates a moist crumb.
- Chopped walnuts: Bring a delightful crunch and nutty flavor throughout the pudding, plus extra for topping.
How to Make Maple Walnut Pudding Chômeur Recipe
Step 1: Prepare the Maple Syrup Sauce
Start by gently heating the pure maple syrup, brown sugar, and heavy cream together in a medium saucepan. Bring the mixture to a gentle boil to dissolve the sugars fully and marry the flavors. Once perfect, remove it from the heat and stir in the vanilla extract, which adds that unmistakable aromatic hint.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This dry mix is the foundation of your pudding’s tender crumb, so ensuring it’s well combined helps the batter come together beautifully.
Step 3: Cream the Butter and Eggs
Using a large bowl, beat the softened unsalted butter with the eggs until the mixture is creamy and smooth. This step adds air and richness, necessary for a light texture. Then add the milk, which will loosen the batter just enough to create that melt-in-your-mouth softness.
Step 4: Combine All Ingredients
Carefully add the dry ingredients to the butter mixture and stir just until combined – overmixing can make the pudding dense. Fold in the chopped walnuts to distribute that satisfying crunch evenly throughout the batter.
Step 5: Assemble and Bake
Grease a 9×9-inch baking dish lightly, and pour the batter evenly into it. The crucial trick in this iconic Maple Walnut Pudding Chômeur Recipe is to carefully pour the hot syrup mixture over the batter without stirring. As it bakes at 350°F (175°C) for 35 to 40 minutes, the syrup magically bubbles up, creating pockets of sticky sweetness under a golden top.
Step 6: Cool and Garnish
Let the pudding cool slightly before serving so the syrup thickens just enough. Sprinkle extra chopped walnuts on top for added crunch and a pretty presentation. This dessert is best enjoyed warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
How to Serve Maple Walnut Pudding Chômeur Recipe
Garnishes
A simple garnish elevates this homey dessert beautifully. Toasted walnuts scattered on top add texture and a toasty aroma. Fresh whipped cream or smooth vanilla ice cream balances the rich maple syrup with creamy freshness.
Side Dishes
Pair this pudding with a light cup of coffee or spiced tea to enhance the sweet maple flavor. For a fun brunch twist, serve alongside crispy bacon or savory breakfast sausages to balance the sweetness.
Creative Ways to Present
For impressing guests, serve in clear glass ramekins to show off that shimmering syrup layered under the cake. Drizzle additional warmed maple syrup and add a sprig of fresh mint for a pop of color and freshness. You can also try individual portions topped with caramelized walnuts for a restaurant-style finish.
Make Ahead and Storage
Storing Leftovers
The Maple Walnut Pudding Chômeur Recipe keeps well refrigerated for up to 3 days. Cover it tightly with plastic wrap or store in an airtight container to keep the syrup moist and prevent the walnuts from going stale.
Freezing
You can freeze leftovers by portioning the pudding into airtight containers. Freeze for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight for best texture retention.
Reheating
Reheat pudding gently in a microwave or warm oven at 300°F (150°C) until warmed through. This brings back the gooey maple syrup and soft cake texture perfectly, as if freshly baked.
FAQs
Can I use other nuts instead of walnuts?
Absolutely! Pecans or hazelnuts make great substitutes, offering similar crunch and nuttiness that complement the maple syrup beautifully.
Is this dessert gluten-free?
The traditional Maple Walnut Pudding Chômeur Recipe uses all-purpose flour, so it is not gluten-free. However, you can experiment with gluten-free flour blends to adapt it.
What is the best way to serve it if I want to make it vegan?
To make a vegan version, substitute the butter with plant-based margarine, use a flaxseed or chia egg replacement, and swap heavy cream for coconut cream. Maple syrup and walnuts are naturally vegan.
Can I prepare this recipe ahead of time for a party?
Yes! You can assemble it a day in advance and refrigerate. Bake it right before serving for the freshest and most impressive presentation.
Why is it called ‘pudding chômeur’?
“Chômeur” means “unemployed” in French, referring to the dessert’s origins during the 1920s Quebec Depression, where simple pantry ingredients created this delicious treat that “worked” for everyone.
Final Thoughts
There is something truly special about the Maple Walnut Pudding Chômeur Recipe—it’s a dessert that feels like a warm hug from the inside. Its rich maple syrup and crunchy walnuts create a harmonious dance of flavors and textures that’s hard to resist. Whether you’re serving family, impressing friends, or just treating yourself, this classic Canadian dessert deserves a place in your recipe collection. Give it a try and watch it become a beloved favorite in your home too!
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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 soaked in a luxurious maple syrup and brown sugar sauce, enhanced with crunchy walnuts. This comforting baked pudding combines rich flavors of pure maple syrup with a buttery walnut-infused batter, making it perfect for a cozy treat or special occasion.
Ingredients
Syrup Sauce
- 1 cup pure maple syrup
- 1 cup packed brown sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Cake 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 Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish to prepare it for the batter and syrup.
- Make Syrup Sauce: In a medium saucepan, combine the pure maple syrup, packed brown sugar, and heavy cream. Bring the mixture to a gentle boil over medium heat, stirring occasionally. Remove from heat and stir in the vanilla extract to infuse flavor.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix Batter: In a large bowl, beat the softened unsalted butter and eggs together until smooth and creamy. Add the milk and then gradually add the dry ingredients, mixing until just combined to avoid overworking the batter. Fold in the chopped walnuts gently to maintain their texture.
- Assemble and Pour Syrup: Pour the batter evenly into the prepared baking dish. Carefully pour the hot syrup sauce over the batter without stirring to allow the syrup to seep through during baking.
- Bake: Bake in the preheated oven for 35 to 40 minutes, or until the top is golden brown and the syrup has bubbled up around the edges, indicating the pudding is cooked through.
- Cool and Serve: Let the pudding cool slightly before serving. Top with extra chopped walnuts for added crunch if desired. For best results, serve warm, optionally with vanilla ice cream or whipped cream.
Notes
- Best served warm with vanilla ice cream or whipped cream for a richer dessert experience.
- Walnuts can be substituted with pecans if preferred for a different nutty flavor.
