Pouding Chômeur
A plain cake batter poured under hot maple syrup and cream, baking into sponge above and caramel below.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 470 kcal
Equipment
- •Medium baking dish
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 470 kcal
- fat
- 18 g
- carbs
- 72 g
- protein
- 5 g
- calories
- 470
Instructions
- 1
Bring the maple syrup and cream to a gentle boil in a saucepan, then set aside.
- 2
Cream the butter and sugar, beat in the egg, then fold in the flour, baking powder and salt alternately with the milk.
- 3
Spread the batter in a buttered baking dish.
- 4
Pour the hot syrup mixture slowly over the batter; do not stir.
- 5
Bake at 180C for 30-35 minutes until the sponge is risen and golden and sauce bubbles at the edges.
- 6
Rest 10 minutes, then spoon out sponge with plenty of sauce.
Chef's tips
Use a dish with high sides — the sauce climbs and spits as it bakes.
Ingredient substitutions
- maple syrup → brown sugar dissolved in water, the older Depression-era version
Storage
Best on the day; keeps 2 days covered and reheats gently.
Common mistakes to avoid
- •Stirring the syrup into the batter
- •Baking in a shallow dish that overflows
Serving suggestions
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