Maple Pudding Chomeur

Maple Pudding Chomeur Recipe

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Vicki Butts (lazyme)


This wickedly sweet cake-pudding combo is a French Canadian favourite. The sauce starts out as maple syrup and water poured over the batter but ends up thick and delicious on the bottom after baking. Serve warm with ice cream or whipped cream.

By The Canadian Living Test Kitchen.


☆☆☆☆☆ 0 votes

15 Min
40 Min


  • 1 c
    all purpose flour (250 ml)
  • 1/2 c
    granulated sugar (125 ml)
  • 4 tsp
    baking powder (18 ml)
  • 1/4 tsp
    nutmeg (1 ml)
  • 3/4 c
    milk (175 ml)
  • 1/4 c
    butter, melted (60 ml)
  • 1 tsp
    lemon rind, finely grated (5 ml)
  • 1/2 c
    raisins (125 ml)
  • SAUCE:

  • 1 1/2 c
    water (375 ml)
  • 1 c
    maple syrup (250 ml)
  • 2 Tbsp
    butter, melted (30 ml)
  • 1 tsp
    cornstarch (5 ml)

How to Make Maple Pudding Chomeur


  1. In bowl, whisk together flour, sugar, baking powder and nutmeg.
  2. In separate bowl, whisk together milk, butter and lemon rind; pour over dry ingredients.
  3. Sprinkle with raisins; stir just until combined.
  4. Spread in greased 8-inch (2 L) square glass baking dish.
  5. Sauce:
    In bowl, whisk together water, maple syrup, butter and cornstarch; pour over batter.
  6. Bake in centre of 350F (180C) oven until golden and firm to the touch, 40 to 45 minutes.

Printable Recipe Card

About Maple Pudding Chomeur

Course/Dish: Pies
Main Ingredient: Flour
Regional Style: Canadian

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