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Pouding chômeur

A rich, self-saucing cake-like pudding with a rich maple-flavoured syrup. 




  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 pinch salt
  • 1/2 cup cold unsalted butter, cut into pieces
  • 1/2 cup milk


  • 1 cup maple syrup
  • 1 cup packed light brown sugar
  • 1/2 cup water
  • 1/4 cup unsalted butter
  • 1 teaspoon vanilla extract



  1. Preheat the oven to 350º F.
  2. Lightly grease four individual mini-cocotte, ramekins or other ovenproof dishes and place them onto a baking tray. 
  3. Sift the flour, sugar, baking powder and salt into a large mixing bowl. Add the butter and use a pastry cutter or your fingertips to work the butter into the flour until a rough, crumbly mixture – similar to thick breadcrumbs, or damp sand, is achieved. 
  4. Add the milk, and stir just until the mixture comes together. 
  5. Spoon this into the prepared smaller baking dishes. Set aside while you prepare the sauce. 


  1. Combine the maple syrup, brown sugar, water, butter, and vanilla in a pan and bring to a boil over high heat, stirring occasionally. 
  2. Once it reaches a rolling boil, remove it from the heat and ladle this over the cake in the ramekins. 

Bake and Serve 

  1. Bake the puddings for about 30 minutes, until a tester inserted into the centre of a pudding comes out almost clean. 
  2. Remove from the oven and let the puddings cool for about 15 minutes before serving (be careful the syrup is hot!). 
  3. Serve and enjoy! 

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