This simple yet decadent dessert was created in Quebec during the Great Depression. Translated roughly to ‘Poor Man’s Pudding’ it was crafted when many ingredients were hard to come by. Flour, butter, sugar, eggs, cream and maple syrup come together for a yummy treat. Best served warm, we’ve topped it off here with maple whipped cream of course!

Pouding Chômeur with Maple

Soaking Syrup
1-1/2 cups pure maple syrup
1-1/2 cups heavy cream

Batter
1/2 C unsalted butter at room temperature
1&1/4 C white sugar
2 large eggs at room temperature
2 C all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup whole milk

Preheat oven to 390F.
Whisk together the maple syrup & heavy cream, set aside.
Cream the butter and the sugar until light and fluffy. Add the eggs and mix well.
Sift together the flour, baking powder & salt.
Alternate incorporating the dry ingredients and the milk into the butter mixture, careful not to over mix.

Spoon batter into greased 9” x 13” pan, spreading evenly. Pour the maple syrup & cream mixture over the batter - it will settle into the bottom of the pan as the cake batter rises.

Place in oven and bake for 35-40 minutes, or until a toothpick inserted into the centre comes out clean.

Cool slightly, spoon into serving dishes and top with maple whipped cream.

Maple Whipped Cream
3 tbsp softened cream cheese
3 tbsp dark maple syrup
1 cup of whipping cream

Blend together the cream cheese & maple syrup until smooth and creamy. Then add the whipping cream and whip until stiff peaks form.