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Chômeur, or maple pudding

Chômeurs referred to the unemployed in Canada, and this was originally a quick dessert made by and for them. I think of it as a quebecois version of treacle pudding, but using maple syrup.

Warning: It ain’t a pretty pudding, but it is so, so good! Especially for cold winter nights.


Adapted from Smitten Kitchen and Epicurious.

Syrup Ingredients

  • 1 to 1 1/4 cups maple syrup (dark amber)
  • 1/2 cup + 2 tablespoons to 3/4 heavy cream
  • 2 teaspoons apple cider vinegar (I use unfiltered)
  • generous pinch of salt, to taste

The range allows for a more syrupy pudding, if you wish.

Sponge Ingredients

  • 125 grams whole wheat pastry flour
  • 10 grams (~1 tablespoon) each: maple sugar, vanilla sugar, and light brown sugar; substitute with your available sugars and 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 2 tablespoons vegetable oil (safflower, grape seed, or canola)
  • 1/2 cup plain yogurt (I use low fat)


  1. Preheat oven to 350ºF degrees; I used the non-convection bake setting.
  2. Make the syrup by combining the ingredients in a saucepan and bring to an energetic simmer, uncovered. It’s okay if it separates or looks curdled. Allow syrup to foam a bit, but don’t let it overflow. Continually whisk until a bit thickened, for about 5 minutes. Set aside to cool somewhat, then prepare sponge.
  3. Sift dry ingredients into a large jug or bowl.
  4. Whisk together eggs with oil; pour into dry ingredients.
  5. Add in yogurt. Stir together everything until just combined.
  6. Pour about half to two-thirds of syrup into a 9-inch glass or ceramic dish.
  7. Glop in batter. It will look like a large island on top of the syrup, which is expected — it’ll smoothen out as it bakes.
  8. Bake for 21 to 25 minutes, until the sponge pulls away from pan sides and is cooked through.
  9. Pour remaining syrup over the hot pudding.
  10. Wait at least 20 to 30 minutes for pudding to absorb the syrup before serving.
  11. Scoop and serve. Optionally garnish with sour cream, crème fraîche, or barely sweetened whipped cream. Keep leftovers, if any, in the fridge; reheating by microwave works nicely.

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