I make this Maple Walnut Pudding Chômeur when I want a comforting dessert that feels both rustic and indulgent. The soft, buttery cake rises above a rich maple sauce that settles into a luscious syrup at the bottom. Every spoonful gives me tender pudding with warm maple flavor and crunchy walnuts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pudding:
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
3/4 cup milk
1/2 cup chopped walnuts
For the maple sauce:
1 cup pure maple syrup
1/4 cup heavy cream
2 tbsp unsalted butter
1/4 tsp salt
Directions
I start by preheating my oven to 350°F (175°C) and greasing a 9×9-inch baking dish.
In a bowl, I whisk together the flour, baking powder, and salt, then set it aside. In a separate bowl, I beat the softened butter and sugar until the mixture becomes light and fluffy, which usually takes me about 2 to 3 minutes. I add the egg and vanilla extract and beat again until everything is well combined.
Next, I alternate adding the dry ingredients and the milk into the butter mixture, starting and ending with the dry ingredients. I stir gently until just combined, being careful not to overmix. I fold in the chopped walnuts and spread the batter evenly into the prepared baking dish.
For the sauce, I combine the maple syrup, heavy cream, butter, and salt in a saucepan. Then I bring it to a gentle simmer over medium heat and stir constantly for about 2 to 3 minutes, until the butter melts and the sauce thickens slightly. I carefully pour the warm sauce over the batter. I don’t worry when it looks like it sinks—that’s exactly what I want.
Next I bake the pudding for 30 to 35 minutes, until the top turns golden brown and a toothpick inserted in the center comes out mostly clean. I let it cool slightly before serving it warm, so the maple sauce stays deliciously gooey.
Servings and timing
I usually get about 6 to 8 servings from this recipe, depending on portion size.
Preparation time: 15 minutes
Cooking time: 30–35 minutes
Total time: About 45–50 minutes
Variations
I sometimes swap the walnuts for pecans for a slightly sweeter, buttery crunch. When I want extra texture, I toast the nuts before folding them into the batter. For a deeper flavor, I add a small pinch of cinnamon to the dry ingredients. If I want a more decadent version, I serve it with vanilla ice cream or lightly sweetened whipped cream.
Storage/Reheating
I store leftovers covered in the refrigerator for up to 3 days. When I want to reheat a portion, I warm it in the microwave for about 20 to 30 seconds until heated through. If I reheat a larger portion, I place it in a 300°F oven for about 10 to 15 minutes. I find the flavor becomes even richer the next day as the sauce soaks deeper into the pudding.
FAQs
Can I make this pudding ahead of time?
I can prepare it a day in advance and store it in the refrigerator. I reheat it gently before serving for the best texture.
Can I use pancake syrup instead of pure maple syrup?
I prefer pure maple syrup for the best flavor. Pancake syrup works in a pinch, but I find the taste less rich and authentic.
How do I know when the pudding is done baking?
I look for a golden top and insert a toothpick into the center. If it comes out mostly clean with a bit of sauce, I know it’s ready.
Can I freeze Maple Walnut Pudding Chômeur?
I can freeze it for up to 2 months. I wrap it tightly and thaw it overnight in the refrigerator before reheating.
Why does the sauce sink to the bottom?
I actually expect the sauce to sink during baking. It creates the signature syrupy layer underneath the soft pudding.
Conclusion
I love making Maple Walnut Pudding Chômeur when I crave a dessert that feels cozy and satisfying. The tender cake, crunchy walnuts, and rich maple sauce come together in a way that feels timeless and comforting. I always enjoy serving it warm, knowing each spoonful delivers the perfect balance of sweetness and texture.
📖 Recipe:
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Maple Walnut Pudding Chômeur
- Total Time: 50 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
A comforting Quebec-style dessert featuring a soft, buttery walnut cake baked over a rich maple syrup sauce that transforms into a luscious layer beneath the pudding. Warm, sweet, and indulgent, it is perfect for cozy gatherings.
Ingredients
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
3/4 cup milk
1/2 cup chopped walnuts
1 cup pure maple syrup
1/4 cup heavy cream
2 tbsp unsalted butter (for sauce)
1/4 tsp salt (for sauce)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, beat the softened butter and sugar until light and fluffy, about 2 to 3 minutes. Add the egg and vanilla extract and mix until combined.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Stir gently until just combined.
- Fold in the chopped walnuts and spread the batter evenly into the prepared baking dish.
- In a saucepan over medium heat, combine the maple syrup, heavy cream, butter, and salt. Bring to a gentle simmer and stir for 2 to 3 minutes until slightly thickened.
- Carefully pour the warm sauce evenly over the batter.
- Bake for 30 to 35 minutes, until the top is golden brown and a toothpick inserted in the center comes out mostly clean.
- Cool slightly and serve warm to enjoy the gooey maple sauce beneath the pudding.
Notes
Substitute pecans for walnuts for a sweeter, buttery flavor.
Toast the nuts before adding for enhanced crunch and depth.
Add a pinch of cinnamon to the dry ingredients for extra warmth.
Serve with vanilla ice cream or lightly sweetened whipped cream for a richer dessert.
Store covered in the refrigerator for up to 3 days and reheat gently before serving.
Freeze tightly wrapped for up to 2 months; thaw overnight in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
Nutrition
- Serving Size: 1 serving (1/8 of recipe)
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 260 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg
