Pouding Chômeur

Name: Pouding Chômeur
Yield: Serves 6 to 8
Ingredients: 1 cup, maple syrup, preferably dark amber; 1 cup, heavy cream; 1 teaspoon, table salt, divided; 1 1/4 cups (6¼ ounces), all-purpose flour; 3 tablespoons, sugar; 1 1/2 teaspoons, baking powder; 2/3 cup, milk; 2 , large eggs; 1/2 teaspoon, vanilla extract; 6 tablespoons, unsalted butter, melted

89 comments

By Andrew Janjigian

Appears in Cook's Illustrated January/February 2020, America's Test Kitchen TV

Desserts or Baked Goods

Cakes

This maple syrup cake, otherwise known as Pouding Chômeur, was born of the Great Depression—yet it is decidedly rich.

SERVES6 to 8

TIME1 hour

has video

WHY THIS RECIPE WORKS

This Quebecois dessert comprises a coarse-crumbed cake, a luscious sauce of maple syrup and cream, and a caramelized, craggy top. To ensure that the cake remained separate from the from the maple-cream sauce, we added more flour to provide ...

This is a members' feature.