Traditional Quebec Dessert with Butter or Classic Margarine Option

Pouding chômeur isn’t just a dessert—it’s a comforting, old-fashioned taste of Quebec’s culinary heritage. This warm maple syrup pudding cake, baked with simple pantry ingredients and drenched in sweet, creamy syrup, has been a staple in Quebec homes for generations. Whether served in the heart of winter or at a summer gathering, it delivers cozy nostalgia in every bite.

In this post, you’ll learn how to make an authentic pouding chômeur recipe using real maple syrup and classic ingredients. I’ve also included modern tips, optional garnishes, and insight into the dish’s humble roots.

What Is Pouding Chômeur?

A Classic Quebec Maple Syrup Dessert

Pouding chômeur (literally “unemployed man’s pudding”) was created during the Great Depression by working-class women in Montreal. With limited resources, they transformed basic ingredients—flour, sugar, eggs, and fat—into a rich, comforting dessert. The batter is topped with hot maple syrup and cream, then baked to create a caramelized, self-saucing cake.

This old-fashioned Canadian dessert continues to be made across Quebec and is beloved for its sweetness, simplicity, and cultural history.

Ingredients – Serves 4 (Double for Family Size)

For the cake batter:

200 g (about 1⅔ cups) all-purpose flour, sifted
100 g (½ cup) white sugar or light brown sugar
130 g (about ½ cup + 2 tbsp) unsalted butter, softened

Traditionally, margarine was used because it was more affordable for families. You can still use it for a more historically accurate version.
1 egg
1 tsp baking powder
1 pinch salt

For the maple syrup sauce:

500 ml (2 cups) pure maple syrup from Canada
150 ml (⅔ cup) heavy cream (35%) – adjustable based on your preference

Optional toppings for serving:

Fresh strawberries, halved
Fresh raspberries
Mint leaves

Prep Tips Before You Start

Measure your ingredients precisely for best results.
Generously grease a deep baking dish with butter or margarine.
Prepare two mixing bowls: one for the dry ingredients and one for the wet batter.
Use a medium saucepan to make the syrup.

How to Make the Maple Syrup Sauce (The Heart of the Dish)

In a saucepan, combine the maple syrup and heavy cream.
Bring to a boil over medium heat, then reduce to low.
Simmer for 10–15 minutes, stirring occasionally. The mixture should thicken slightly but not caramelize.
Adjust the cream depending on your taste:
- Use up to 180 ml (¾ cup) for a richer sauce
- Reduce to 120 ml (½ cup) for a more intense maple flavor

Love maple-based and nostalgic desserts? You might also enjoy our No-Sugar Banana Crêpes with Maple Syrup or these Moist Banana Muffins with Walnuts and Maple Syrup. Looking for pure chocolate indulgence? Try our Ultra-Rich Chocolate Mousse.

Making the Batter

In a large bowl, cream the butter (or margarine) with the sugar until light and fluffy.
Add the egg and mix well.

In a separate bowl, combine the sifted flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture.
The batter should be smooth and thick, easy to spread into the pan.

Assembling and Baking

Preheat your oven to 180 °C (350 °F).
Spread the batter evenly into your greased baking dish.

Slowly ladle the hot maple syrup sauce over the batter. Do not stir.

Bake for 40 to 45 minutes until the top is golden and the syrup is bubbling around the edges.
Let rest for 10 minutes before serving to allow the sauce to thicken slightly.

For an extra-gooey texture, extend the bake time to 55–60 minutes and loosely cover with foil if the top browns too quickly.

How to Serve Traditional Pouding Chômeur

Serve warm, straight from the dish, with a spoon.
Add a drizzle of warm maple syrup on top for extra indulgence.
Optional: garnish with fresh berries and a sprig of mint.
Delicious with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips for Success

Don’t overmix the batter: this keeps the cake tender and moist.
Pour the syrup gently: do not mix it with the batter or you’ll lose the layered effect.
Use a high-sided baking dish: the syrup boils during baking and may overflow otherwise.
Let it rest before serving: the hot syrup settles and thickens as it cools slightly.

Make It Less Sweet (Optional)

If you prefer a less sweet version of pouding chômeur:

Use 80 g (⅓ cup) of sugar in the batter instead of 100 g.
Reduce the maple syrup to 400 ml (1⅔ cups).

But for a true-to-tradition dessert, the generous syrup is key to its charm.

Bonus Tips and Variations

Replace ¼ of the sugar with brown sugar for a caramelized flavor.
Add a small pinch of extra salt to enhance the maple notes.
Sprinkle brown sugar on the batter before baking for a crispy top layer.
Leftovers keep in the fridge for 48 hours and reheat well at 225 °F (110 °C) for 10–15 minutes.

FAQ – Pouding Chômeur Troubleshooting

Can I make pouding chômeur in advance?
Yes! It keeps for up to 2 days in the fridge. Reheat gently before serving.

Can I replace the maple syrup?
Maple syrup is essential to the flavor. A brown sugar syrup can be used in a pinch, but the taste won’t be the same.

Can I use butter instead of margarine?
Absolutely. Butter gives a richer flavor. Historically, margarine was used because it was cheaper and more accessible during hard times.

Why is my pudding runny?
That’s normal fresh out of the oven. It will thicken slightly as it rests, but the sauce should stay syrupy.

Can I freeze it?
Yes, but the texture may change. For best results, enjoy it fresh or reheated from the fridge.

A Dessert That Tells a Story

Pouding chômeur is more than just a maple dessert—it’s a piece of Quebec history. Born from tough times, it reflects the resilience, creativity, and warmth of Quebec’s people. Using local ingredients like real maple syrup and simple staples, it brings families together and fills kitchens with joy.

Whether you make it with butter or keep it traditional with margarine, this Canadian maple syrup pudding is pure comfort food—and a perfect way to celebrate your roots.

More Classic Quebec and Comfort Desserts

No-Sugar Banana Crêpes with Maple Syrup — light, simple, and naturally sweet.
Moist Banana Muffins with Walnuts and Maple Syrup — fluffy and perfect for breakfast.
Ultra-Rich Chocolate Mousse — silky and decadent.
1980s Crêpes Suzette — a flambéed citrus classic.

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Authentic Pouding Chômeur Recipe with Maple Syrup

Pouding chômeur isn’t just a dessert—it’s a comforting, old-fashioned taste of Quebec's culinary heritage. This warm maple syrup pudding cake, baked with simple pantry ingredients and drenched in sweet, creamy syrup, has been a staple in Quebec homes for generations. Whether served in the heart of winter or at a summer gathering, it delivers cozy nostalgia in every bite.

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Prep Time 15

Cooking Time 45

Category Dessert

Cuisine Canadian

Portions 6 Portions

Calories 350 kcal

Ingredients

For the cake batter:

200 g 1⅔ cups all-purpose flour, sifted
100 g ½ cup white sugar (or light brown sugar)
130 g ½ cup + 2 tbsp unsalted butter, softened
Traditionally made with margarine which was cheaper and commonly used by Quebec families during the Great Depression.
1 egg
1 tsp baking powder
1 pinch of salt

For the maple syrup sauce:

500 ml 2 cups pure maple syrup
150 ml ⅔ cup 35% heavy cream (adjust to taste)

Optional toppings:

Fresh strawberries or raspberries
Fresh mint leaves
Vanilla ice cream or whipped cream

Instructions

Preheat oven to 350 °F (180 °C).
In a mixing bowl, cream butter and sugar together until smooth.
Add egg and mix well.
In a second bowl, mix flour, baking powder, and salt. Combine with wet ingredients.
Spread batter evenly into a greased high-sided baking dish.
In a saucepan, bring maple syrup and cream to a boil, then reduce heat and simmer 10–15 minutes.
Carefully pour hot syrup over the batter (do not stir).
Bake for 40–45 minutes, until golden and bubbling.
Let sit for 10 minutes before serving.

Video

Notes