Dreamy Maple Walnut Pudding Chmeur Recipe for Sweet Souls

Comfort seeps through every spoonful of this maple walnut pudding chmeur, a delightful Acadian dessert that whispers stories of maritime kitchens.

Generations have savored this creamy, rich treat passed down through rural Quebec traditions.

Warm maple syrup cascades through the pudding, creating a luxurious texture that dances between sweet and nutty.

Walnuts add a delightful crunch, breaking through the silky smoothness of each carefully crafted bite.

The recipe honors simple ingredients transformed into something extraordinary.

Hearty and unpretentious, this dessert connects you directly to the heart of Acadian culinary heritage.

Dive into this classic comfort that promises to warm your soul with every delectable spoonful.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Calories: 350 kcal

Servings: 9

Maple Walnut Pudding Chômeur Ingredient List

• All-Purpose Flour: Provides structure and tender crumb for the pudding cake.
• Baking Powder: Ensures light and fluffy texture with perfect rising.
• Salt: Enhances overall flavor and balances sweetness.

• Butter: Creates rich, creamy foundation with deep flavor and smooth texture.
• Brown Sugar: Adds caramel-like sweetness and moisture to the dessert.
• Egg: Binds ingredients together and adds richness.
• Vanilla: Brings warm, aromatic depth to the entire dessert.
• Milk: Provides softness and helps create a smooth batter consistency.

• Maple Syrup: Delivers quintessential Canadian sweetness and signature flavor.
• Walnuts: Adds delightful crunch and nutty complexity to the pudding.
• Heavy Cream: Optional serving companion that brings luxurious, silky finish.

Kitchen Essentials for Chômeur

• Baking Pan (9-inch square): Essential for creating the perfect pudding cake base.
• Baking Sheet: Provides stability and catches any potential overflow during baking.
• Electric Mixer or Stand Mixer: Crucial for creaming butter and sugar to light, fluffy perfection.
• Large Mixing Bowl: Needed for combining cake batter ingredients.
• Medium Mixing Bowl: Used for whisking dry ingredients.
• Medium Saucepan: Perfect for preparing the delicious maple sauce.
• Whisk: Helps blend dry ingredients smoothly.
• Measuring Cups and Spoons: Ensures precise ingredient measurements.
• Spatula: Helps spread batter evenly and scrape bowl edges.

Instructions to Make Maple Walnut Pudding

• Walnut Foundation

Scatter chopped walnuts across the bottom of a square baking pan, creating a delightful nutty base for this classic Canadian dessert.

• Creamy Butter Blend

Whip softened butter with brown sugar until the mixture becomes light and airy, creating a smooth foundation for the pudding cake’s texture.

• Flour Magic

Gently fold dry ingredients into the butter mixture, alternating with milk to create a silky, luxurious batter that promises a tender crumb.

• Liquid Gold Sauce

Craft a rich caramel-like sauce by simmering sweet ingredients until they transform into a golden, bubbling liquid that will cascade over the batter.

• Oven Transformation

Slide the pan into a preheated oven, allowing the dessert to bake until it develops a golden crust and pulls away from the pan’s edges, signaling its delicious readiness.

• Sweet Finale

Serve the warm pudding chômeur immediately, crowned with a splash of cream or a scoop of cool vanilla ice cream to contrast its warm, gooey interior.

Pudding Tips & Texture Tricks

• Toast walnuts in a dry skillet before chopping to enhance their nutty flavor and add extra depth to the pudding's texture.
• Replace maple syrup with dark corn syrup or honey for a different flavor profile, adjusting sweetness to personal preference.
• Prepare the batter and sauce separately up to 24 hours in advance, storing them covered in the refrigerator for a quick and easy dessert assembly.
• Swap milk with almond milk or oat milk, and use dairy-free butter alternatives to create a delicious vegan version of this classic Quebec dessert.
• Experiment with adding a sprinkle of cinnamon or nutmeg to the batter, or top with seasonal fruits like caramelized apples for a festive touch.

Serving Up Pudding Chômeur

• Cozy Winter Comfort: Serve this pudding chômeur on chilly evenings when you want a warm, indulgent dessert that hugs your soul with rich maple sweetness.
• Maple Ice Cream Pairing: Top the warm pudding with a scoop of maple walnut ice cream to intensify the nutty, caramel-like flavors and create a decadent dessert experience.
• Rustic Breakfast Twist: Transform leftovers into a morning treat by serving a slice alongside strong coffee or a creamy cappuccino for a luxurious weekend breakfast indulgence.
• Nutty Garnish Finale: Sprinkle extra chopped walnuts and a light dusting of powdered sugar over the top to add crunch, visual appeal, and an elegant finishing touch to the dessert.

Keep Maple Walnut Pudding Chômeur Fresh

• Fridge Fresh Approach: Store leftover pudding chômeur in an airtight container in the refrigerator for up to 3-4 days. The dessert maintains its delightful texture and maple-rich flavor when chilled.
• Temperature Revival Technique: Reheat individual servings in the microwave for 20-30 seconds or warm the entire dish in a 325°F oven for 10-15 minutes to restore its original warm, comforting appeal.
• Freezer Strategy: Wrap the cooled dessert tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and gently reheat before serving to enjoy its original delectable taste.
• Make-Ahead Magic: Prepare the cake batter and sauce separately one day in advance. Keep them refrigerated in sealed containers. Assemble and bake just before serving to ensure maximum freshness and optimal flavor experience.

Velvety Maple Walnut Pudding Chmeur

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4.6 from 14 reviews

• Total Time: 1 hour
• Yield: 9 1x

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Description

Maple walnut pudding chômeur showcases Quebec’s classic dessert with rich maple syrup and crunchy walnuts. Sweet comfort emerges from simple ingredients, delivering pure Canadian culinary magic for delighted taste explorers.

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Ingredients

Scale 1x2x3x

• 1 ½ cups (355 ml) light brown sugar (cake)
• 1 large egg
• ¾ cup (177 ml) milk
• ¾ cup (177 ml) light brown sugar (sauce)
• ½ cup (118 ml) real maple syrup
• 1 ½ cups (355 ml) boiling water
• 1 ½ cups (355 ml) all-purpose flour
• ⅔ cup (157 ml) chopped walnuts
• ¼ cup (59 ml) butter, at room temperature
• 1 tsp vanilla
• 1 tsp baking powder
• ¼ tsp salt

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Instructions

1. Preparation: Warm the oven to 350°F with the rack positioned centrally. Lavishly coat a 9-inch square baking pan with grease and distribute chopped walnuts across the bottom.
2. Batter Creation: Whip butter and brown sugar using an electric mixer until the mixture transforms into a pale, airy consistency. Integrate egg and vanilla, blending thoroughly.
3. Dry Ingredient Fusion: Sift flour, baking powder, and salt together, ensuring uniform distribution of dry components.
4. Batter Assembly: Gently incorporate flour mixture into the butter blend, alternating with milk. Mix delicately to preserve a light, tender texture, ceasing when ingredients are just harmonized.
5. Batter Placement: Carefully spread the batter across the walnut-lined pan, creating an even layer.
6. Sauce Preparation: Merge sauce ingredients in a saucepan. Elevate to a vigorous boil over high heat, then reduce to medium, maintaining a steady boil for two minutes.
7. Sauce Application: Delicately cascade the heated sauce over the batter, ensuring comprehensive coverage without disrupting the cake’s surface.
8. Baking Process: Position the pan on a rimmed baking sheet and slide into the preheated oven. Bake for 35-40 minutes, monitoring for golden edges and slight separation from pan sides.
9. Serving: Extract from oven and allow brief resting. Present warm, embellished with a lavish cream drizzle or a complementary scoop of vanilla ice cream.

Notes

• Prevent Dry Cake: Avoid overmixing the batter to maintain a tender, moist texture. Gently fold ingredients until just combined to prevent tough, dense results.
• Sauce Distribution Trick: Pour hot maple sauce carefully over batter without stirring. This creates a beautiful layered effect with sauce seeping underneath during baking.
• Nutty Base Technique: Scattering chopped walnuts on the pan bottom before adding batter creates a delightful caramelized, crunchy bottom layer when inverted.
• Baking Precision: Use a rimmed baking sheet underneath to catch potential overflow and ensure even heat distribution during the baking process.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Canadian

Nutrition

• Serving Size: 9
• Calories: 350
• Sugar: 34 g
• Sodium: 150 mg
• Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 30 mg