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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Dry Ingredient Fusion: Sift flour, baking powder, and salt together, ensuring uniform distribution of dry components.
- 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.
- Batter Placement: Carefully spread the batter across the walnut-lined pan, creating an even layer.
- 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.
- Sauce Application: Delicately cascade the heated sauce over the batter, ensuring comprehensive coverage without disrupting the cake’s surface.
- 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.
- 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