Pouding Chômeur

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 180°C / 350°F and butter a 20 cm square baking dish.

   Mark done

2. Make the sauce: put the maple syrup, cream, brown sugar, butter and salt in a saucepan, bring to a boil, then simmer for 3 minutes, stirring, until the sugar has dissolved. Keep it hot.

   Mark done Start 3 min timer

3. Make the batter: beat the butter and sugar together until pale, then beat in the egg and vanilla. Stir in the flour, baking powder and salt alternately with the milk, mixing just until smooth. The batter will be thick.

   Mark done

4. Spread the batter in an even layer in the dish.

   Mark done

5. Pour the hot sauce slowly and evenly over the batter. Do not stir.

   Mark done

6. Bake for 35 to 40 minutes, until the cake is golden and springy and the sauce is bubbling around the edges.

   Mark done Start 35 min timer

7. Cool for 10 minutes, then spoon into bowls, scooping up plenty of sauce from the bottom.

   Mark done Start 10 min timer

Chef’s Tips

• Keep the batter stiff. A pourable batter mixes with the sauce and the pudding turns to a sweet mush.
• The sauce must be hot when it goes on, so that it stays underneath as the cake rises.
• Put a tray under the dish. The sauce bubbles up as it bakes and can spill over the edge.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Vanilla ice cream
• Whipped cream
• Fresh raspberries

Storage & Reheating

Keep covered in the fridge up to 3 days and reheat portions in the microwave for 1 minute. Freezes well for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.