Pouding Chomeur

Personal Notes

Add your personal note

Preparation time
20 min
Cooking time
50 min
Open in full-screen mode



  1. With the rack in the middle position, preheat the oven to 200°C (400°F).
  2. In a saucepan, bring the maple and corn syrups to a boil. Simmer until a candy thermometer reads 108°C (226°F), about 10 minutes. Remove from the heat, add the cream and stir to combine. Pour the mixture into a 20-cm (8-inch) Pyrex baking dish. Set aside.
  3. In a bowl, combine the flour, baking powder and salt. Set aside.
  4. In another bowl, cream the butter and sugar using an electric mixer. Add the egg and beat until smooth. With the mixer on low, add the dry ingredients, alternating with the milk and vanilla. Using an ice cream scoop, drop about 9 balls of dough, about 45 ml (3 tablespoons) each, into the syrup mixture. Bake until a toothpick inserted in the centre of a ball comes out clean, about 40 minutes.
  5. Serve warm or cold.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!


RICARDO magazine

Subscribe to
RICARDO magazine

And get our exclusive
Slow Cooker booklet FREE !

You would also like

Chia Pudding

Chia Pudding

0 étoiles (0)
  • Preparation time: 5 min
  • Total: 5 min
Berry Pudding Cake

Berry Pudding Cake

0 étoiles (0)
  • Preparation time: 25 min
  • Total: 1 h 40 min
Chocolate and Caramelized Banana Layered Pudding

Chocolate and Caramelized Banana Layered Pudding

0 étoiles (0)
  • Preparation time: 35 min
  • Total: 55 min


Subscribe to Ricardo’s FREE newsletters to receive handpicked seasonal recipes, menu ideas, cooking tips and more.

Follow Ricardo

Stay in touch with ricardocuisine.com