Pouding Chomeur is a traditional dessert from Quebec. Its name translates to “Poor man’s pouding”, which is not the case anymore since maple syrup prices have risen. It is still a delicious warm comforting dessert!
The addition of blueberries to the recipe adds some tangy notes to this traditional dessert. Recipe adapted from: https://www.youtube.com/watch?v=EplVcXPc8B0
For maple-cream sauce:
– 2 cups heavy cream (35 %)
– 2 cups maple syrup (540 ml can)
For cake batter:
– ½ cup unsalted butter, room temperature
– ½ cup sugar
– 2 eggs
– 1 tsp vanilla extract
– ½ cup milk
– 1 ½ cups all-purpose flour (spooned, not packed)
– 2 tsp baking powder
– 1 heaping cup blueberries (6 oz box)
1. Bring the maple syrup and heavy cream to a boil, turn down heat and let simmer. Then turn off heat and set sauce aside.
2. Preheat oven to 350°F.
3. Cream butter and sugar together. (whisk together until homogenous)
4. Add eggs, one at a time, whisking well after each addition.
5. Mix in vanilla extract and milk.
6. Fold in flour and baking powder.
7. Fold in blueberries.
8. Pour batter into 2 baking dishes (I used one 9-inch circle dish and one 8-inch square dish)
9. Place the dishes over a large baking tray.
10. Carefully ladle over the maple-cream sauce (leave a little sauce in the pot).
11. Bake in preheated oven for 35 minutes.
12. Remove the pouding chomeur from oven and let it rest for 10 minutes.
13. Serve while still warm! Pour more sauce on top if desired.