Maple Walnut Pudding Chômeur

This dessert was created by female factory workers early during the Great Depression in Quebec, Canada.

Difficulty

Intermediate

Yield

Serves 4 to 6

Ingredients

3/4 cup all-purpose flour1/4 cup granulated sugar3/4 teaspoon baking powder1 pinch salt1/4 cup walnuts, chopped1/4 cup cold unsalted butter, cut into pieces1/2 cup 2% milk

Ingredients

1/2 cup maple syrup1/2 cup packed light brown sugar1/4 cup water2 tablespoons unsalted butter1 teaspoon vanilla extract

Equipment

4 oven safe ramekins (5oz) or a loaf panBaking sheet lined with parchmentBowls of various sizesMeasuring cupsMeasuring spoonsCutting boardChef knifeSpatulaSpoonSmall potDish towelLadle

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat the oven to 350℉. Lightly grease the ramekins or the loaf pan and place on a baking sheet.

Roughly chop the walnuts.

Measure out the flour, baking powder, walnuts, sugar, and salt into a large mixing bowl.

Measure out the butter and milk.

Measure out the maple syrup, brown sugar, water, butter and vanilla for the sauce into a small pot.

Add the butter to the flour mixture. Using your finger tips work the butter in until a rough crumbly mixture has formed.

Add the milk and stir together.

Spoon this mixture into the prepared ramekins or loaf pan.

Place the maple syrup mixture onto medium heat and bring to a rolling boil. Remove from heat and ladle over the cake in the ramekins, dividing evenly.

Bake the cakes for about 30 minutes, depending on the size of the vessel used to cook the pudding you may need to add more cooking time. Let the pudding cool for about 15 minutes before serving.