The Famous ‘Pouding Chomeur’ (Maple Syrup Pudding Cake) from Restaurant Les Labours

Patrick Dubé, chef at Les Labours and Le Bercail restaurants, located in the Hotel & Spa Le Germain Charlevoix, shares with us his grandmother's recipe for maple pudding or as we say in Quebec, ‘’pouding chômeur’’.

With very few ingredients and an easy-to-follow recipe, this dessert should absolutely be on your Holiday menu!

The Best Maple Pudding (‘’pouding chômeur’’)

Preparation time : 20 minutes

Baking time : 30-40 minutes

Number of guests : 8

Difficulty level : easy

Vegetarian

Ingredients :

3 eggs
350g light brown sugar (approx. 1.8 cups)
500 ml of maple syrup (approx. 2 cups)
A pinch of salt
400g flour (approx. 3 cups)
150ml of milk 3.25% (approx. 2/3 cups)
1 tablespoon of baking powder
30g of butter (about 2 tablespoons)

Preparation :

- In a bowl, beat the eggs, add the brown sugar and mix well.
- Add the salt, then the milk, mix again.
- Add the baking powder, then the flour.
- Knead this dough for 1 minute.
- In a buttered cake pan, pour all the maple syrup.
- Put the dough on top of the syrup (that is a very important step!).
- Place in the oven at 350 degrees Fahrenheit (180 degrees Celsius) for 30 to 40 minutes.
- Let cool for 30 minutes on the counter before serving with vanilla ice cream or whipped cream.

Want to taste the cuisine of chef Patrick Dubé? Book a table at Le Bercail or Les Labours restaurants, located in the Hotel & Spa Le Germain Charlevoix. While you’re there, stay for a night and enjoy the best that Charlevoix has to offer.