Description
Maple Walnut Pudding Chomeur is a comforting Canadian dessert featuring a moist cake batter topped with a rich, buttery maple syrup sauce studded with toasted walnuts. Baked until golden and bubbly, this pudding chomeur offers a perfect balance of sweet, nutty, and creamy flavors, making it an ideal treat for any occasion.
Ingredients
Scale
Cake Batter
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup milk
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Maple Walnut Sauce
- 1 cup maple syrup (preferably Grade A dark amber or Grade B)
- ½ cup heavy cream
- ¼ cup unsalted butter
- ½ cup chopped walnuts, toasted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish to prepare for the batter.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to ensure even mixing of leavening agents and seasoning.
- Combine Wet Ingredients: In a separate bowl, whisk together the granulated sugar, milk, melted butter, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined, taking care not to overmix which can toughen the cake.
- Pour into Baking Dish: Pour the batter into the prepared baking dish and spread it evenly to ensure uniform baking.
- Combine Sauce Ingredients: In a saucepan, combine the maple syrup, heavy cream, and butter over medium heat.
- Heat Sauce: Bring the mixture to a gentle simmer, stirring constantly until the butter melts completely and the sauce becomes smooth.
- Add Walnuts: Stir in the toasted chopped walnuts into the maple sauce to distribute the nutty flavor evenly.
- Pour Sauce over Cake: Carefully pour the maple walnut sauce evenly over the cake batter in the baking dish, allowing it to seep into the batter.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cake is golden brown and the sauce is bubbly and caramelized around the edges.
- Cool Slightly: Remove from the oven and let the pudding chomeur cool slightly; this allows the sauce to thicken and intensify in flavor.
- Toast Walnuts: Preheat oven to 350°F (175°C). Spread the chopped walnuts in a single layer on a baking sheet.
- Bake Walnuts: Bake for 5-7 minutes or until walnuts are fragrant and lightly toasted, being careful to prevent burning.
- Cool Walnuts: Allow the toasted walnuts to cool completely before adding to the sauce to retain their crunch.
Notes
- Do not overmix the batter to keep the cake tender and light.
- Use grade A dark amber or grade B maple syrup for a robust maple flavor.
- Toast the walnuts carefully to bring out their flavor without burning.
- Allow the pudding to cool slightly before serving for best texture and sauce consistency.
- This dessert is best enjoyed warm but can be reheated gently if served later.
