Description
Pouding Chômeur with Date Syrup is a delightful twist on the classic Quebecois dessert. This version uses rich, velvety date syrup to create a moist, spongy cake that absorbs a sweet, luscious sauce as it bakes, offering a perfect balance of deep flavors and comforting textures.
Ingredients
- For the cake:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/2 cup milk
For the sauce:
1 cup date syrup
1/2 cup heavy cream
2 tbsp unsalted butter
1/4 tsp vanilla extract
Pinch of salt
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch square baking dish or individual ramekins with butter or cooking spray.
- Make the cake: In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream the softened butter and sugar together using an electric mixer or by hand until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. The batter will be thick.
- Make the sauce: In a small saucepan, combine the date syrup, heavy cream, butter, vanilla extract, and a pinch of salt. Heat over medium-low heat, stirring constantly, until the butter is melted and the sauce is smooth and well combined.
- Assemble the pudding: Spoon the cake batter into the prepared baking dish or ramekins. Pour the hot date syrup sauce evenly over the top of the batter. Do not stir. The sauce will sink into the cake and create a beautiful, rich layer of syrup.
- Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean (though it may have a bit of syrup on it). The cake will rise to the top while the sauce will stay at the bottom.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Notes
- Maple Syrup Version: For a more traditional take, swap the date syrup for maple syrup, which gives a milder, sweeter flavor.
- Nuts and Spices: Add chopped pecans or walnuts to the cake batter for a little crunch and flavor. A sprinkle of cinnamon or cardamom can also complement the sweetness of the sauce.
- Vegan Version: Use dairy-free butter, non-dairy milk (like almond or oat milk), and coconut cream in place of heavy cream to make this dessert vegan-friendly.
- Spiced Pouding Chômeur: Add a pinch of ground ginger or nutmeg to the batter for an extra layer of warmth and depth.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave for 20-30 seconds or in the oven at 350°F (175°C) for about 10 minutes, ensuring it’s warmed through.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Quebecois
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 40g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
