Reduced-Sugar Maple Pudding Cake (Pouding Chômeur)

  • Preparation 25 MIN
    Cooking 40 MIN
  • Servings 1
  • Makes 8 to 10 servings






  1. With the rack in the middle position, preheat the oven to 350°F (180°C).
  2. In a blender, purée all of the ingredients until smooth. Transfer to a pot. Bring to a boil while whisking constantly. Pour into a 10-cup (2.5 litre) soufflé dish. Set aside.


  1. In a bowl, combine the flour, baking powder and salt.
  2. In another bowl, cream the butter and sugar with an electric mixer. Add the egg and whisk until smooth. With the machine running on low speed, add the dry ingredients alternating with the milk and vanilla.
  3. Using an ice cream scoop or a large spoon, drop the batter over the hot sauce in the soufflé dish. Place the dish on a baking sheet.
  4. Bake for 40 minutes or until a toothpick inserted in the cake comes out clean. Let cool for 15 minutes. Serve warm or cold.

To help you with this recipe

Ice Cream Scoop (65 ml)

This stainless steel ice cream scoop is perfect for scooping ice cream or portioning cookie dough or muffin batter. The ergonomic handle and curved interior blade make serving ice cream easy.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.