Pouding chomeur

Name: Pouding chomeur
Prep time: 15 min
Cook time: 29 min
Total time: 44 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: ½ cup Butter; 1 cup Sugar; 2 Eggs; 1 tsp Vanilla Extract; 2 cups Flour; 1 tsp Baking Powder; 1 1/4 cup Milk; 1 1/2 cup Maple Syrup; 1 1/2 cup Brown Sugar; 1 1/2 cup Single Cream; 1/3 cup Butter

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Dessert recipe with Canadian flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 68 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 44 min total

½ cup Butter
1 cup Sugar
2 Eggs
1 tsp Vanilla Extract
2 cups Flour
1 tsp Baking Powder
1 1/4 cup Milk
1 1/2 cup Maple Syrup
1 1/2 cup Brown Sugar
1 1/2 cup Single Cream
1/3 cup Butter

Step-by-step instructions

In a large bowl, with an electric mixer, mix the butter and sugar till the mix is light.
Add eggs and vanilla and mix.
In another bowl, mix flour and baking powder.
Alternate flour mix and milk to the butter mix.
Pour into a 13 inch by 9 inch greased pan.
MAPLE SAUCE.
In a large casserole, bring to boil the syrup, brown sugar, cream and butter and constantly stir.
Reduce heat and and gently cook 2 minutes or till sauce has reduced a little bit.
Pour sauce gently over cake.
Bake at 325°f (160°c) about 35 minutes or till cake is light brown and when toothpick inserted comes out clean.

Why this works on a weeknight

Pouding chomeur lands at about 44 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Sweet Finishes collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Pouding chomeur actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍮 Sweet Finishes Dessert Canadian Pudding