About the Recipe
Let’s talk about a dessert that feels like a warm hug—Pudding Chômeur, a sweet and simple Quebecois classic that’s all about comfort. It was born during the Great Depression, when resourceful cooks turned pantry basics into something seriously delicious. And somehow, that humble little pudding has become one of the most beloved desserts in Quebec, thanks to its gooey maple syrup base and soft, buttery cake.
This version? I gave it a little upgrade. A creamy cheesecake swirl melts right into the cake, adding a tangy twist that balances the rich maple like a dream. It’s cozy, decadent, and just special enough to serve for guests—but let’s be honest, it’s also the kind of thing you want to eat straight out of the baking dish on a chilly night.
If you’ve tried my Dampfnudeln (steamed caramel rolls which have their own sweet-and-pillowy charm), or my Maple Brioche, you already know I’m all about buttery, maple-laced bakes. And for that creamy swirl? Think a whisper of my Nutmeg Cheesecake—just enough richness to take this from good to unforgettable.
So whether you grew up with Pudding Chômeur or it’s your first time hearing the name, this is one of those recipes that brings people together. Sweet, a little nostalgic, and a lot comforting.
Grab a spoon (or three). You’re going to want to dig in.
Rich Layers of Flavor: The gooey maple syrup at the bottom, buttery cake in the middle, and tangy cheesecake swirl on top create the ultimate flavor trifecta.
Cozy and Comforting: Pudding Chômeur is the dessert equivalent of a warm hug—perfect for chilly nights or when you need a little indulgence.
A Quebec Classic with a Twist: This version stays true to its roots while adding a creamy, modern update with the cheesecake swirl.
Easy Elegance: Served in individual ramekins, it’s as elegant as it is simple to make, perfect for entertaining or weeknight treats.
Customizable: From the choice of ramekins to toppings like whipped cream, toasted nuts, or a sprinkle of cinnamon, you can make it your own.
What You'll Love
Q: Can I make this ahead of time?
A: Yes! You can prepare the batter and cheesecake swirl in advance, store them in the refrigerator, and assemble just before baking. Once baked, it’s best served warm, but leftovers can be reheated gently.
Q: Can I use something other than maple syrup?
A: While maple syrup is traditional and gives this dessert its signature flavor, you can substitute with golden syrup or a mix of honey and brown sugar in a pinch. However, it won’t taste quite the same without that maple richness.
Q: Can I make this gluten-free?
A: Absolutely. Simply replace the all-purpose flour with a 1:1 gluten-free baking blend. The texture will remain light and tender.
Q: Can I make it in a single dish instead of ramekins?
A: Yes, you can bake this in an 8x8-inch (20x20 cm) baking dish instead of ramekins. Just adjust the bake time to 30–35 minutes and check for doneness.
Q: Can I skip the cheesecake swirl?
A: Of course! The classic pudding chomeur does not have cheesecake and is delicious on its own, but the cheesecake swirl adds a creamy, tangy twist that’s worth the extra step.
Frequently asked Questions
Ingredients
Maple Sauce:
1 ¾ cups (430 ml) pure maple syrup
¾ cup (180 ml) heavy cream
¼ cup (60 ml) unsalted butter
Pinch of sea salt
Cheesecake Swirl:
6 oz (170 g) cream cheese, softened
2 tbsp granulated sugar
1 tsp vanilla extract
1 large egg yolk
1–2 tsp sour cream or plain Greek yogurt
1 tbsp maple syrup
Cake Batter:
1 ½ cups (190 g) all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup (115 g) unsalted butter, softened
½ cup (100 g) granulated sugar
½ cup (110 g) brown sugar, packed
2 large eggs
1 tsp vanilla extract
½ cup (120 ml) milk
Optional Garnishes:
Extra maple syrup or caramel drizzle
Lightly sweetened whipped cream or crème fraîche
Toasted pecans, hazelnuts, or walnuts
Preparation
1. Prepare the Maple Sauce:
In a medium saucepan, combine maple syrup, heavy cream, butter, and a pinch of sea salt.
Warm over medium heat, stirring until the butter melts and the mixture is smooth. Do not boil.
Pour a thin layer (about 2 tbsp) of sauce into the bottom of each ramekin. Set aside.
2. Make the Cheesecake Swirl:
In a medium bowl, beat the cream cheese and sugar until smooth.
Add the egg yolk, vanilla extract, sour cream, and maple syrup. Mix until combined.
Chill the mixture for 10 minutes for easier swirling.
3. Prepare the Cake Batter:
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
Beat in the eggs one at a time, followed by the vanilla extract.
Alternate adding the dry ingredients and milk to the creamed mixture, starting and ending with the dry ingredients. Mix until just combined.
4. Assemble the Ramekins:
Spoon the cake batter into each ramekin, filling them about ¾ full.
Add dollops (1–2 tbsp) of the cheesecake mixture on top of the batter.
Drizzle a small amount of reserved maple sauce over the cheesecake dollops.
Use a skewer or knife to gently swirl the batter, cheesecake, and maple sauce together for a marbled effect.
5. Bake:
Place the ramekins on a baking sheet to catch any drips.
Bake in the preheated oven at 350°F (175°C) for 25–30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Let cool for 5–10 minutes before serving.
Garnish:
Top with whipped cream or crème fraîche, a drizzle of maple syrup, and a sprinkle of toasted nuts for texture.
