Pouding Chômeur with Date Syrup

Why You’ll Love This Recipe

You’ll love this recipe because it combines old-fashioned comfort with a modern, wholesome ingredient. The date syrup gives the pudding a beautiful depth of flavor that’s slightly less sweet but more complex than traditional maple syrup. It’s easy to make, incredibly satisfying, and ideal for sharing. Whether you serve it straight from the oven or topped with a scoop of vanilla ice cream, this dessert is pure indulgence in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake batter:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, softened
• Granulated sugar
• Egg
• Milk
• Vanilla extract

For the syrup mixture:

• Date syrup
• Brown sugar
• Unsalted butter
• Hot water or milk
• Pinch of salt

Directions

1. Preheat the oven: Set the oven to 350°F (175°C). Grease an 8-inch square baking dish or similar-sized pan.
2. Make the syrup base: In a saucepan, combine date syrup, brown sugar, butter, and a pinch of salt. Heat gently until the butter melts and the sugar dissolves. Stir in the hot water or milk. Set aside to cool slightly.
3. Prepare the cake batter: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
4. Add the dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Add the dry ingredients to the butter mixture alternately with the milk, mixing until smooth.
5. Assemble the pudding: Spread the cake batter evenly into the prepared baking dish. Carefully pour the warm syrup mixture over the batter — do not stir.
6. Bake: Bake for 35–40 minutes, or until the top is golden and the cake is set. The syrup will sink to the bottom, creating a luscious caramel layer.
7. Serve: Let cool slightly before serving warm. Spoon portions of cake and syrup onto plates and enjoy plain or with vanilla ice cream.

Servings and timing

This recipe makes about 6 servings.
Preparation time: 15 minutes
Cooking time: 40 minutes
Cooling time: 10 minutes
Total time: Approximately 1 hour and 5 minutes

Variations

• Maple-Date Blend: Use a mix of date syrup and maple syrup for a balanced flavor.
• Spiced Version: Add cinnamon or cardamom to the batter for a warm, aromatic twist.
• Nutty Delight: Sprinkle chopped walnuts or pecans on top before baking.
• Vegan Adaptation: Use plant-based butter and almond milk; replace the egg with a flax egg.
• Mini Puddings: Bake in individual ramekins for elegant single servings.

Storage/Reheating

Store leftovers covered in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave for 30–45 seconds or place the entire dish in a 300°F (150°C) oven for 10–15 minutes until heated through. The pudding can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

What is Pouding Chômeur?

It’s a traditional French-Canadian dessert that translates to “poor man’s pudding,” made from simple pantry ingredients baked in syrup.

Can I make this dessert dairy-free?

Yes, substitute plant-based butter and milk for a dairy-free version that’s just as delicious.

What does date syrup taste like?

Date syrup has a rich, caramel-like flavor with notes of molasses and brown sugar, offering deep sweetness without being overly sugary.

Can I use maple syrup instead of date syrup?

Yes, you can use pure maple syrup for a classic version or mix the two for a unique blend.

Why do I pour the syrup over the batter?

During baking, the syrup sinks and thickens at the bottom, creating the signature two-layer pudding texture.

Can I make this ahead of time?

Yes, you can bake it a day ahead and reheat before serving — it reheats beautifully.

What’s the best way to serve Pouding Chômeur?

Serve it warm with vanilla ice cream, whipped cream, or a drizzle of extra date syrup.

Can I reduce the sugar?

You can reduce the sugar in the syrup mixture slightly if you prefer a less sweet dessert.

Will this recipe work with gluten-free flour?

Yes, use a 1:1 gluten-free flour blend for similar results.

Can I make this in a slow cooker?

Yes, cook on low for 2–3 hours or until the cake is set and the syrup is bubbly.

Conclusion

Pouding Chômeur with Date Syrup is a beautiful reinvention of a classic comfort dessert, merging the nostalgia of old-fashioned pudding cake with the natural richness of date syrup. It’s easy to make, deeply satisfying, and perfect for any occasion that calls for something warm and indulgent. Every spoonful offers soft cake and silky syrup — a perfect balance of tradition and modern flavor.

Pouding Chômeur with Date Syrup

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Pouding Chômeur with Date Syrup is a decadent twist on the traditional Québécois dessert. A soft, buttery cake bakes in a pool of rich, caramel-like date syrup, forming layers of fluffy sponge and gooey sauce. It’s cozy, elegant, and naturally sweetened — perfect for holidays or comforting winter nights.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings
• Category: Dessert
• Method: Baked
• Cuisine: Canadian, French-Canadian
• Diet: Vegetarian

Ingredients

• For the cake batter:
  • 1 cup all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ¼ cup unsalted butter, softened
  • ½ cup granulated sugar
  • 1 large egg
  • ½ cup milk
  • 1 tsp vanilla extract
• For the syrup mixture:
  • ¾ cup date syrup
  • ½ cup brown sugar
  • ¼ cup unsalted butter
  • ¾ cup hot water or milk
  • Pinch of salt

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Instructions

1. Preheat the oven: Set the oven to 350°F (175°C) and grease an 8-inch square baking dish.
2. Prepare the syrup: In a small saucepan, combine date syrup, brown sugar, butter, and salt. Heat gently until melted and smooth. Stir in hot water or milk, then set aside to cool slightly.
3. Make the batter: Cream the butter and sugar together until fluffy. Beat in the egg and vanilla extract.
4. Add dry ingredients: Whisk flour, baking powder, and salt together. Add to the butter mixture alternately with milk, mixing until smooth.
5. Assemble: Spread the batter evenly in the baking dish. Pour the warm syrup mixture gently over the top — do not stir.
6. Bake: Bake for 35–40 minutes, until golden brown and the cake is set with syrup bubbling at the bottom.
7. Serve: Let cool for 10 minutes, then serve warm with vanilla ice cream or whipped cream.

Notes

• Do not stir the syrup into the batter — this creates the signature layered pudding texture.
• For extra flavor, add a pinch of cinnamon or nutmeg to the batter.
• Use milk instead of water in the syrup for a richer sauce.
• Serve warm for the best texture and flavor.
• This dessert reheats beautifully in the oven or microwave.

Nutrition

• Serving Size: 1 portion
• Calories: 370
• Sugar: 42g
• Sodium: 160mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 70mg