Quebec Pouding Chomeur Recipe with Homemade Date Syrup

My love language has and always will be food, and pouding chomeur holds a special place in my heart. This traditional French-Canadian dessert, also called “poor man’s pudding” or “pudding of the unemployed,” traces its roots to Quebec’s Great Depression era, where resourceful workers’ families made simple desserts using pantry staples.

Inspired by that history, I wanted to create a version of this recipe that merges nostalgia with flavors my family loves. Instead of the usual maple syrup and heavy cream, I use homemade date syrup for a caramel-like base that feels indulgent yet not overly sweet.

My first taste of French Canadian pounding chômeur was during a sugar shack feast outside Quebec City. The amber-hued caramel sauce, made from pure maple syrup, settled at the bottom of the baking dish as a smooth and creamy foundation for the golden brown pudding cake on top. I couldn’t get enough of its rich yet comforting simplicity.

When I got home, I found this recipe to recreate those flavors, but with my own twist, using date syrup instead of maple sap. Not only is it a delicious recipe, but it's a testament to my love of Quebec: apple picking, the cider route, and, of course, the food!

This pouding chomeur recipe has become a centerpiece of our holiday celebrations, from Thanksgiving dinners to Christmas gatherings. It’s always served warm, straight from the oven, with scoops of vanilla ice cream or a dollop of whipped cream.

My family craves the combination of the soft cake batter, caramelized date syrup, and creamy toppings every season. Mum used to say desserts should bring people together, and this dessert does exactly that.

What Is Date Syrup?

Date syrup, or silan, is a natural sweetener made by simmering Medjool dates and water until the liquid reduces to a thick, caramel-like sauce. It’s less cloying than white sugar or maple syrup, with a smooth and creamy texture perfect for desserts like pouding chomeur.

Date syrup brings a nuanced sweetness that pairs beautifully with butter and sugar in traditional recipes. If you’ve never used it, it’s a pantry addition that can transform desserts into wholesome and indulgent.

The Date Syrup:

• Medjool dates, soaked to release their natural caramel sweetness.
• Boiling water to soften and extract the rich flavors of the dates.

For the Pouding Chômeur:

• All-purpose flour as the base of the cake batter.
• Almond flour for added depth and a nutty texture.
• Baking powder to ensure the pudding cake rises perfectly.
• Salt to balance the sweetness.
• Unsalted butter and sugar creamed together to create a fluffy batter.
• Eggs, added one at a time for smooth incorporation.
• Milk (or non-dairy milk) for a silky consistency in the batter.
• Pure vanilla extract for a hint of aromatic warmth.

For Serving:

• Chopped Medjool dates, for a chewy, caramelized topping.
• Vanilla ice cream or whipped cream to complement the dessert’s richness.

Combine Medjool dates and 1 cup of boiling water in a bowl. Let sit for at least an hour. Blend the softened dates with water until smooth, then strain through a nut bag or cheesecloth. Repeat with another cup of boiling water to extract all the liquid.

Transfer the liquid to a saucepan and bring to a boil. Reduce heat to medium and simmer, stirring frequently, until it thickens to the consistency of honey.

Preheat the Oven and Reheat the Syrup:

Preheat your oven to 375°F. Coat a 9x12 baking dish generously with butter.

Gently warm the date syrup and whisk in 1 tablespoon of flour. Pour the syrup into the prepared dish.

Combine Dry Ingredients:

In a separate bowl, mix the all-purpose flour, almond flour, baking powder, and salt.

Cream Butter and Sugar:

In a large bowl, cream butter and sugar together until light and fluffy. Add the eggs one at a time, whisking until smooth.

Finish the Batter:

Add the dry ingredients to the wet mixture, alternating with milk and vanilla extract. Pour the cake batter over the syrup in the baking dish.

Bake:

Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted comes out clean.

Storage Instructions for Pouding Chomeur

Store leftovers in an airtight container in the fridge for up to three days. To reheat, place individual portions in a microwave or oven until warmed through.

Accompanying Dishes

Our pounding hour with homemade date syrup pairs beautifully with several dishes for a hearty meal or festive celebration. For a cozy main course, consider the Easy Chicken Hashbrown Casserole, the Creamy Vegan Broccoli Casserole, or the Cheesy Cabbage Casserole with Cracker Topping. These comforting dishes create a well-rounded menu that complements the dessert’s rich flavors.

More Thanksgiving and Christmas Dishes

For holiday gatherings, explore additional Thanksgiving and Christmas dishes like the festive Christmas Bruschetta Holiday Appetizer, a stunning Fall Charcuterie Board, or the decadent White Chocolate Bark with Cranberry and Pistachio. Don’t miss treats like Chocolate-Covered Marshmallow Treats or savory dishes such as Baked Brie with Honey and Nuts. Crowd-pleasers like the Creamy Leek and Mushroom Pasta Bake or the Creamy Vegan Pasta Bake make fantastic additions to your table.

More Desserts

For dessert lovers, there’s a wide range of choices to follow up your pouding chomeur. Try Pumpkin Spice Bars with Cranberries and Glaze, a comforting Carrot Casserole, or the festive Sweet Potato Casserole with Hazelnuts. Sweet drinks like the Pumpkin Spice Latte or mocktails such as the Christmas Gin Mocktail, Chai White Russian Mocktail, and Pumpkin Pie Martini Mocktail add a delightful finish. These recipes promise to enhance any occasion where pouding chomeur takes center stage.