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chestnut pudding chomeur

MAPLE CHESTNUT PUDDING CHÔMEUR

An earthy, sweet little pudding with a cakey texture, swimming in a maple and coffee syrup. Just adorable
Course Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8

Ingredients

Sauce

  • 6 tbsp (110 g) unsalted butter
  • 1 vanilla bean , split lengthwise and scraped. (If not available, use 1 tsp vanilla powder or 1 tsp vanilla extract)
  • 1/2 cup (125 ml) maple syrup (the darker the better)
  • 1/2 cup (125 ml) boiling water or coffee

Pudding

  • 1/2 cup (50 g) chestnut flour
  • 1/2 cup AP flour
  • 2 tsp (9 g) baking powder
  • 1/2 tsp fine sea salt
  • 2 large eggs
  • 1/3 cup (80 ml) buttermilk
  • 1/3 cup (80 ml) maple syrup, the darker the better
  • 2 tbsp (30 ml) mild vegetable oil, such as sunflower oil
  • powdered sugar for sprinkling (optional)
  • Whipping cream or creme fraiche (optional)

Instructions

  1. Position a rack in the centre of the oven and preheat to 350F (175C)

  2. Place 8 (4-6 oz) oven-proof ramekins or canning jars on a baking sheet and spray them lightly with cooking oil (or brush with a bit of melted butter)

  3. Place the butter and vanilla pod and scrapings in a small, heavy-bottomed saucepan and cook over med-low heat, swirling around occasionally. After about 3-5 minutes the butter will foam up, turn golden and release little brown flecks. It will smell nutty. At this point remove from the heat and carefully add in the maple syrup and coffee. Transfer to a small pitcher and set aside.

  4. To make the batter, in a medium bowl, sift together the chestnut and wheat flour, along with the baking powder and salt. 

    In a measuring cup, mix the buttermilk, syrup, eggs and oil. Add this mixture to the bowl with the dry ingredients. Whisk until well combined.

  5. Scoop the batter evenly amongst the eight containers. Take the sauce and stir well, (the butter will keep wanting to separate, so stir after each pour) Pour, distributing evenly, over the eight batters. Some will pour right through the batter to the bottom. This is fine.

  6. Bake the puddings until puffed and golden, with the bubbling sauce beneath the cakey bits, about 20-25 minutes. Remove from the oven and let cool at least 15 minutes. Sprinkle with the powdered sugar. Serve the puddings warm, with some of the whipped cream in a bowl alongside for the taking!

  7. These are best eaten right away, but will keep well in the refrigerator, as long as well sealed, for up to 3 days. Reheat in a 350F oven for best results.

Recipe Notes

Alanna suggests using a combo of 1/2 cup chestnut flour, and 1/4 cup each of oat and sweet rice flour. Or one cup total. This keeps it totally gluten-free

I replace the two 1/4 cups with 1/2 cup of einkorn flour. If you can't find emmer or einkorn flours, use AP flour. You could also replace the chestnut flour (if you can't find it) with 1/2 cup AP flour.

I increased the amount of sauce, compared with Alanna's recipe. I found that when I stuck to the original amounts, there just wasn't enough sauce to be captured with every spoonful. So sue me!

Baking time will change if you bake it in an 8x8 inch pan.  Add a few more minutes.

Adapted from The Bojon Gourmet