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Recipe: Pecan Whisky And Maple Pudding Chômeur

I'm transporting my tastebuds to Quebec for Thanksgiving this year.



3/4 cup maple syrup

¼ cup whisky (optional)

1 cup brown sugar

½ cup water

3 tbsp butter

1 tsp vanilla extract

1 tsp cinnamon


1 1/4 cups flour

2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/3 cup sugar

2/3 cup cold butter, diced

1/3 Cup toasted pecans, chopped

1 tsp vanilla extract

2/3 cup milk


1. In a medium pot, simmer syrup, whisky, brown sugar, water, butter, vanilla and cinnamon for 5 minutes. Take off the stove and cool till your cake is baked.

2. Preheat oven to 350°F and grease ramekins with butter.

3. Whisk flour, salt, sugar, baking powder and cinnamon together. Add cold butter. Using a fork cut the butter into the flour mixture until small pea-sized pieces form.

4. Once the butter is mixed in, add pecans, vanilla and milk. Mix until combined.

5. Pour the cake mixture into individual ramekins, then add a couple spoon fulls of the syrup.

6. Bake in the oven for about 35-40 minutes.

7. Let cool and top with ice cream or whip cream, and more of the syrup mixture. Add a pecan for garnish and enjoy!