Maple Chestnut Pudding Chômeurs {gluten-free}

A light and springy cake flavored with chestnut flour tops silky brown butter coffee maple sauce in this classic Quebecois dessert. An easy-peasy, gluten-free recipe adapted from Maple, by Katie Webster. Plus, a giveaway!

delicious Maple Chestnut Pudding Chomeurs {gluten-free} in jars

Meet my new favorite dessert: pouding chômeur. This is saying a lot, as I have probably eaten more desserts this past year than most people eat in a lifetime. But still, I cannot keep my hands off of these puddings.

book on table

It was love at first site when I saw Carey’s chômeur post about this time last year. It was 10 at night when that tantalizing image popped up in my feed, and although I’d *just* finished cleaning up a lengthy kitchen project, I was tempted to march straight back into that kitchen to make dessert. I didn’t, though, and a whole year went by with nary a chômeur to shove in my face. Basically, the year was a total waste until I pulled these glorious puddings from the oven the other day.

dry ingredients in sieve

A few weeks ago, a copy of Maple: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup arrived at my door. I could barely contain my excitement for this book because 1) it’s all about my very favorite sweetener, 2) it brims with savory and sweet recipes that use it, and 3) it’s written by maple maven and food stylist/photographer extraordinaire Katie Webster. I’ve been fangirling Katie at Healthy Seasonal Recipes for years. She’s cute as a button, sweet as pie, she makes the most delicious, fuss-free recipes full of whole ingredients, and she’s a veteran food stylist so her photos and recipes are always top-notch. She wrote and shot this entire book herself, and every picture is a stunner, each recipe makes me want to drop what I’m doing and run to the kitchen.

flour through sieve

Kaite is also a great person to go drinking with, turns out. When she was in SF a few months ago promoting her book, I stole her away to Abv where she showed up with not one, but two outrageous wigs in tow which she’d just purchased in preparation for a birthday party. The evening ended with a be-wigged Katie posing behind the bar with the bartender, wearing the other wig. All in all, quite a successful evening.

eggs in bowl

Speaking of drinks, did I mention this book also has booze in it? There are Maple Peach Old Fashioneds, Maple Whiskey Sours, and even Maple Margaritas. There are soups, stews, salads, main dishes, breakfast fare. And of course, there is dessert: cakes, pies, cookies, brownies, and a trio of pudding chômeurs staring up at me from the page. How could I resist?

Maple Chestnut Pudding Chomeurs {gluten-free} on tray

This time, the chômeurs had their way with me, and I with them. I traded in chestnut flour for the wheat for no other reason than that I like alliteration, and I made the batter gluten-free with some sweet rice and oat flours. I poured a sauce made with maple, coffee and brown butter over the batter and popped those puppies in the oven. And what I pulled out was a sweet that surpassed my greatest dessert hopes and dreams.

layering Maple Chestnut Pudding Chomeurs {gluten-free} in jars

Chômeur means unemployed in French, and these puddings came to be during the Great Depression when they were presumably used to bring comfort to out-of-work Quebecois. Which makes this quite a fitting recipe to post on this site. And making these with chestnut flour is also fitting, since, although chestnut flour today carries quite a high price tag (particularly the fresh, organic stuff from Ladd Hill Orchards that I used here), it was often loathed as peasant food used only when more desirable wheat flour couldn’t be had.

jars of Maple Chestnut Pudding Chomeurs {gluten-free}

Chômeur is also the sound you’ll make when you slip the first bite of these into your mouth – a sort of a muffled, contented purr. Spongey cake tops a warm, silky sauce flavored with vanilla bean brown butter, coffee and loads of maple syrup. Chestnut flour has notes of sweet butter and vanilla, and it pairs beautifully with the flavors here, creating a soft, pillowy cake. I like these best slightly warm and topped with a plume of whipped cream sweetened with just the tiniest bit of maple syrup.

dusting Maple Chestnut Pudding Chomeurs {gluten-free}

I’m thrilled to have this recipe in my repertoire because, poor man’s food or no, these would make the perfect finale to any dinner party. They’re simple to throw together, they reheat beautifully, and they’re true crowd-pleasers. The maple makes these taste a bit like pancakes or french toast, and hey, they’ve got oat flour in them so that makes them kosher for breakfast, amiright?

Maple Chestnut Pudding Chomeurs {gluten-free} in jars

And! I’m so pleased to be giving away a copy of Maple along with a 250ml bottle of Tonewood Dark Robust Maple Syrup, straight from Vermont. To enter, leave a note below with your favorite use for maple syrup, and I’ll pick a winner on October 21st.

Maple Chestnut Pudding Chomeurs {gluten-free} in mugs

More Maple Recipes:

*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this maple chestnut pudding recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

Maple Chestnut Pudding Chomeurs {gluten-free}
5 from 1 vote

Maple Chestnut Pudding Chômeurs

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A light and springy cake flavored with chestnut flour tops silky brown butter coffee maple sauce in this classic Quebecois dessert.
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 8 demure servings



  • 4 tablespoons unsalted butter (55 g)
  • 1/2 vanilla bean, split lengthwise and scraped
  • 1/2 cup maple syrup (preferably dark) (120 ml)
  • 1/4 cup brewed coffee (60 ml)


  • 1/2 cup chestnut flour (preferably a mild brand such as Ladd Hill Orchards) (50 g)
  • 1/4 cup sweet white rice flour (35 g)
  • 1/4 cup GF oat flour (25 g)
  • 2 teaspoons baking powder (9 g)
  • 1/2 teaspoon fine sea salt
  • 2 large eggs
  • 1/3 cup well-shaken, low-fat buttermilk (80 ml)
  • 1/3 cup maple syrup (preferably dark) (80 ml)
  • 2 tablespoons mild vegetable oil, such as sunflower (30 ml)
  • powdered sugar for sprinkling (optional)
  • whipped cream, lightly sweetened with a drop of maple syrup and vanilla extract, for serving (optional)


  • Position a rack in the center of the oven and preheat to 350ºF (175ºC). Place 8 (4-ounce) 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).
  • Place the butter and vanilla pod and scrapings in a medium, heavy-bottomed saucepan and cook over medium-low heat, swirling occasionally. After about 3-5 minutes, the butter will foam up, turn golden and smell nutty, with brown flecks mingling with black vanilla bean seeds on the bottom of the pan. At this point, remove the pan from the heat, carefully pour in the maple syrup and coffee, transfer to a measuring pitcher, and set aside.
  • To make the batter, sift together the chestnut, sweet rice and oat flours with the baking powder and salt into a large bowl. Make a well in the flour mixture, and add the eggs, buttermilk, maple syrup and oil. Whisk until well-combined.
  • Pour or scoop the batter into the ramekins, dividing it evenly. Give the sauce a good stir to combine (the butter won't want to emulsify, so you'll want to stir, pour, stir, pour...) and pour it over the batter, dividing it evenly; it will pour through the batter, which is fine.
  • Bake the puddings until puffed and golden, with bubbling sauce beneath the cakey bits, 18-22 minutes. Remove from the oven and let cool at least 15 minutes. Sprinkle with powdered sugar if you like. Serve the puddings warm, passing whipped cream at the table. The puddings are best when freshly baked, but they keep well, refrigerated airtight, for up to 3 days. Reheat in a 350ºF oven until warm for best results.


These heavenly little puddings are adapted from Maple: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup, by Katie Webster.
A mild chestnut flour, such as Ladd Hill Orchards, turns out a delicate, golden cake; darker chestnut flour, such as the Italian brands more widely available, will make darker puddings with hints of smoke.
If gluten isn't an issue for you or your pudding-eaters, feel free to make these with 1/2 cup each all-purpose and whole wheat flours. I also tried these with 1/2 cup teff flour in place of the chestnut, which yielded heartier yet still delicious puddings with notes of malt and earth from the teff.
If you don't have a vanilla bean on hand, leave it out of the brown butter and add 1 teaspoon vanilla extract to the batter instead.
Nutritional values are based on one of eight servings.


Calories: 282kcal | Carbohydrates: 42g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 57mg | Sodium: 181mg | Potassium: 221mg | Fiber: 2g | Sugar: 24g | Vitamin A: 245IU | Vitamin C: 5.4mg | Calcium: 107mg | Iron: 0.9mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

Maple Chestnut Pudding Chomeurs {gluten-free} in cups

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71 thoughts on “Maple Chestnut Pudding Chômeurs {gluten-free}”

  1. Hi! Those look absolutely fantastic (.. and may become my favorite use for maple syrup!). Right now although it would have to be as the sweetner in granola. Combined with coconut oil and coconut flakes the maple makes the breakfast light and crispy- perfect way to start the day!
    … Although its also not to bad served warm over a pile of blueberry pancakes either :)

  2. Whether I cam cooking for company or just dining alone, maple syrup is my go-to glaze for salmon. The taste, aroma, and appearance is stimulating.

  3. Looks amazing, as does the book!

    Speaking of the book: I love to use maple syrup on roasted Brussel sprouts.

    Thanks for a great recipe and fun giveaway!

  4. Lovely photos! Thank you for posting. The little glass ones look just like the ones used by St. Benoit Creamery, but I’m sure those wouldn’t be oven safe. Anyhow, I love using maple syrup on waffles & pancakes, of course, but also any baked good I can. I’ve been reading another cookbook from SF, Real Sweet, and she uses maple syrup and maple sugar in some of the recipes.

  5. Just when I thought your recipes couldn’t be any dearer to me, you go and post a Canadian classic! I’m sure I can’t be the only Northener who read this and beamed. The photos look gorgeous, as always! And I’ve become a huge fan of chestnut flour thanks to a certain someone’s upcoming cookbook. Can’t wait to give this a try! I’m a maple syrup purist; though I enjoy it *in* things, I most enjoy it *on* an overly generous heap of French Toast!

  6. I absolutely adore maple, so much so that we always buy the 1 litre jars at the farmer’s market now (the 500 ml just goes too quickly) and still seem to be buying them kind of often. My favourite way to use it is straight up on pancakes, but I also love it to sweeten chocolate cakes, in cookies, and basically whenever a nice dark sweetness is needed. This book sounds like such a gem! I have been seeing chestnut flour recipes for awhile now, but still haven’t picked up any to play around with. I think I need to seek it out now! Thanks for the tip on using teff in it’s place … that means I can make these tonight without a trip to the store first ; )
    Gorgeous photos as well, Alanna! xo

  7. i love using maple syrup everywhere (in dressings, any kind of drink and popsicles, on waffles, etc), but my favorite way to use it is in a super clumpy almond granola from america’s test kitchen. the maple is subtle, and it adds such an amazing warmth and gentle sweetness.

  8. Favorite use for maple syrup? Next to making my index finger taste sweeter :-), I think it would be gluten free orange almond cake…sweetened with maple syrup.
    I am stoked that you converted this recipe to gluten free. I love pudding and use maple syrup to sweeten almost everything. So it’s a big “Go!” for me.

  9. How epic! I love everything about these chomeurs! I’ve never tried chestnut flour, but it sounds lovely. I’m going to be a horrible cliche and say my favorite way to eat maple syrup is on pancakes. It just brings forth so many happy memories!
    xx Sydney

  10. I love Maple syrup in my oatmeal , apple, figs or brie cheese :) let me think I love on anything that maple syrup can be use.
    I am big fan of you and now u doing more gluten free recipe I thank you for it :)

  11. Maple is one of my very favorite things so this book is right up my alley!
    I love making apple cardamom Dutch baby pancakes with warm pure maple syrup

  12. I don’t think I will make this recipe but it reminds me of how much I like maple syrup and maple candy, which my aunt and uncle, who lived in Maine, bought when I was a child.
    I am impressed, Alanna, with your generosity in citing other people’s blogs and cook books. I would imagine that many people in your field would be competitive and do not credit other chefs. I’m proud of you for doing so!

  13. Gorgeous presentation! My favorite use of maple syrup is drizzled in acorn squash and roasted …oh and a few crushed amaretti cookies over top.

  14. Maple syrup goes nicely in yoghurt with roasted walnuts, in a maple balsamic vinaigrette for a fall salad, over sweet potato pancakes, as an ingredient for a glaze over salmon, in a ginger cookie recipe for leaf cookies, and the cakes, nice autumny, spicy, aromatic cakes that can be made with maple syrup!

    1. Dang, you know your maple! Congratulations Tamela, you’re the winner! Shoot me an email with your mailing address at agoodie[at] and we’ll send you a book and a bottle of syrup!

  15. I went to high school in Vermont and we used to boil down sap to make maple syrup in the spring…my friends and I used to take mugs of sap tea (it’s halfway between maple syrup and sap) and sit on the roof of the sugar house drinking it. My current favorite use of maple syrup is in tarte au sirop d’érable (maple sugar pie).

  16. Maple syrup? In oatmeal. With blueberries, either dried or fresh. And I dearly want to make those puddings. Perhaps even in those wee jars, if you’ll tell me where I might find them. Thank you!

    1. Yeah! They’re yogurt jars – I found them at Whole Foods and my local co-op. A couple of different yogurt brands use them, plus you get to eat the yummy yogurt first. ;)

  17. Well I can’t really say that my favorite use of maple syrup is drinking it straight from the bottle, so I’ll say that oatmeal with peanut butter and maple syrup is. It is my go-to sweetener, and I adore any kind of pudding–can’t wait to try these!

  18. Hi Alanna, Thanks for another beautiful post! Although I lived in Quebec for four years, I only just had chomeur last winter for the first time. Yours looks amazing!

    Right now my favourite use for maple syrup is definitely in vegan cashew cheesecakes. As far as I’m concerned agave or honey won’t do the trick – maple syrup is the secret to making them taste amazing!


  19. I grew up in western new york state and our neighbors used to tap maple trees and make their own syrup, in fact I think they still do. Of course we used it for oatmeal and pancakes, but the day I discovered that you could pour maple syrup over vanilla ice cream changed my life. Maple syrup is just sublime.

  20. This recipe + photographs are just divine :)

    Maple syrup has such a deep, almost autumnal flavour that I absolutely love; right now, I’m enjoying it on french toast with fall spices like cinnamon and nutmeg, but maple syrup is also wonderful when caramelizing or roasting fruit, especially banana, plantain, figs, and apples, because I find that it has a rich but subtle flavour that is not quite as dominating as honey.

  21. I am so excited about this post. Stunning photos! Delicious sounding recipe. And, my daughter’s favorite thing in the world is maple syrup. I will definitely give a copy of the cookbook to her–together with a link to your site for the recipe. I love maple syrup too, on just about everything, but especially as a glaze for roasted winter squash. Thanks for a beautiful post!!

  22. Sorry I’m not that unique…I love REAL Maple Syrup on very think, eggy, stuffed French toast. Swimming in butter and Maple Syrup with coffee on the side and it just doesn’t get any better 💜

  23. I’m a newbie to your blog and am thrilled to have found it!
    My favorite breakfast/dessert/snack recipe is a lovely apple….cored, drizzled with maple syrup and melted butter and stuffed with chopped walnuts (roasted if you’ve got the time!) and more maple syrup. Pop into the oven and bake til the apple softens (depends on what type of Apple is used). Yum!

  24. This summer when peaches were in season, I ate overnight oats with peaches and maple syrup almost every day. As much as I love fall, I’m really missing that combination. I would love to have a copy of this cookbook to console me! =) These puddings look delicious and cozy – a perfect fall treat!

  25. I was kind of putting off reading this after I saw the beautiful pics the other day – because I knew I’d really really want to make them right away (and I can, I have all the ingredients!!), but I’m still trying to behave myself after eating whole roulades and trifles, and the like ;) This sounds like a lovely book as well, I think Vermont gives us a run for our money on the syrup front, but I’m always more than thankful that we have plenty here in Wisconsin too. (I was drinking it in my iced coffee all summer.) I use it maybe too liberally however; I’ve gone through two gallons since the spring!

  26. Wow, this is so tempting… and I just got a fresh bottle of good, dark maple syrup from my local orchard. Good PA maple syrup– love it in so many things, but of course, the seasonal standbys of pancakes, sweetening oatmeal and quinoa breakfast bowls, with pine nuts and walnuts in my breakfast polenta, smoothies, and very soon, baked goods! Ironic that something produced “in season” in the spring is not going to hit its stride in the kitchen until after the autumn equinox.

  27. Oh my goodness, these little chomeurs are stealing my heart!!! So beautiful, so wonderfully autumnal and cozy, so cute and individually-sized. I love the thought of chestnut flour with maple (and also, I am a 200% supporter of alliteration as an excellent reason to add an ingredient). Carey’s version intrigued me back when she posted it and now I’m in love with yours too. Need to try both of them so soon!

  28. Oh geez, these look awesome! I definitely need these in my life soon!

    And I love the idea of a book featuring maple syrup! I put that stuff in freakimg everything. (An expensive habit, unfortunately.) My favorite use is probably in homemade granola. Oh but baked goods (cookies and cakes especially) would have to be a close second.

    Thanks for such a delicious looking recipe!

  29. Coming back from a summer in Norway, I topped a bowl of Greek Yogurt with cloudberries and a drizzle of maple syrup. Nothing better than that

  30. an old tattered favorite issue of Saveur gave me a recipe for wonderful maple walnut squares…..using a good amount of dark maple syrup…..and maple sugar replacing ‘regular’ sugar……great make ahead (freezes perfectly) and has replaced pecan pie at our Thanksgiving feast!! I also make Bobby Flays spicy sweet potatoes with chipotle and maple syrup…..another tradition now!!! Have the darker chestnut flour and will try these puddings with that….sound great!

  31. Maple syrup is my favourite natural sweetener too. I’ve used it in many ways, but one of my favourite creations with it so far were maple chipotle dried pear slices that I made with last year’s farmers market pears. So good!

  32. Oh man, only one?! I couldn’t possibly choose; I have a ‘Vessels for Maple Syrup’ Pinterest board with 250+ options alone lol. But if I must…currently on the top 10 list would have to be in a mustardy vinegrette to toss with tender greens, maple mustard roasted winter squash and beets topped with a sprinkling of pomegranate seeds and some pumpkin seeds…mmmm, might just have to make that for dinner tonight!

  33. Stunning as usual. Never been disappointed with any recipe I’ve tried of yours and I see this one in my near future. Though we don’t eat sweets that often, maple syrup (dark please) does find its way into savory things to balance flavors. Salad dressings, lightly glazed meats or fish and of course roasted winter squash of all kinds. And of course maple syrup finds its way to my spoon when I just have to have something sweet “NOW”

  34. What can I say, but WOW! Your photography is gorgeous and the recipe looks like a dream to make. I can’t wait to give this a try, once I pick up some chestnut flour (another ingredient lost in the move to Portland). I’m also headed over to the farmer’s market this morning and hoping to pick up a nice dark local maple syrup. One of my favorite savory uses for maple syrup is to drizzle it over Brussels sprouts and roast them in the oven. Pure perfection!

    Wishing you a lovely Sunday my friend!


  35. Stunning recipes as always! And I love to make a maple pecan frozen yogurt every I get my hands on a grade B bottle of maple syrup

  36. Yes to maple syrup, all the time, my very favorite sweetener! And now that it’s fall, it will be topping my roasted delicata and butternut squash, with just a hint of chili powder.

  37. So much better than recipes with all purpose flour! Ice made the recipe twice now, and the second time, used only chestnut flour. Holy cow! I also increased the amount of sauce. Fantastic. Thank you so much for this recipe!

  38. I made your recipe for the third time. I used decaf coffee, and I’ve gotta say, the kids loved it! What a disappointment it was after having this chestnut pudding to go to a cabane à sucre and eat a traditional, pasty, one-dimensional pudding chômeur. You’ve set the bar really high :)

  39. lol I’ve made your recipe again! We’re having a great sugaring season. I omitted the coffee this time because a friend gave me his homemade syrup from Dennison’s Milks (near Richmond, QC). It has incredible complexity of taste and scent…and the result was great. Maple syrup having terroir differences? I’m now convinced of it. And maple + chestnut flour? Heavenly combo! Thanks again!

  40. Hello! I have a quick question: can bake this dessert in a 9 inch tin (like the pumpkin version that you posted more recently)?

    Thank you for all your recipes!

  41. Living in Florida (God’s waiting room), as a retired chef, from Northern Michigan…anything with Maple Syrup and Black Walnuts gets my vote!! I do enjoy a Bourbon Extra Sweet Manhattan
    (Knob Creek Smoked Maple), with a teaspoon of dark Maple Syrup.
    That Maple cookbook looks amazing, can’t wait to get my paws on it!!
    I don’t want to wait a year, to afford it used on Amazon…
    Please Please Please pick ME!!!