Indian-Inspired Pudding Chômeur with Curry and Maple


Preparation : 30 min
Cooking : 45 min
Servings : 6

Credit photo: Stéphane Modat

*Listen to the video of the « making-of » of this recipe.



1 ½ cups (375 ml) flour
1 tsp (5 ml) baking powder
1 ½ tsp (7.5 ml) curry powder
1/4 cup (65 ml) butter
1 cup (250 ml) sugar
1 cup (250 ml) milk
1 whole egg


1 cup (250 ml) maple syrup
1 cup (250 ml) brown sugar
1 cup (250 ml) boiling water
1/4 cup (65 ml) butter



Preheat oven at 325°F.


Preparing the cake: Over a mixing bowl, sift together flour, baking powder and curry powder.


Using an electric beater, cream room temperature butter, whole egg and sugar until smooth.


In alternating batches, add milk and flour to the butter mixture.


Pour the batter into a buttered 12 in x 8 in cake pan. Set aside.


Preparing the sauce: Pour all the ingredients into a saucepan, bring to a boil and cook for 2 minutes.


Slowly pour the sauce onto the cake batter, without mixing it in.


Bake at 325°F for 45 minutes.

Aromatic Tricks

This recipe was tailor made for Domaine Pinnacle Ice Cider, which, by its aromatic structure, marries brilliantly with maple-enhanced desserts. And when it comes to maple syrup, you should know that it is practically blood-related to Indian curry, as they share copious amounts of volatile compounds. Now, that’s gastronomic fusion! Sprinkle all of your maple-based dishes with a dash of curry, and you will understand! The union with ice cider is symbiotic, and the harmony simply orgasmic!

  Other recipes from the same aromatic family

Curry Oil and Celery Leaves Grilled Lobster

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