Pouding Chômeur with Vanilla Iced Milk and gluten free granola

We have a big sweet tooth, so it goes without saying that WE LOVE sugar shack season. With the help of our friends Coaticook, we have concocted a SUPER comforting recipe in honor of the occasion: Pouding Chômeur with Nutbrown Natural and vanilla frozen milk.


  • 1 ½ cups brown sugar
  • ½ cup maple syrup
  • 1 ¼ teaspoon water
  • 2 eggs
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 1/3 cup butter
  • 1 ½ cup spelt flour
  • 1 tablespoon baking powder
  • ½ cup Nutbrown Natural
  • ½ cup milk


  1. Preheat the oven to 350 F.
  2. In a bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and mix well.
  3. In another bowl, mix the dry ingredients until combined.
  4. Add the dry mixture to the wet mixture and slowly incorporate the milk.
  5. Add the Nutbrown and mix.
  6. Pour the mixture into a well-buttered square baking dish.
  7. In a saucepan, bring the water, brown sugar and maple syrup to a boil for about 10 minutes.
  8. Gently pour the syrup over the pastry.
  9. Bake in the oven for 40 mins, or until the top is golden brown.
  10. Serve with a scoop of vanilla iced milk on top.
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