Prep 10 mins
Cook 20 mins
This is a French-Canadian dessert that was often served during the depression. This is wonderful served warm and topped with ice cream. The original recipe comes from all reicpes.
- 2 cups brown sugar, packed
- 2 cups water
- 1 tablespoon butter
- 1⁄2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup white sugar
- 1 tablespoon baking powder
- 1 pinch salt
- 1⁄3 cup butter, chilled
- 3⁄4 cup milk
- 1 teaspoon vanilla extract
- In a large saucepan, mix together the brown sugar and water, and bring to a boil.
- Reduce heat to low, and stir in 1 tablespoon of butter and 1/2 teaspoon of vanilla. Cover and set aside.
- In a separate bowl, stir the flour, white sugar, baking powder and salt together.
- Cut in 1/3 cup of butter by using a fork until the mixture has lumps no larger than crumbs.
- Make a well in the center, and pour in the milk and 1 teaspoon of vanilla all at once.
- Stir just until all of the dry mixture is absorbed.
- Return the sugar mixture to a full boil, and drop large spoonfuls of the batter into the syrup.
- Cover and simmer over medium heat, without removing the lid, for 15 minutes, or until a toothpick inserted into the largest dumpling comes out clean.
- Serve warm.
- May serve with ice cream if desired.