Saucy Caramel Dumplings

When the cupboards are bare, this is a winner! Not only is it simple, but the flavor is delicious. My family asks me to make it often.

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • For the sauce, melt the margarine in a casserole dish on top of the stove.
  • Add brown sugar and boiling water.
  • Bring to a boil.
  • Remove from heat.
  • Mix all of the dumpling ingredients together.
  • Drop by spoonfuls into the sauce.
  • Bake, uncovered, at 375 degrees for 30 minutes.
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RECIPE MADE WITH LOVE BY

@68Ranchero
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@68Ranchero
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"When the cupboards are bare, this is a winner! Not only is it simple, but the flavor is delicious. My family asks me to make it often."
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  1. Tiffster
    A terrific nothing-in-the-house dessert! I used less sugar in the batter and real butter, and thought the flavor was great. I reserved most of the extra caramel for ice cream topping. Next time I might serve it with something creamy and less sweet for contrast, but it was tasty with a nice cup of tea! It was even good cold the next day.
    Reply
  2. LawMom
    The dumplings didn't have much flavor and the overall finished product was not very appealing.
    Reply
  3. Ginger Rose
    If you want something sweet then this is the right recipe! It tasted really good with custard...it balanced out the sweetness but kept the lovely flavour!
    Reply
  4. Amber of AZ
    I have had this in my cookbook for a long time. It tasted good and went well with the vanilla/chocolate icecream. I feel it needed apples and nuts or something more, but not entirely sure what. That being said, this is a fantastic pantry recipe. I made this for dessert while haveing my parents to dinner. We all liked it. Thanks for sharing.
    Reply
  5. kkcrotty
    Not 4 stars...FIVE STARS! This was a favorite dessert in our family for over 60 years---but with the addition of about 1/3 cup chopped walnuts and 1/3 cup raisins which add a ton of flavor and texture--and please, use real butter! It was called "Lincoln and Lee Pudding" and small portions were always served with whipped cream. One suggestion...make about 1/2 recipe more of the sauce---or use less of the dumpling recipe. Also, keep the sauce boiling lightly while adding the dumpling batter in VERY small spoonfulls (scant 1 tsps.)...that is the secret to making it very delicious.
    Reply
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