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Saucy Caramel Dumplings
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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.
- Ready In:
- 45mins
- Serves:
- Units:
32
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ingredients
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For the sauce
- 2 tablespoons margarine
- 1 cup brown sugar
- 1 3⁄4 cups boiling water
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For the dumplings
- 1 tablespoon margarine
- 1⁄2 cup white sugar
- 1⁄2 cup milk
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1 pinch salt
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.
MY PRIVATE NOTES
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RECIPE MADE WITH LOVE BY
@68Ranchero
Contributor
@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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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
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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
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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.1Reply
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