This dessert recipe was a staple in many French Canadian homes during the Depression and is still a favorite today.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups packed brown sugar
- 2 cups water
- 1 tablespoon butter
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup white sugar
- 1 tablespoon baking powder
- 1 pinch salt
- ⅓ cup cold butter
- ¾ cup milk
- 1 teaspoon vanilla extract
Instructions
- 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 while preparing the batter.
- In a medium bowl, stir together the flour, white sugar, baking powder and salt. Cut in 1/3 cup of butter by pinching between your fingers, or 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.
Nutrition Facts
| Calories | 686 kcal |
| Carbohydrate | 139 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 8 g |
| Sodium | 366 mg |
| Sugars | 106 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This is a fantastic recipe! Absolutely a comfort food that is now in my books. Its also a fairly simple recipe and I thoroughly enjoyed cooking and eating it. Thank you to the lady who submitted this lovely dessert.
This was very good! It tasted kind of like pancakes. Thanks!
OMG… My husband and I just made this up hoping that it would taste like what we get when we visit the Cabane a Sucre and it was fantastic!! Absolutely what we were hoping for. Thank you for a great recipe! MONTREALERS
Yummy and easy! very sweet, will make again
Not good. Maybe because of the butter added to the syrup. Will not make again
not so bad. It did come out way too doughy and white on top which was not appealing at all. I put it in the oven uncovered for a few minutes and it made all the difference! Nice and golden, it stuck hard to the pan though. They did enjoy it after I broiled it, so I would suggest broiling the top b4 serving.
This is so very good and will make it again. Love how the dumplings become like a cake layer and sauce is underneath. I used self rising flour since I forgot to replenish the all purpose and it came out great. We added half a scoop of vanilla bean ice cream and it was perfect! Thanks for sharing.
This was so wonderfully good! I will certainly make it again and again!
Lovely. I cut the sugar with a little dark rum. I know that rum takes away from the cultural purity of the whole thing, but it was really good. Especially with a little milk poured over in the end.
I’m glad I tried this, but I probably won’t make it again. It was overwhelmingly sweet, and I could only eat a little bit, and I have all kinds of leftovers- I even scaled the recipe down to serve only 2.
Awesome! My family just loved this dessert! My son was a little skeptical, but once he tried it he was hooked! I will definitely make this again!
mmmmm.
We have updated the title of this recipe to reflect the true recipe. We apologize to the Canadians who were expecting cake.
delicious. never heard of it before, but wanted something quick to fulfill my sweet tooth. caramel goodness.
Very easy, very rich, and I halved the recipe and still came out with more than enough for 4 people. This is kind of like a dumpling version of creme brule.
I live in Montréal and married a French Canadian so I can vouch for the fact that this is not a recipe for pouding (not a typo) chomeur. The word “dumpling” gives it away because pouding chomeur is a cake. My mother-in-law immediately identified this recipe as “Grandpère dans le sirop”.
My grandmother use to make this when I was a kid. This recipe brough back those childhood memories. You can also serve this with some vanilla ice cream on top.
Great recipe. I wanted to make something other than a usual dessert and this was perfect. Incredibly easy to make and great tasting. Next time, I will cut the baking powder in half though. I could taste the baking powder too much. Other than that, my husband and I loved this dessert. Tonight I reheated the leftovers in the microwave for 1 1/2 minutes and had it for dessert with vanilla ice cream on the side. I also sprinkled a little sugar over the Pudding Chomeur. My husband and I thought it was delicous. It’s been about three days since I initially made this recipe and the leftover Pudding Chomeur was still great reheated! I will definetly make this again.