Caramel Dumpling Pudding Recipe

Caramel Dumpling Pudding Recipe photo by Taste of Home

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I found this recipe handwritten into an old cookbook of my mom's, who was born in 1897. We like to eat this old-fashioned dessert warm, topped with cream, ice cream or whipped cream. -Marianne Ryan, Lyons, Colorado

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Caramel Dumpling Pudding Recipe

Prep: 15 min. Bake: 30 min.

Yield: 2 Servings

15 30 45

Ingredients

1 cup water
3/4 cup packed brown sugar, divided
1 tablespoon butter
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Pinch each nutmeg and salt
1/4 cup evaporated milk
1/2 cup raisins
1/4 cup chopped walnuts
Ice cream

Directions

In a small saucepan over medium heat, bring water and 1/2 cup brown sugar to a boil. Remove from the heat; stir in butter and vanilla until butter is melted. Pour into a greased 1-qt. baking dish; set aside.
In a large bowl, combine the flour, baking powder, nutmeg, salt and milk just until blended. Stir in the remaining brown sugar. Fold in raisins and walnuts. Drop by spoonfuls over sauce.
Bake, uncovered, at 350° for 30 minutes or until bubbly and golden brown. Spoon into dishes. Serve with ice cream. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 723 calories, 17 g fat (6 g saturated fat), 25 mg cholesterol, 298 mg sodium, 138 g carbohydrate, 3 g fiber, 10 g protein.

Originally published as Caramel Dumpling Pudding in Reminisce Extra February 2001, p52