Caramel Dumpling Pudding Recipe

5 1 1
Caramel Dumpling Pudding Recipe
Caramel Dumpling Pudding Recipe photo by Taste of Home
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Caramel Dumpling Pudding Recipe

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5 1 1
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

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

Nutritional Facts

1 each: 723 calories, 17g fat (6g saturated fat), 25mg cholesterol, 298mg sodium, 138g carbohydrate (107g sugars, 3g fiber), 10g protein.

  • 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
  1. 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.
  2. 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.
  3. Bake, uncovered, at 350° for 30 minutes or until bubbly and golden brown. Spoon into dishes. Serve with ice cream. Yield: 2 servings.
Originally published as Caramel Dumpling Pudding in Reminisce Extra February 2001, p52

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MY REVIEW
hahymen User ID: 3888769 48974
Reviewed Mar. 11, 2009

"This is so YUMMY!!! I make it ell the time during the cold months. My family can not get enough!"

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