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Caramel Dumpling Pudding

 Caramel Dumpling Pudding
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
2 ServingsPrep: 15 min. Bake: 30 min.


  • 1 cup water
  • 3/4 cup packed brown sugar, divided
  • 1 tablespoon butter
  • 1 teaspoon McCormick® Pure 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


  • 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.

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Caramel Dumpling Pudding (continued)

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.