For as long as I can remember, this has been one of my favorite desserts – made by my mum and grandma for ages. I’m a caramel girl (sorry chocolate) and this dessert is ALL about the caramel. The dumplings are very moist, fluffy and not too sweet, and balance so perfectly with the rich caramel syrup.
- 1 cup brown sugar
- 2 tbsp butter
- 1 1/2 cups water
- 1/2 cup white sugar
- 2 tbsp butter
- 1/2 cup milk
- 1 cup flour
- 1 tsp baking powder
- Pinch of salt
- Preheat oven to 350.
- In a stove-top pot on medium heat combine brown sugar and butter and stir frequently until just caramelized – about 5 minutes or so.
- Gradually whisk in water until well incorporated. Let boil for 2-3 minutes.
- Transfer syrup to a shallow baking dish (8”x8”).
- For the batter, cream sugar and butter together.
- Add milk and sift in flour, baking powder and salt.
- Drop by the spoonful into the caramel syrup. Bake for 20-25 minutes. Serve warm and enjoy!
*When cooking the sugar and butter, use a sturdy, heavy bottomed pot.
I’m doing something wrong with the syrup. When I add the water it spurts and solidifies. The caramel eventually melts but smells kinda burnt. What am I doing wrong?
Bri @ monday sunday kitchen
From the sounds of it, the sugar and butter might be cooking for too long, or the heat might be too high. Try lowering to medium-low. A heavy bottom pot will also help the caramel to not burn. When adding the water, whisk it in gradually until it is well incorporated. I hope this helps. Let me know if it turns out:)