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Grandpere dans le Sirop

Grandpere dans le Sirop

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COUNTRY_BUMKIN24

This dessert recipe was very popular in Quebec during the Depression and remains a favorite in many French Canadian homes to this day.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 686 kcal
  • 34%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 139.3g
  • 45%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 431 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews

Amy
26
1/12/2007

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".

Angela
15
9/27/2005

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.

mimi100
8
3/25/2006

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.