Reviewed: Aug. 5, 2009

This is so very good and will make it again. Love how the dumplings become like a cake layer and sauce is underneath. I used self rising flour since I forgot to replenish the all purpose and it came out great. We added half a scoop of vanilla bean ice cream and it was perfect! Thanks for sharing.

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Amy

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Reviewed: Mar. 18, 2009

This was so wonderfully good! I will certainly make it again and again!

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Nathalie

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Reviewed: Mar. 16, 2009

Lovely. I cut the sugar with a little dark rum. I know that rum takes away from the cultural purity of the whole thing, but it was really good. Especially with a little milk poured over in the end.

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LimeGreenKitchen

Cooking Level: Expert

Home Town: Manning, Alberta, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: May 3, 2008

I'm glad I tried this, but I probably won't make it again. It was overwhelmingly sweet, and I could only eat a little bit, and I have all kinds of leftovers- I even scaled the recipe down to serve only 2.

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Kady-June

Cooking Level: Beginning

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Reviewed: Mar. 11, 2008

Awesome! My family just loved this dessert! My son was a little skeptical, but once he tried it he was hooked! I will definitely make this again!

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Studboy

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Reviewed: Jan. 25, 2008

mmmmm.

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Paty

Cooking Level: Intermediate

Home Town: Taylor, Michigan, USA

Living In: Caro, Michigan, USA

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Reviewed: Nov. 6, 2007

We have updated the title of this recipe to reflect the true recipe. We apologize to the Canadians who were expecting cake.

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the allrecipes staff

Home Town: Seattle, Washington, USA

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Reviewed: May 15, 2007

delicious. never heard of it before, but wanted something quick to fulfill my sweet tooth. caramel goodness.

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SPUNKYSIMONE

Cooking Level: Intermediate

Home Town: St. Cloud, Minnesota, USA

Living In: Hammond, Wisconsin, USA

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Reviewed: Apr. 30, 2007

Very easy, very rich, and I halved the recipe and still came out with more than enough for 4 people. This is kind of like a dumpling version of creme brule.

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dinah

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Reviewed: Jan. 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".

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Amy

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Reviewed: Mar. 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.

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mimi100

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Sep. 24, 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.

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