Grandpere dans le Sirop

Grandpere dans le Sirop

Made  times

"This dessert recipe was very popular in Quebec during the Depression and remains a favorite in many French Canadian homes to this day."
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30 m servings 686 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 21 Ratings

Most helpful positive review

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 chomeu...

Most helpful critical review

Not good. Maybe because of the butter added to the syrup. Will not make again

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Most positive
Least positive

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 chomeu...

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...

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.

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

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 t...

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.

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

OMG... My husband and I just made this up hoping that it would taste like what we get when we visit the Cabane a Sucre and it was fantastic!! Absolutely what we were hoping for. Thank you for a...

not so bad. It did come out way too doughy and white on top which was not appealing at all. I put it in the oven uncovered for a few minutes and it made all the difference! Nice and golden, it s...

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