Grandpere dans le Sirop Recipe - Allrecipes.com
Grandpere dans le Sirop Recipe
  • READY IN 30 mins

Grandpere dans le Sirop

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
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".

 
Most Helpful Critical Review
May 15, 2012

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

 

20 Ratings

Sep 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.

 
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.

 
Nov 06, 2007

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

 
Mar 17, 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.

 
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.

 
May 15, 2007

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

 

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Nutrition

  • Calories
  • 686 kcal
  • 34%
  • Carbohydrates
  • 139.3 g
  • 45%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 429 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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