Makes8 to 10 dumplings
Total Timeunder 1 hour
OccasionCasual Dinner Party, Cooking for a date, Formal Dinner Party
Taste and Texturebuttery, rich, sweet
Type of Dishdessert
- 1 cup all-purpose flour, sifted
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- Grated zest of 1 lemon
- 1 egg, beaten
- 1/3 cup milk
- 1 tablespoon unsalted butter, melted
- 1½ cups brown sugar
- 2 tablespoons unsalted butter
- 1½ cups granulated sugar
- ½ cup heavy cream
- 3 tablespoons unsalted butter
- Grated zest of lemon
- Grated zest of 1 orange
The dumpling dough: In a mixing bowl, combine the dry dough ingredients with lemon zest. Mix in the egg, milk, and melted butter and beat just until the batter is smooth.
The poaching liquid: In a large saucepan, dissolve the brown sugar and butter in 2 cups water and bring to a simmer over moderate heat.
The caramel sauce: Place the granulated sugar in a heavy saucepan and melt over low heat, stirring constantly with a wooden spoon until the sugar is dissolved and becomes a golden brown. Add the heavy cream, stir in the butter, and mix until smooth. Reserve.
The dumplings: Working in batches if necessary, use a large oval soup spoon to drop the dough by spoonfuls into the poaching liquid. Cover and cook for 5 minutes. Turn the dumplings over and cook, covered, for 3 to 5 minutes more. Remove with a slotted spoon, place one dumpling on each serving plate, spoon the caramel over, and sprinkle with the lemon and orange zests.