Chef Lou's Burnt Sugar Dumplings |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Chef Lou runs the Westside Drive-In here in Boise, Idaho. Although everything I've tasted there has been delicious, I always came back for his fish and chips. Burnt sugar cake is a childhood favorite that only Gramma ever made to perfection, and lets be honest, if it's doughnut-like in any way, I'm gonna eat it. :) I haven't made this one yet, but when I do it'll be altered for gluten free and without the walnuts. I'm posting it in it's original form here with edits only for clarity in instructions and ingredient format for posting. The yield and cook time are estimates until I make this myself. Ingredients:
1 1/2 cups sugar |
2 tablespoons butter |
1/8 teaspoon salt |
2 cups hot water |
1 1/2 cups flour |
2 1/2 teaspoons baking powder |
3 tablespoons sugar |
1/4 teaspoon salt |
3 tablespoons melted butter |
1/2 cup chopped walnuts |
3/4 cup milk |
whipped cream, if desired (or ice cream) |
Directions:
1. Heat 1/2 cup of the sugar in a large pan, until it melts to a golden brown syrup.
2. Add butter, salt, and remaining sugar.
3. Gradually add the hot water, stirring constantly.
4. Heat to boiling and cook until sugar dissolves, about 10 minutes.
5. Stir together flour, baking powder, sugar, and salt.
6. Drizzle in butter and mix well.
7. Add walnuts; stir in milk and only mix until flour is moistened.
8. Drop by 1/4 cup spoonfuls into gently boiling caramel sauce.
9. Cover tightly and simmer about 12 minutes without removing cover.
10. To serve, invert a serving platter over the top of the pan and flip the pan over quickly. (If you don’t feel comfortable doing this, you can use a spatula to remove the dumplings from the pan and transfer to a serving platter).
11. Serve at once with whipped cream or ice cream.
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