Caramel Dumplings

This is a dessert that my grandmother taught me. Now, I will be the first to admit that this dessert is not pretty, but what it lacks in beauty it certainly makes up for in taste. It's perfect for those cold winter nights, huddled up with your friends around the fire.

You will need:

For the dough:
1 1/4 cups flour
1 1/4 teaspoons of baking powder
1 oz butter
1 teaspoon vanilla essence
1/3 cup sugar
1/3 cup milk
1 pinch of salt

For the syrup:
1 1/2 cups of water
1 1/2 cups of brown sugar
1 oz butter

A heavy bottomed pot
A bowl and stirring spoons
A bent & rusty old sifter
Measures: cup (250ml), teaspoon (5ml), tablespoon (15ml)

Note: 1 ounce (oz) of butter ~ 30 grams or 2 tablespoons

Sift flour, baking power and salt together into a bowl. If you don't have a rusty old munted sifter like mine, you could use a clean, hygienic one instead.

Rub the butter into the flour until it resembles breadcrumbs.

Add sugar, milk and vanilla essence, mixing together with a spoon until you have a moist, sticky dough.

Combine water, brown sugar and butter in a heavy bottomed pot. If you're a fan of caramel syrup, then here is where you can be generous with the quantities. Heat gently and stir until it begins to boil.

Drop spoonfuls of dough into the syrup. Cover and simmer for 10 minutes.

After the first 10 minutes check on the dumplings and adjust temperature if necessary. Spoon syrup over the dumplings and leave to simmer for an additional 10 minutes.

Serve with whipped cream or ice cream. My grandmother is 99 and still going strong. Is this merely a dessert or a sweet elixir of life?