2 tbsp. butter
1 1/2 c. brown sugar
1 1/2 c. water
Dash salt
1 1/4 c. all-purpose flour
1/3 c. sugar
2 tsp. baking powder
1/2 tsp. salt
2 tbsp. butter
1 tsp. vanilla
1/3 c. plus 1 tbsp. milk

Combine butter, brown sugar, water, and salt. Heat, stirring constantly. Turn off heat. Sift flour, sugar, baking powder and 1/2 teaspoon salt. Cut in 2 tablespoons butter until particles are fine. Combine milk and vanilla and add to dry ingredients all at once. Stir until dough clings together. Heat caramel mixture again to boiling point. Drop dough by tablespoons into simmering sauce. Cover tightly and simmer 20 minutes. Serve with light cream or whipped cream.

I use self-rising flour and omit baking powder and salt. You can use many variations. Instead of the caramel sauce, sweetened fruit and juice may be used. We have add persimmon pulp to the caramel sauce.