Hot fruit slump

Hot fruit slump


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About this recipe: Fluffy dumplings in a hot fruit sauce served with cooling ice cream make a melt-in-the-mouth dessert.

Brenda Houghton

Serves: 4 

  • 1 kg (2 lb 4 oz) mixed soft fruit, such as blackberries, blueberries, raspberries and strawberries, defrosted if frozen
  • 1 tablespoon caster sugar
  • For the dumplings
  • 250 g (9 oz) self-raising white flour
  • A pinch of salt
  • 1 tablespoon caster sugar
  • 25 g (1 oz) butter, diced
  • 1 egg, lightly beaten
  • 75 ml (2½ fl oz) skimmed milk
  • To serve: 4 tablespoons low-fat iced dessert or natural yoghurt

Prep:10min  ›  Cook:35min  ›  Ready in:45min 

  1. Pick over the fruit, rinse it if necessary and place it, still damp, in a wide, deep frying pan or large saucepan, then add the sugar and stir. Cover the pan and simmer the fruit over a low heat for 15 minutes, shaking the pan or stirring frequently to prevent the fruit sticking. As the fruit slowly simmers, it should ‘slump’, or soften, into a textured sauce.
  2. Meanwhile, to make the dumplings, place the flour in a mixing bowl and stir in the salt and sugar. Rub in the butter until the mixture resembles breadcrumbs, then quickly stir in the egg and milk to make a dough. Divide the dough in half and shape each half into eight walnut-size dumplings, to make a total of 16.
  3. When the fruit has simmered into a sauce, drop the dumplings into it, spacing them as far apart as possible. Cover and continue simmering for 8 minutes, then turn the dumplings over, cover again and simmer for a further 8 minutes.
  4. Serve four dumplings per person with a little sauce, accompanied by 1 tablespoon of low-fat iced dessert or natural yoghurt.

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