Hot fruit slump
45 min
Fluffy dumplings in a hot fruit sauce served with cooling ice cream make a melt-in-the-mouth dessert.
Brenda Houghton
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Ingredients
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
Method
Prep:10min ›
Cook:35min ›
Ready in:45min
- 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.
- 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.
- 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.
- Serve four dumplings per person with a little sauce, accompanied by 1 tablespoon of low-fat iced dessert or natural yoghurt.
