Time 40m Yield 6 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Arrange the blueberries in the bottom of a casserole dish; sprinkle 1 cup sugar over the blueberries. Cream together the shortening, 1/2 cup sugar, and egg. Add the milk, flour, baking powder, and salt. Beat until evenly combined. Drop by spoonfuls on top of the blueberries. Bake in preheated oven until golden brown, about 30 minutes.
Time 25m Yield 6-8 serving(s) Number Of Ingredients 10 Steps:
In a saucepan, combine the berries, sugar, water and lemon juice. Heat to boiling and reduce to a simmer. Combine the flour, sugar, baking powder and salt in a bowl. Cut in the butter. Add the milk, all at once and mix only until moistened. Drop by spoonfuls into the simmering berries. Cover and simmer for 15 minutes. DO NOT LIFT THE LID. Serve warm with Whipped Cream, Cream or Ice Cream.
Time 1h30m Yield 6 to 8 servings Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees F. Place a piece of foil on the bottom rack of the oven to catch any drippings. Place the flour, baking powder, salt and baking soda into the bowl of a food processor and process for 3 to 4 pulses. Pour the mixture into a large mixing bowl and, using your hands, work the butter into the flour mixture until about half of the fat disappears and the rest is left in pea-size pieces. Make a well in the center of the mixture and add the buttermilk and stir with a rubber spatula or wooden spoon just until it comes together. Turn the mixture out onto a piece of parchment or waxed paper that has been lightly dusted with flour, shape into a ball and wrap and store in the refrigerator while you prepare the filling. Combine the blackberries, sugar, water and ginger in a large mixing bowl. Pour the mixture into a 10-inch cast iron skillet and place over medium heat. Bring this to a simmer decrease the heat to medium low and continue to cook, stirring occasionally, for 15 minutes, or until the liquid is thick enough to coat the back of a spoon. Retrieve the dough from the refrigerator and gently drop it on the fruit mixture using a 1-ounce disher or large spoon, evenly distributing it over the top. Bake in the oven for 15 to 20 minutes, or until the top is just starting to brown. Remove from the oven and allow the grunt to cool for 15 to 30 minutes before serving.
Time 40m Yield 8 Number Of Ingredients 10 Steps:
Pour blueberries and their juice into a 10 inch iron skillet or kettle. Stir in sugar. Cook until juice begins to boil, and lower heat. In medium mixing bowl, mix flour, baking powder, lemon rind, spices, and salt. Stir in milk until dry particles are just moistened. Drop dough by spoonfuls (8 dumplings) on top of simmering berry mixture, and cover skillet. Cook over medium-low heat until dough is puffed and cooked through. Serve dumplings with berry sauce and cold cream.
Time 45m Yield 6-8 servings. Number Of Ingredients 11 Steps:
In a skillet, combine blueberries, sugar and water; bring to a boil. Simmer, uncovered, for 20 minutes. , In a bowl, combine the next six ingredients; stir in milk just until moistened (dough will be stiff). Drop by tablespoonfuls over blueberries. , Cover and cook 10-15 minutes or until dumplings are puffed and test done. Serve warm with cream if desired.
Number Of Ingredients 12 Steps:
Stir together 2 tablespoons sugar and 1/4 teaspoon cinnamon in a small bowl; set aside. Whisk together flour, 2 tablespoons sugar, the baking powder, a pinch of salt, and the ginger in a medium bowl. Stir together milk and butter in a small bowl. Stir milk-butter mixture into the flour mixture. Set batter aside. Gently fold together the raspberries, blackberries, lemon juice, remaining 3/4 cup sugar, a pinch of salt, the remaining pinch of cinnamon, and 2 tablespoons water in a large bowl. Transfer the berry mixture to a large straight-sided skillet. Cover, and bring to a boil over medium-high heat, stirring occasionally. Drop 8 large dollops of batter on top of berry mixture using 2 spoons, spacing them evenly. Sprinkle dumplings with the cinnamon-sugar mixture. Cover; reduce heat to medium. Cook until the dumplings are cooked through and juices are bubbling, about 15 minutes. Serve warm, drizzled with cream.
Time 6h40m Yield 8-12 serving(s) Number Of Ingredients 12 Steps:
In a 31/2 quart slow cooker, combine blueberries, the 1/2 cup granulated sugar, the water and tapioca. Cover and slow-cook until the berries have formed a thick sauce, 5 to 6 hours on low. In a medium bowl, whisk flour, the remaining 2 tablespoons granulated sugar, baking powder and salt to combine. Using a pastry blender or two knives, cut in the butter until the mixture resembled coarse meal. In small bowl, beat milk and egg together. Stir into flour mixture to form a soft dough. Turn the slow-cooker to high. Drop the dough by tablespoonfuls on top of the blueberries. Cover and slow-cook until the topping is firm and a toothpick inserted in the center comes out clean, about 30 minutes. Sprinkle the dumplings with the brown sugar. Let the grunt stand for 5 minutes before serving, then spoon into individual bowls.
Number Of Ingredients 18 Steps:
For filling: Mix all ingredients in 12-inch-diameter skillet. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; simmer until berries soften and mixture thickens slightly, about 10 minutes. Meanwhile, prepare dumplings: Whisk flour, sugar, baking powder, and salt in medium bowl to blend. Add butter and rub in with fingertips until mixture resembles fine meal. Add milk; stir just until blended and sticky dough forms. Drop batter by tablespoonfuls onto simmering berry mixture, placing close together. Reduce heat to medium-low; cover skillet and simmer until dumplings are firm and tester inserted into dumplings comes out clean, about 25 minutes. Scoop warm dessert into bowls. To serve: Top with whipped cream, whipping cream, or ice cream.
Time 30m Yield 8 servings. Number Of Ingredients 17 Steps:
In a large skillet, combine the first 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Meanwhile, in a large bowl, combine the first 5 dumpling ingredients. Add butter and buttermilk; stir just until moistened. Drop by tablespoonfuls onto berry mixture. Sprinkle with cinnamon-sugar. , Cover tightly; simmer until a toothpick inserted in a dumpling comes out clean, 10-15 minutes. Serve warm; if desired, top with sweetened whipped cream.
Time 1h Number Of Ingredients 10 Steps:
Heat oven to 190C/170C fan/gas 5. Butter a wide shallow ovenproof dish. Blend the cornflour with the orange zest and juice, and put in a large pan with the sugar. Halve, stone and slice the peaches and add to the pan. Bring slowly to the boil, stirring gently until the sauce is shiny and thickened, about 3-4 mins. Remove from the heat, stir in the blueberries and tip into the prepared dish. Tip the flour into a mixing bowl and add the 50g butter. Rub the butter into the flour until it resembles fine breadcrumbs, then stir in half the sugar. Mix the remaining sugar with the cinnamon and set aside. Add the milk to the dry ingredients and mix to a soft dough. Turn out onto a lightly floured surface and knead briefly. Roll out to an oblong roughly 16 x 24cm. Brush with melted butter and sprinkle evenly with the spicy sugar. Roll up from one long side and cut into 12 slices. Arrange around the top of the dish, leaving the centre uncovered. Bake for 20-25 mins, until the topping is crisp and golden. Serve warm.
