Scarlett WHot Fruit Slump
March 18th 2008 14:34
Hot Fruit Slump
About Hot Fruit Slump
Fluffy dumplings in a hot fruit sauce served with cooling ice cream make a melt-in-the-mouth dessert.
About slump
A Slump is a stewed or baked fruit dish. The biscuit dough is rolled and put on top of the fruit. The name of slump may have come from the noise people made while eating it. Slumps are also known as Grunts.
INGREDIENTS
Serves 4
For the slump
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 gm / 9 oz self-raising white flour
a pinch of salt
1 tablespoon caster sugar
25 gm / 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
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.
2. 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.
3. Meanwhile, to make the dumplings, place the flour in a mixing bowl and stir in the salt and sugar.
4. Rub in the butter until the mixture resembles breadcrumbs, then quickly stir in the egg and milk to make a dough.
5. Divide the dough in half and shape each half into eight walnut-size dumplings, to make a total of 16.
6. When the fruit has simmered into a sauce, drop the dumplings into it, spacing them as far as apart as possible.
7. Cover and continue simmering for 8 minutes, then turn the dumplings over, cover again and simmer for a further 8 minutes.
8. Serve four dumplings per person with a little sauce, accompanied by 1 tablespoon of low-fat iced dessert or natural yoghurt.
**From “Low Fat No Fat Cookbook”, “About.com
esserts/Baking > The Betty, Buckle, Grunt, Pandowdy, Slump, Cobbler and the Other 3 Cs” and “Wikipedia, the free encyclopedia” **| 146 |
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