Monday, April 28, 2008

Sticky-Bush Blackberry Dumpling

By, Sallie Ann Robinson

The Dumpling

2 cups self-rising flour
½ cup sugar
2 tablespoons vegetable shortening
1/3 cup whole milk
2 - 3 cups fresh or frozen blackberries

By hand, combine the flour, sugar, shortening, and milk into a dough and roll out into a 1/8-inch-thick circle on a floured counter or board. Set the dough atop a clean, dry cotton cloth (cheese cloth works great). Wash and drain the blackberries, then place them in the middle of the dough. Lifting the edges of the cloth, wrap it and the dough up around the berries to make a ball, with the opening at the top. Seal the opening of the dumpling completely by pressing the dough together with your fingers, then tie the cloth together at the top to surround the dumpling. Place the wrapped dumpling in a large pot of boiling water and boil for 20 to 30 minutes, until the dumpling is firm. Remove from the water and allow to cool before unwrapping.



The Sauce

½ cup sugar
1½ teaspoons vanilla extract
14 ounce can condensed milk
½ cup melted butter

While dumpling cooks, mix together all ingredients and simmer 8-10 minutes.

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