A dessert native to Nova Scotia, this dish poaches spoonfuls of dumpling dough on top of simmering blueberries under a tightly closed lid. Made with whole wheat flour, the dumplings keep the dessert lighter and lower in added sugar.
Put the blueberries, sugar, lemon juice and a little water in a wide pot and bring to the boil, simmering until the berries soften and thicken slightly.
Mix the whole wheat flour, baking powder and salt, then stir in the melted butter and milk to form a sticky dough.
Drop spoonfuls of the dough onto the simmering fruit, spacing them apart, then close the lid tightly and cook on low heat without lifting it.
Check that the dumplings have puffed up and cooked through with a toothpick, then serve hot.
Do not lift the lid at all while it cooks, or escaping steam will leave the dumplings raw in the middle. If the blueberries are frozen, you can add them straight to the pot without thawing. Allergens: contains wheat (gluten), milk and dairy.
Kapağı merak edip birkaç kez araladım, hamur topaklarının içi hamur kaldı düzgünce pişmedi; tarifte kapağı hiç açmadan 20 dakika pişirin diye özellikle uyarılmış, ben dinlemedim. İkinci denememde kapağı hiç açmayınca çok daha iyi oldu.
Bu çok yaygın bir hata, her açılışta değerli buhar kaçıyor ve pişirme süresi baştan sayılıyor. İkinci denemenizin işe yaraması tam olarak bu yüzden, kapağı sabırla kapalı tutmak burada her şeyi belirliyor.
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