Fruit DumplingsOrigin: Ancient Period: Traditional |
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These days we are highly-dependent on eggs, which are available all year round to make cakes in which we put fruit. However, in ancient times, eggs were only really available in spring and the greatest bounty or fruit was available in late Summer and Autumn. The easiest way to deal with this bounty (which occurs at the same time as grain ripens) is to mix the fruit and grain together into boiled dumplings. Ingredients:
300g wholewheat flour 
Method:PreparationDumplings are simplicity itself to make. Simply stir the fruit into the flour and add sufficient water to form a stiff batter. Meanwhile bring a pan of water to the boil. Once the water has reached a rolling boil simply drop spoonfuls of the batter into the water and wait ten minutes until it has cooked. Use a slotted spoon to remove the fruit dumplings from the water. Serve immediately with cream and honey. [If you're not being entirely authentic, then these fruit dumplings go very well with ice cream.] |
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