Ingredients
Method
1.Tumble the strawberries into a medium saucepan, halving or quartering any that are large. Add the sugar and lemon juice, then leave for about 15 minutes until some juice begins to form. Bring to a simmer over a medium heat.
2.For the dumplings, sift the flour, baking powder and salt into a bowl. Heat the milk, vanilla and butter together until the butter melts. Stir the warmed milk mixture into the dry ingredients and mix into a stiff batter.
3.Drop golf ball-sized spoonfuls on top of the stewed strawberries, leaving about 2cm between each dumpling, as they will double in size.
4.Cover and reduce the heat to low. Simmer and cook until the dumplings puff up and look dry on top – about 12-15 minutes. Test to see if the dumplings are cooked by breaking one open.
5.Let stand for about 5 minutes. Serve the dumplings and syrup in small bowls and drizzled in cream.
Note
- Makes 12 – 18 dumplings. – Substitute brown sugar for a richer, darker syrup. If you want to avoid refined sugar altogether, use honey instead. – Blueberries, boysenberries, peaches or apricots also work well with this recipe.
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