Blackberry Slump (Steamed Dumpling Topping)
Why this recipe works
- Hob-only method: The fruit compote and dumpling topping cook in the same saucepan, so there is no need for baking or extra dishes.
- Fruit and dumpling contrast: The blackberries break down into a juicy, sweet-tart sauce while the covered batter steams into a soft, cake-like topping.
- Simple technique: The batter is stirred briefly, spooned over the fruit, and left to steam gently, making the method straightforward and forgiving.
Get the most out of this recipe
Timing notes
- Serve warm: This pudding is at its best shortly after cooking, while the fruit is syrupy and the dumplings are still light and tender.
- Let it settle briefly: A short covered rest after steaming helps the dumpling topping finish setting without drying out.
Texture tips
- Mix the batter lightly: Stir the milk mixture into the flour just until thick and spoonable; overmixing can make the dumplings heavier.
- Leave room for steam: Drop the batter in separate spoonfuls with small gaps between them so steam can circulate and puff the topping evenly.
Ingredient notes
- Fresh or frozen berries: Frozen blackberries work well, but they need a little longer to come to a proper simmer before the topping is added.
- Balance the fruit: Lemon juice sharpens the blackberry flavour and keeps the pudding from tasting flat or overly sweet.
Common mistakes
- Avoid a hard boil: Keep the pan at a gentle simmer while steaming; too much heat can make the fruit catch before the dumplings are set.
- Do not lift the lid too early: Keeping the lid closed at the start traps the steam needed to cook and puff the dumpling topping properly.
Equipment you'll need
Ingredients
Instructions
- Put the blackberries, caster sugar and the juice of the lemon into a saucepan. Set over medium heat and cook for 6 to 8 minutes, stirring occasionally, until the berries are juicy and the sugar has dissolved. Reduce to a gentle simmer while you make the topping.
- In a mixing bowl, whisk together the plain flour and baking powder. Melt the unsalted butter in a small saucepan over low heat, then whisk it into the whole milk. Pour the milk mixture into the flour and stir just until you have a thick, spoonable batter.
- Keep the fruit at a gentle simmer, then drop the batter on top in 8 to 10 spoonfuls, leaving small gaps for steam to circulate. Cover with a tight-fitting lid and steam on low heat for 15 to 18 minutes, until the dumplings are puffed and set. Avoid lifting the lid for the first 12 minutes so the topping steams properly.
- Remove from the heat and rest, covered, for 2 minutes to finish setting. Spoon into bowls and serve warm, with single cream poured over if you like.
Recipe notes
Tips
- If using frozen blackberry, simmer the fruit for 2 to 3 minutes longer before adding the topping so the compote is properly hot and bubbling.
- Keep the heat low while steaming so the compote does not catch on the base of the pan; you want steady steam, not a hard boil.
- For anyone who is pregnant, elderly, or immunocompromised, use pasteurised single cream and serve the dessert piping hot.
Substitutions
- Replace caster sugar with light brown sugar for a deeper, caramel-like sweetness.
- Replace whole milk with milk-and-cream for a richer dumpling topping.
Storage
- Refrigerate up to 2 days
- Cool completely, then cover and refrigerate. Reheat gently in a saucepan with a splash of whole milk until piping hot; the dumpling topping will soften as it sits.
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Recipe overview
- Servings: 4 servings
- Total time: 45min (20min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Gluten Milk Wheat
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