Blueberry And Raspberry Grunt
|Fresh bread crumbs||375 Milliliter|
|All purpose flour||175 Milliliter|
|Granulated sugar||50 Milliliter|
|Baking powder||15 Milliliter|
|Grated lemon rind||2 Milliliter|
|Frozen unsweetened raspberries||300 Gram|
|Frozen unsweetened blueberries||300 Gram|
Sauce: Spread 1 cup (250 mL) of the raspberries on plate; sprinkle with 1 tbsp (15 mL) of the sugar and set aside.
In large saucepan, combine remaining raspberries and sugar, blueberries and cornstarch.
Bring to boil and cook, stirring constantly, until thickened, about 4 minutes.
Cover and keep warm.
In bowl, stir together bread crumbs, flour, sugar, baking powder, lemon rind, salt and nutmeg.
Beat together milk, egg and butter; stir into dry ingredients just until moistened.
With floured hands, shape into 8 dumplings.
Bring sauce to gentle simmer; scatter reserved raspberries and any accumulated juice on top.
Add dumplings; cover and cook over medium-low heat for 20 minutes.