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Blueberry And Raspberry Grunt

Country.Chef's picture
Ingredients
  Fresh bread crumbs 375 Milliliter
  All purpose flour 175 Milliliter
  Granulated sugar 50 Milliliter
  Baking powder 15 Milliliter
  Grated lemon rind 2 Milliliter
  Salt 1 Milliliter
  Nutmeg 1 Pinch
  Milk 125 Milliliter
  Egg 1
  Butter 75 Milliliter
  Frozen unsweetened raspberries 300 Gram
  Frozen unsweetened blueberries 300 Gram
  Cornstarch 5 Milliliter
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Boiled
Servings: 
8

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