In article >,
says...
>
> I have a bag of frozen mixed berries. I want to make something in
> ramekins. I also want to use up some self-rising flour that I have
> that needs to be used.
> Two questions:
> Will there be enough juice in the ramekins from the berries to make
> the dumplings rise as a topping?
>
> Here's the recipe that I have for dumplings. Aside from changing out
> the Herbes de Provence for something else, how would you change the
> recipe for my cobbleresque dish? Add sugar? What spices/herbs
>
> Dumplings:
> 2 1/4 cups (9 ounces) self-rising flour
> 1/4 cup (4 tablespoons or 2 ounces)butter
> 2 teaspoons Herbes de Provence
> 3/4 cup (6 ounces) buttermilk
> 1 large egg
> work the butter into the flour until the mixture resembles coarse
> bread crumbs. Stir in the herbs. Cover and refrigerate while you
> make the filling.
> To finish the dumplings, whisk the buttermilk and egg together and
> stir into the dry dumpling mixture until just evenly moistened .
> Scoop the batter, 1/4 cup at a time onto the simmering filling,
> leaving space for the dumplings to double in size. Put the lid on the
> pan and bake for 25 to 30 minutes at 350F
> NOTE: this recipe is originally for chicken and dumplings.
>
> Janet US

Dumplings need a generous amount of liquid (enough to float in) to
cook in and expand.

Your berries won't give off nearly enough liquid too cook dumplings in,
IMO. I'd just make a crumble topping for the ramekins instead.

http://www.deliaonline.com/recipes/type-of-
dish/desserts/crumble/raspberry-crumble.html

Janet UK