On Wed, 17 Feb 2016 19:00:20 -0000, Janet > wrote:

>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.
>

>dish/desserts/crumble/raspberry-crumble.html
>
> Janet UK
>
I was afraid of that. I'll make beef and dumplings instead and do a
fruit crumble. thanks for the recipe, I appreciate it.
Janet US