Michaelmas Dumplings

Wednesday 29 September 2010




Blackberries








September 29th is a day in the Western Christian Calendar which celebrates the feast of St Michael the Archangel . . . 


You know who he is don't you? Why he is one of the principal angelic warriors, seen as a protector against the dark of night, and the administrator of cosmic intelligence, or so it is said.



Michael




He also smells like cookies . . . dances really well, and is umm . . . very attractive. Well . . . at least to me anyways . . . 


I think it's the chin dimple. I have a thing for chin dimples. My father has a chin dimple. Everyone in my family has a chin dimple.  All of my children, bar one, have chin dimples.  We are a family filled with chin dimples.


Michaelmas Dumplings






In many areas it has been traditionally said that September 29th is your last chance to pick blackberries before the Devil can curse them, spit on them, or do something even worse!  You can read all about that here, along with a lot of other folklore about Michaelmas.



The October crop of blackberries is said to be indigestible and is spurned altogether.  These Michaelmas Dumplings make one final glorious feast of those sweet, plump, purple beauties!!



Here you get a lovely tart piece of apple that is wrapped in the heavenly fluff of a buttery dumpling and then simmered on a bed of sweet ripe blackberries . . . what's not to love about that?



Michaelmas Dumplings







WHAT YOU NEED TO MAKE MICHAELMAS DUMPLINGS


No surprise that they are teamed with apple here, as apples and blackberries are a beautiful marriage of choice!


8 ounces (about 1 1/2 cups/226g) of blackberries (half a pound)
1 medium sized apple, peeled, quartered and cored
healthy pinch of salt
140g of self raising flour (1 cup)
25g of butter (2 TBS)
granulated sugar
cold milk
300ml of water (1 1/2 cups)



Michaelmas Dumplings 



I like to use a good cooking apple for this. Something like a Bramley,  Gravensteins, or  Granny Smiths would work well. You want an apple that will go well with the sweetness of everything else. 



I know that some people have a hard time finding self rising flour. You can very easily make your own.  Just measure out 1 cup of flour (140g) and add 1 1/2 tsp of baking powder and 1/4 tsp of salt. That makes enough for this particular recipe. No more, no less.



Michaelmas Dumplings 




HOW TO MAKE MICHAELMAS DUMPLINGS

These are really very simple to make as are many of these old traditional recipes.  There is nothing complicated here.


Sift the flour and salt together into a bowl. Drop in the butter and rub it in with your fingertips until it resembles fine bread crumbs. 


Stir in the sugar. Stir in about 4 TBS of milk and mix together to a soft dough. 


Divide the dough into four and press each quarter into a flat circle on a floured board. Mold the circle of dough around a piece of apple, bringing it up the sides and over the top to cover it completely and sealing it totally shut. Repeat four times. 


Place the water in a medium sized pan. Add a heaped dessertspoon of sugar. Stir to dissolve and then bring to the boil. 


Add the blackberries, place the dumplings on top, cover and simmer for 25 minutes, until the dumplings are nicely risen and fluffy. Serve warm with lashings of cream, custard or ice cream!




Michaelmas Dumplings 




Served warm, with lashings of cream or custard, or ice cream if you prefer, each spoonful is gorgeously delicious . . . the apple having melted into that fluffy dumpling interior and the blackberries forming a sweet purple sauce . . . 


This really is a most delicious dessert.  I really love these old traditional desserts of the U.K. They really do stand up to the test of time! 



Michaelmas Dumplings




Some other fruity desserts here in the English Kitchen that you might enjoy are:


EASY BLACKBERRY & LEMON DESSERT All you need for these quick, easy and delicious dessert cups are a few simple things.  Berries, water, sugar, Greek Yogurt, cream, lemon curd and some crisp meringues.  Dare I say it, Easy Peasy, Lemon Squeezy!



TRADITIONAL EATON MESS - Another delicious doddle composed of fresh strawberries, cream and broken crisp meringues.  Folded together and layered in a dish. Seriously simple. Seriously tasty.  You can't go wrong!  You can also use raspberries if you wish.



Yield: 4
Author: Marie Rayner
Michaelmas Dumplings

Michaelmas Dumplings

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
Fluffy apple filled dumplings floating on a sea of thick purple blackberry goodness!

Ingredients

  • 8 ounces (about 1 1/2 cups/226g) of blackberries (half a pound)
  • 1 medium sized apple, peeled, quartered and cored
  • healthy pinch of salt
  • 140g of self raising flour (1 cup)
  • 25g of butter (2 TBS)
  • granulated sugar
  • cold milk
  • 300ml of water (1 1/2 cups)

Instructions

  1. Sift the flour and salt together into a bowl. Drop in the butter and rub it in with your fingertips until it resembles fine bread crumbs.
  2. Stir in the sugar. Stir in about 4 TBS of milk and mix together to a soft dough.
  3. Divide the dough into four and press each quarter into a flat circle on a floured board. Mold the circle of dough around a piece of apple, bringing it up the sides and over the top to cover it completely and sealing it totally shut. Repeat four times.
  4. Place the water in a medium sized pan. Add a heaped dessertspoon of sugar. Stir to dissolve and then bring to the boil.
  5. Add the blackberries, place the dumplings on top, cover and simmer for 25 minutes, until the dumplings are nicely risen and fluffy. Serve warm with lashings of cream, custard or ice cream!
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #marierayner5530
Michaelmas Dumplings




All of the content you see here on this page, both photography and written, are the sole property of The English Kitchen, Marie Rayner. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com. 


Thanks so much for visiting!  Do come again!


13 comments

  1. Oh WOW Marie... looks devine and funnily enough my michaelmas daisies are in full bloom....a reminder to make this dish prehaps???

    PS - I too have a thing for JT too ;-)

    ReplyDelete
  2. What beautiful color. It looks delicious. Would this work with frozen blackberries (and still avoid the 'curse'??)

    ReplyDelete
  3. Michael..and the dessert:) What a cute movie that was!

    ReplyDelete
  4. Now I don't go for desserts too much but this Marie, looks delicious!

    ReplyDelete
  5. Love this post! We LOVE J.T...and blackberries in a dessert or even in a bowl with sugar and milk is my favorite! Love your sweet post! ♥

    ReplyDelete
  6. I LOVE when you share these traditional British recipes, Marie! Oh, my....I haven't watched that movie in a million years--time to dust it off, I think!

    You make everything look so amazingly decadent--thank you!

    Hope you're having a wonderful night, dear friend! Lots of love and hugs coming your way!

    Julie

    ReplyDelete
  7. I love the story - I've never heard of that tale before now ;0)
    Very yummy looking and sounding dessert - if only I had some blackberries! I'll have to save this for next blackberry season now ;0(

    ReplyDelete
  8. Your blog is beautiful! I love England & have had some wonderful meals there! Looking forward to cooking with you on "French Fridays with Dorie"!

    Susan

    ReplyDelete
  9. I really want to make this but I only have me to feed. So you think it would be possible to make the dumplings and then freeze them? Would I do that before or after cooking?

    I love your blog. You have the best comfort food :)

    ReplyDelete
  10. Thank you Nicola! I do try to make things quality on here. I don't want to waste people's time and if I don't think something is good or worth making, I just simply won't show it to you. You get to see the best of the best most of the time! (With a few failures thrown in for reality!) I think this dish could absolutely be frozen in single quantities. Just divide it up into four servings and pack each serving separately. I would thaw completely before re-heating in the microwave on high for between 40 and 60 seconds. That should do the trick beautifully depending on the strength of your microwave! xx

    ReplyDelete
  11. Yes I surely see your dimples..
    You have such a nice photo it shows you are a great happy cook!
    Thanks for sharing another great recipe!

    ReplyDelete

Thanks for stopping by. I love to hear from you so do not be shy!


BEFORE LEAVING A COMMENT OR RATING, ASK YOURSELF:
Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.

Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.

Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.

Thanks so much for your understanding! I appreciate you!