BLUEBERRY DUMPLINGS

Steps:

• Filling: Adjust oven rack to the lowest level and preheat oven to 350°F.
• Wash the berries in a bowl of cold water, remove any leaves or stems and drain well.
• In a 2 ½ to 3 quart casserole with a tight fitting lid, stir together the sugar and water until the sugar dissolves.
• Add the berries and cover with the lid.
• Bake on the lower rack for about 30 minutes or until the filling gives off a little steam.
• While the filling is baking, begin preparing the batter so that you are able to make the dumplings quickly.
• Dumplings: In a medium size bowl blend together the flour, baking powder and salt.
• Pour the milk into a small saucepan.
• Cut the butter into small pieces and add to the milk.
• Warm over moderate heat until the milk is warm and the butter is almost completely melted.
• Turn off the heat and leave the mixture in the saucepan on the burner so that the milk stays warm and butter stays melted.
• Get ready in your workspace: a fork to mix with and two large oval soupspoons to form the dumplings.
• When the blueberry filling is ready, remove the casserole from the oven, but do not remove the lid.
• With a fork, stir the milk mixture into the flour only until the milk has been absorbed.
• The batter should look lumpy and under mixed.
• Remove the lid from the top of the casserole and keep it close by.
• Drop large spoonfuls of the batter on top of the blueberry mixture forming first a circle and then filling in the center of the circle.
• The dumplings will sink a little.
• Return the lid to the top and place back into the oven.
• Continue cooking for 15 minutes.
• Do not remove the lid until this baking time has elapsed.
• Remove from the oven and place on a rack.
• Remove the lid and let cool for 15 minutes before serving.
• Whip the crème fraîche (or whipping cream) until thickened.
• To serve, spoon into deep bowls and top with a dollop of cream fraîche or whipping cream.