To make Raspberry Dumplings
Dumplings are usually thought of as savory in flavor. This recipe sends your taste buds in the opposite direction with raspberry jam, butter and sugar.
Make a good cold paste, roll it a quarter of an inch thick, and spread over it raspberry-jam to your own liking, roll it up and boil it in a cloth one hour at least; take it up and cut it into five slices, and lay one in the middle and the other four round it; pour a little good melted butter in the dish, and grate fine sugar round the edge of the dish. It is proper for a corner or side for dinner.
– Hannah Glasse, ”The Art of Cookery Made Plain and Easy“ 1796.
- 1 lb. of flour, plus a little more for processing
- 1 lb. of butter
- 1 egg
- Cold water to make the paste (crust)
- Large jar of red raspberry jam
- ¼ cup sugar
- Old bed sheet material
N.B. You can buy sheet pie crust if you like but it will be better to make your own in this case.
- In a medium bowl sift your flour. Take ⅓ of the pound of butter and cut it into the flour. Work it with your fingers and hands until it is incorporated.
- Whip the egg thoroughly and add about ½ to ⅔ cup of the water and whip it well with the egg.
- Add the egg/water to the flour/butter and work it with your hands to make your crust. If it is a little dry add a little more water. If it is tacky add just a little flour in your hands to take that away.
- Once you’ve made your crust roll it into a rectangle on a lightly floured surface. Place pats of butter on one half of the crust, dust lightly with flour, fold over to cover the butter, roll out again and repeat until another ⅓ of the butter is layered into the crust. The last rolling should be at least ¼ inch thick.
- Spread your jam over the surface of the crust evenly.
- Gently roll it up into a pinwheel type “log”.
- Lay it on one end of the sheet material (having sheet overlap on both sides of crust) and gently roll it up in the sheet.
- Tie the ends tightly with string and one or two very gently around the middle to hold the material on.
- Bring water to boil in a stew-pan.
- When it starts to boil gently place the dumpling in and boil gently for 45 minutes to an hour. Make sure water covers the dumpling as it boils.
- Take it out with tongs on both ends and let it cool for about 15 minutes.
- Slowly and carefully unroll it to get off the cloth.
- Cut in 5 equal slices and lay on a plate as described in the original recipe.
- Pour melted butter over the slices and sprinkle sugar around the plate.