Blackberry and Raspberry Dumplings, Baked

Ingredients

• Rich pastry
• Blackberries
• Raspberries
• Water

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Roll out the rich pastry thinly and cut it into circles using a tea plate.

2. Fill each circle with blackberries and raspberries.

3. Place the filled circles in a large tin pan until the pan is full.

4. Add a little water to the pan.

5. Bake in a slow oven at 300°F (150°C) until they are light brown.

6. Serve with wine sauce or plain sugar and butter.