Fruit Dumplings
Ancient Fruit Dumplings this is way to make a fruit-based boiled dessert without eggs, which would only have been available seasonally to our ancestors. The full recipe is presented here and I hope you enjoy this classic traditional version of an Ancient Fruit Dumplings.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6–8
Rating: 
Tags : Wild FoodBritish Recipes
These days we are highly-dependent on eggs, which are available all year round to make cakes in which we put fruit. However, in ancient times, eggs were only really available in spring and the greatest bounty or fruit was available in late Summer and Autumn. The easiest way to deal with this bounty (which occurs at the same time as grain ripens) is to mix the fruit and grain together into boiled dumplings. Any flour could be used here and you could substitute acorn, hazelnut, burdock root, haw or beech mast flours for the fully authentic hunter-gatherer effect.
Method:
Dumplings are simplicity itself to make. Simply stir the fruit into the flour and add sufficient water to form a stiff batter.
Meanwhile bring a pan of water to the boil. Once the water has reached a rolling boil simply drop spoonfuls of the batter into the water and wait ten minutes until it has cooked.
Use a slotted spoon to remove the fruit dumplings from the water. Serve immediately with cream and honey. [If you're not being entirely authentic, then these fruit dumplings go very well with ice cream.]