2 C. raspberries
1/2 C. water
1/2 C. honey
3 tsp. cornstarch
1/4 C. water
1 1/2 C. all-purpose flour
1 T. baking powder
Pinch of salt
3/4 C. milk
Pinch of nutmeg
Simmer raspberries with water and honey for about 5 minutes.
Mix cornstarch with water. Add to raspberries, and thicken over
low heat. Set aside and make dumplings.
Mix flour, baking powder and salt. Stir in milk and nutmeg. Drop
by spoonful into a large pot of simmering water. Cover and cook
for 10 minutes.
Remove dumplings from water with a slotted spoon; drain well and
place into dessert dishes. Smother with the prepared raspberries
and top with fresh cream, if you like.
These are good served warm or cold.