Combine the berries and
the sugar in a heavy, medium-size saucepan over medium heat. Cook, stirring
occasionally, for 15 minutes. Reduce the heat to medium-low.
Meanwhile, combine the
flour, cake mix, and baking powder in a medium-size mixing bowl, and mix
well. Make a well in the center of the dry ingredients and pour in the
egg-water mixture. With a wooden spoon, stir in one direction to make
a smooth dough.
Drop the batter randomly
by heaping teaspoonfuls into the hot blackberries, 6 to 7 teaspoonfuls
at a time. Poach for about 2 minutes, then carefully and gently flip over
the batter with the tines of a a fork. Cook until the dumplings are puffy
and spongy, 1 to 2 minutes longer. Gently transfer them to a shallow bowl.
Repeat with the remaining batter.
To serve, spoon an equal
amount of the remaining blackberry mixture from the pot into the bottom
of each small dessert bowl. Put four dumplings in the bowl on top of the
blackberry sauce, then top with a scoop of ice cream and garnish with
the fresh berries or some of the cooked blackberry mixture.
Makes about 35 dumplings
or 8 servings
Reprinted with permission
from ©2002 McIlhenny Company, Eula Mae's Cajun Kitchen: Cooking
Through the Seasons on Avery Island, published by the Harvard Common
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