It’s been awhile, but I’m back with a new recipe! For my first blog post in almost 6 months, I thought I’d go with something a little unique. The Redwall books are full of foods that are quite original. Skilly ‘n duff is one of them.
Skilly ‘n duff is a dish enjoyed by Guosim shrews, searats, and pretty much any other seafaring critter. It’s essentially made of sweet dumplings stuffed with berries or nuts poached in a pudding-like sauce. For inspiration, I turned to a recipe for sweet German dumplings, but I made quite a few changes to the recipe to more closely fit the skilly ‘n duff described in the books. The result is sweet and comforting, perfect for a chilly night at sea.
Skilly ‘N Duff – A Redwall Recipe
For the Dumplings:
- 2/3 cup of milk
- 1/2 cup sugar
- 1 packet instant dry yeast
- 1 egg, beaten
- 6 Tablespoons butter, melted
- Fresh berries for the filling
For the Sauce:
- 2 1/4 cups milk
- 1/2 cup sugar
- 7 Tablespoons butter
- 1 teaspoon vanilla extract
- 2 Tablespoons cornstarch
- 1/4 cup water
- Either in the microwave or on the stove top, heat the milk until it is lukewarm. Be careful not to make it too hot.
- Stir the yeast and 1 teaspoon of the sugar into the warm milk, and set aside for about 10 minutes.
- In a separate bowl, combine the rest of the sugar, the egg, the melted butter, and the yeast mixture.
- Knead the dough on a floured surface until it is smooth.
- Allow the dough to rise in a greased bowl for about an hour.
- For the sauce, combine the milk, sugar, butter, and vanilla extract in a saucepan and heat until simmering.
- Divide the dough into 8 separate balls.
- Flatten out each dough ball in the palm of your hand, stuff it with a few berries, then fold the dough over the berries, pinching to seal it.
- Place the dumplings in the simmering sauce, and place the lid on the pan. Allow the dumplings to cook for about 30 minutes on medium heat.
- Remove the cooked dumplings with a slotted spoon.
- In a separate bowl, combine the cornstarch and the water, whisking until no lumps remain.
- Stir the cornstarch mixture into the sauce, continuously stirring until it thickens to a pudding-like consistency.
- Serve the dumplings warm with the pudding sauce.