Skilly ‘n Duff – A Redwall Recipe

Skilly N Duff - A Redwall Recipe

 

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

 

Ingredients

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

Directions

  1. Either in the microwave or on the stove top, heat the milk until it is lukewarm. Be careful not to make it too hot.
  2. Stir the yeast and 1 teaspoon of the sugar into the warm milk, and set aside for about 10 minutes.
  3. In a separate bowl, combine the rest of the sugar, the egg, the melted butter, and the yeast mixture.
  4. Knead the dough on a floured surface until it is smooth.
  5. Allow the dough to rise in a greased bowl for about an hour.
  6. For the sauce, combine the milk, sugar, butter, and vanilla extract in a saucepan and heat until simmering.
  7. Divide the dough into 8 separate balls.
  8. 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.
  9. 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.
  10. Remove the cooked dumplings with a slotted spoon.
  11. In a separate bowl, combine the cornstarch and the water, whisking until no lumps remain.
  12. Stir the cornstarch mixture into the sauce, continuously stirring until it thickens to a pudding-like consistency.
  13. Serve the dumplings warm with the pudding sauce.

Good food is meant to be shared!

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.