Ginger-Plum Slump

By 1For_Him

Uses cast-iron skillet

Ingredients

• FILLING
• 1 cup water
• 1 cup granulated sugar
• 1 1/2 pounds ripe red plums, pitted and quartered
• 1 1/2 pounds ripe black plums, pitted and quartered
• 1 1/2 teaspoons minced fresh ginger
• DUMPLINGS
• 1 3/4 cups all-purpose flour
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup whole milk
• 1/4 cup unsalted butter, melted
• TOPPING
• 1 cup heavy cream
• 3 tablespoons powdered sugar
• 2 tablespoons roughly chopped crystallized ginger

Preparation

Step 1

Step 1
Prepare the Filling: Combine water and sugar in a 12-inch cast-iron skillet with lid over medium-high. Bring to a boil, stirring until sugar dissolves. Add plums and fresh ginger; cover skillet, and bring mixture to a boil. Reduce heat to medium-low, and simmer, covered, 10 minutes.

Step 2
Prepare the Dumplings: Whisk together flour, sugar, baking powder, and salt in a medium bowl. Add whole milk and melted butter, stirring until batter is combined and smooth.

Step 3
Remove lid from skillet, and drop rounded spoonfuls of batter evenly over ginger-plum mixture. (You should have 10 Dumplings, about 2 tablespoons each.) Reduce heat to low; cover skillet, and simmer until a wooden pick inserted in center of Dumpling comes out clean, about 20 minutes.

Step 4
Prepare the Topping: Combine heavy cream and powdered sugar in a medium bowl, and beat with an electric mixer on high speed until soft peaks form. Serve slump warm in shallow bowls. Top each serving with a dollop of sweetened whipped cream, and sprinkle with chopped crystallized ginger.