Mix together dumpling batter and set aside.

Whisk together the sugar, orange juice and water over low heat until fully dissolved.

Add rinsed blackberries and bring to a boil, then reduce heat to a simmer.

Drop rounded teaspoonfuls of batter onto fruit and cover with a lid.

Cook without stirring or lifting lid for twenty minutes, then remove from heat.

Serve dumplings inverted in a bowl, topped with blackberry sauce and either ice cream or whipped cream on the side.