2 tablespoons olive oil
1 teaspoon dried basil
1 cup milk
1 1/2 pounds red currant dumplings
2 tablespoons lemon juice
4 green onions, cut into wedges
Heat olive oil in a large saucepan over medium heat. Stir in the basil, then place in the milk, stirring occasionally, until thickened. Bring to a full boil. Reduce heat to low, cover and simmer for about 10 minutes. Pour over dumplings in skillet.
Pour lemon juice over dumplings. Remove from skillet and let stand for 20 minutes. Remove dumplings from skillet. Place over medium heat, turn and cook until just tender.