Zwetschgenknödel (plum dumplings)

This is a traditional dish in Austria - we eat it not just for dessert, but often as a main dish as well.

Preparation and cooking: about 50 minutes

Serves 5

Ingredients:

• 5 Plums

• 1/2 kg potatoes

• 120 g unbleached organic flour

• 30 g semolina

• 1 egg

• 30 g butter

• Salt

• 3 tbsp butter

• 1/2 cup bread crumbs

• 3 tbsp cane sugar

Method:

• Boil the potatoes, peel and squash.

• Add the flour, semolina, egg, butter and salt to the potatoes and work it into a dough with your hands while the potatoes are still hot.

• Divide the dough into 5 pieces and wrap the dough around each plum (without the pip).

• Bring a big pot with lightly salted water to the boil and gently put the dumplings in – cook for 10 minutes.

• While the dumplings are cooking away, mix the 3 tbsp of butter with the bread crumbs and the sugar in a pot for a few minutes.

• When the dumplings are cooked lift them out of the water with a slotted spoon and roll in the bread crumb mix until fully coated.

Nutrition (per serve):

Calories 449; Fat 13.4 g; Sat.Fat 7.86 g; Carbs 71.28 g; Fiber 4.4 g; Sugar 11.5 g; Protein 9.58 g