Name: Canederli con Prugne (Dumplings with Plums)
Yield: Makes 8
Cuisine: Austrian
Ingredients: 2 tbsp dried breadcrumbs; ground cinnamon; 4 tbsp caster sugar; icing sugar, for dusting; salt; 500 g floury potatoes; 100 g plain flour; 8 ripe plums, about 500g, pitted; 8 sugar cubes; 1 egg yolk; 50 g butter

Preparation info

Makes
8

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“This recipe, which comes from near the Slovene border, is in fact Austrian in origin. Ripe, fresh apricots can be used instead of plums; I have also had excellent results with prunes. Serve as a dessert or sweet snack.”

Ingredients

8 ripe plums, about 500g, pitted
8 sugar cubes
2 tbsp dried breadcrumbs

Method

To make the dough, boil the potatoes in salted water until tender, then drain and remove the skins. Pass through a sieve or potato ricer into a bowl. Add the sugar, flour, egg yolk and a pinch of salt to the potato purée and mix to a smooth, pliable dough.

Take a small handful of dough (enough to coat a plum), and flatten it in your hand. Place a plum in the middle, and put a sugar cube