Locksmith’s Boys

Schlosser Buben

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • Large dried plums, blanched almonds, a dough made with flour, eggs, sugar and white wine (quantities according to number of plums) and a pinch of salt. Castor sugar mixed with grated chocolate.


The plums should be soaked for about 12 hours, and boiled till soft. The stone is removed and a blanched almond is put in its place. Each plum is surrounded by dough and they are baked in butter till a good colour and, while still hot, are rolled in the sugar and grated chocolate.