Bavarian Plum Dumplings
- 500g quark
- 50g unsalted butter (room temperature)
- 1 egg
- 250g flour
- 12 plums
- 12 sugar cubes
- 35g sugar
- Zest of 1 lemon
- pinch of salt
- 100g unsalted butter
- 1 tsp cinnamon
- 1 tbsp sugar
- Mix quark, egg, butter, flour, sugar, lemon zest and salt in a large bowl. The dough should be thick enough to make into a ball; if too runny add more flour, if too dry add some water.
- Heat plenty of salted water in a large saucepan.
- Whilst this comes to the boil the plums need destoning - to do this cut the plum lengthways but only on one side. Carefully remove the stone trying to keep plum whole. Put a sugar cube inside each plum.
- Take a small handful of dough and form into a patty. Push a plum into the centre and then work dough around to cover the plum evenly.
- Reduce the heat so that the water is simmering gently. Carefully lower the dumplings into the water. The dumplings should take about 20mins to cook - check this by lifting one out of the water, if it's done then the surface should be shiny and firm, rather than slightly sticky and runny.
- Place the dumplings in a baking tray and put in a preheated oven 180 degrees C for about 5/10 mins or until golden brown.
- In the meantime melt the remaining butter. Mix cinnamon and sugar together.
- Before serving pour the butter over the dumplings and then sprinkle with the cinnamon sugar mix.