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Plumm un Klüten (prunes with dumplings)
A German classic from Mecklenburg-Western Pomerania: 'Plumm un Klüten' is Low German for nothing other than plums and dumplings. Dried plums are cooked with cinnamon and lemon zest into a dark, syrupy compote, and light flour dumplings cook in it and soak up the sweet juice. The story goes that the dish once came to the table as a filling main course on cold days; today it is a warm, comforting dessert.
Kochzeit
60 min
Portionen
4
Zutaten
14
Nährwerte
pro Portion595 kcal
Kalorien
13 g
Eiweiß
11 g
Fett
109 g
Kohlenhydrate
Zutaten
Für 4 Portionen
Küchenutensilien
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Zubereitung
- 1
Put the prunes in a wide pot, pour the water over them and leave them to swell.
- 2
Add the cinnamon stick, the grated lemon zest and the sugar to the prunes. Bring to the boil and simmer uncovered over low heat until the prunes are soft.
- 3
Meanwhile, for the Klüten, mix the flour, the baking powder, the salt and the sugar for the dough in a bowl. Melt the butter or margarine and stir it together with the eggs and the milk. Add the liquid to the flour and stir everything into a thick, smooth batter that drops heavily from the spoon.
- 4
Stir the cornflour smooth with 3 tbsp of cold water, stir it into the boiling compote and let it bubble up once so that the juice thickens slightly. Take out the cinnamon stick.
- 5
Using a tablespoon dipped in cold water, scoop about 12 dumplings from the batter and set them side by side on the barely simmering compote. Put the lid on and cook the Klüten over the lowest heat without lifting the lid in between, so that they rise nicely.
- 6
Spoon the Klüten with the plum compote into deep plates and dust them with the cinnamon. Serve warm.
