Plumm un Klüten (prunes with dumplings)

Name: Plumm un Klüten (prunes with dumplings)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 300 g pitted prunes; 800 ml water; 1 piece cinnamon stick; 1 piece unwaxed lemon (grated zest only); 60 g sugar; 1 tbsp cornflour; 250 g plain flour (type 405); 1 tsp baking powder; 1 pinch salt; 1 tbsp sugar for the dough; 2 piece eggs (medium); 150 ml milk; 30 g butter or margarine; 1 tsp cinnamon for dusting

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.

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Cook time

60 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

595 kcal

Calories

13 g

Protein

11 g

Fat

109 g

Carbs

Ingredients

For 4 servings

Estimated cost~€1.65 · ~€0.40/serving

Kitchen Tools

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Küchenwaage

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Ninja Food Processor

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Antihaft-Pfanne

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Instructions

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.