Plum and pecan dumplings

Method

1. Boil the potatoes in their skins, then peel and rub through a mouli-legumes or a ricer. Leave to cool slightly, then sift in the flour, turmeric and salt, add the egg and softened butter and work into a dough. Leave to cool completely.

2. Halve each plum, remove the stone and replace with a sugar cube before reassembling the fruit.

3. Divide the dough into 14 pieces. Flour your hands well and press the dough out flat with your fingers. Place a reassembled plum in the centre of each piece of dough, then mould the dough around the plum until it is entirely enclosed in pastry, making sure there are no holes. Place the dumplings on a sheet of floured non-stick baking parchment as you make them.

4. Bring a large pan of water to the boil and carefully drop half the dumplings in the water. Stir gently after a minute, to prevent sticking. After a few more minutes they should start bobbing to the surface. Give them another 5-7 minutes in the water, then remove with a slotted spoon and drain well. Repeat this with the remaining dumplings.

5. Mix the pecan nuts with the melted butter and spoon this over the dumplings. Sprinkle with vanilla or caster sugar and serve.

Cook's note: If the potato dough around the plums gives way during cooking or is unworkable, add a little more egg to the mixture. This should solve the problem.

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Ingredients

700g floury potatoes, like King Edwards
225g plain flour
1/4 tsp Turmeric
2 pinches Salt
1 egg
15g unsalted Butter, softened
14 small Plums
14 demerara sugar cubes

To serve

125g unsalted Butter, melted
100g Pecans, toasted and chopped
vanilla sugar or caster sugar

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