I adapted this from a family recipe which used shop bought plums, which was lovely but I think that these small snack size versions are even better.
Ingredients: to make 12 mini dumplings
- 12 frozen sloes
- 1 tbsp caster sugar
- 125g peeled potatoes
- 20g butter unsalted
- 50g breadcrumbs
- 20g granulated sugar
- 1 egg
- 60g plain flour
- Pinch salt
- Pinch cinnamon
- Put your potatoes on to boil. You want it nice and soft, like you’re going to make mash.
- Clean your sloes and make sure that they’re defrosted. Remove the stones keeping as much of the flesh as possible. Sprinkle the caster sugar over the sloes.
- Melt the butter in a pan and add the breadcrumbs. Cook gently until golden brown then remove from the heat. Stir in the granulated sugar thoroughly and set aside to cool.
- When the potatoes are done and cool enough to handle, shred them into a bowl – I just mash them with a fork.
- Add the egg, salt, cinnamon and flour and mix into a sticky dough. If it’s too wet add a little more flour.
- Get a pan of water on the boil.
- Take a small piece of dough at a time, flatten it into a 5mm thick circle. Add the sloe, fold the dough and shape into a ball.
TOP TIP: If you find the dough too sticky to mould in your hand, wet your hands; It makes it much easier.
- A few at a time, drop the dough balls into the simmering water and cook until they rise to the surface.
- Remove using a strainer to drain excess water and put straight into the breadcrumbs. Roll them around so they’re coated and leave to cool.
- Serve the dumplings cold, maybe with custard or a little Sloe port.