Sloe Dumplings

Sloe Dumplings

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


  1. Put your potatoes on to boil. You want it nice and soft, like you’re going to make mash.
  2. 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.
  3. 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.
  4. When the potatoes are done and cool enough to handle, shred them into a bowl – I just mash them with a fork.
  5. Add the egg, salt, cinnamon and flour and mix into a sticky dough. If it’s too wet add a little more flour.
  6. Get a pan of water on the boil.
  7. 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.
  8. A few at a time, drop the dough balls into the simmering water and cook until they rise to the surface.
  9. 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.
  10. Serve the dumplings cold, maybe with custard or a little Sloe port.

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