Autumnal potato knedle with juicy plum filling

Serves 4 Starters and mains

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Method

Place the plums in a bowl with half the brown sugar and toss to coat.

Combine the mashed potatoes with the flour, egg and a pinch of salt in a bowl and knead until you create a doughy consistency. Turn on to a floured surface and roll into a baguette shape. Cut the baguette shape into even slices, and make a little dent in each one. Place a sugary plum in the middle of each, fold the dough over and pinch all the way round to seal them.

Bring a pan of lightly salted water to the boil and place the dumplings in it. When the dumplings float to the top, cook for a further 4-5 minutes.

While the dumplings are cooking, melt three-quarters of the butter in a frying pan and fry the breadcrumbs for a few minutes until golden brown. Drain the dumplings well, transfer them to the pan of breadcrumbs and fry for a minute or two, until coated.

Melt the remaining butter in a separate frying pan and add any leftover plums. Cook for a minute or 2 until they release their juices.

Serve the dumplings with the plums on the side, sprinkled with brown sugar.