Big Hans with plum compote

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Separate eggs. Mix egg yolks, milk and sugar. Melt fat, add salt and citro-back while stirring. Mix flour and baking powder and stir in. Dice plums. Wash raisins, dab dry.

2. 2

   Beat egg white with 1 pinch of salt until very stiff. Fold half of the plums and half of the raisins into the dough. Put a wet tea towel in a round bowl and dust with flour. Spread the rest of the plums and raisins on top and place the dumpling on top. Tie the cloth loosely together (the dumpling will increase in size when cooking). Tie the ribbon to a spoon handle. Hang the dumpling in a large pot in slightly boiling water so that it is covered. Cover and let simmer for about 1 1/2 hours at low heat. Drain the plums on a sieve, collect the juice and bring to the boil with the spices and vanillin sugar. Stir cornflour with a little cold water until smooth and bind the plum juice with it. Fold in the plums and let them cool down. Lift the dumpling out of the water, remove the cloth and let the dumpling steam briefly.

3. 3

   Hang the dumpling in a large pot in slightly boiling water so that it is covered. Cover and let simmer for about 1 1/2 hours at low heat. Drain the plums on a sieve, collect the juice and bring to the boil with the spices and vanillin sugar. Stir cornflour with a little cold water until smooth and bind the plum juice with it. Fold in the plums and let them cool down. Lift the dumpling out of the water, remove the cloth and let the dumpling steam briefly. Serve with compote and lemon balm. Cinnamon and sugar taste good with it.

4. 4

   Per portion ca 3650 kJ/ 870 kcal