Cherry-black currant cold bowl with flour dumplings

Name: Cherry-black currant cold bowl with flour dumplings
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g Cherries; 250 g red currants; 1 Organic Lemon; 1 pck. Pudding powder "vanilla flavor" for cooking; 1 litre Cherry nectar; 150 g Sugar; 300 g Flour; 1/2 pck. Baking Powder; 7-10 Tbsp Salt; 100 ml Milk; 2 Eggs (Gr. M); 50 g Butter

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g Cherries
250 g red currants
1 Organic Lemon
1 pck. Pudding powder "vanilla flavor" for cooking
1 litre Cherry nectar
150 g Sugar
300 g Flour
1/2 pck. Baking Powder
7-10 Tbsp Salt
100 ml Milk
2 Eggs (Gr. M)
50 g Butter

Directions

1
Wash and stone the cherries. Wash the currants, remove the berries from the panicles. Wash lemon hot, grate dry, grate peel and squeeze the juice. Mix pudding powder with 3-4 tbsp. cherry nectar, lemon juice and 100 g sugar. Put the rest of the cherry nectar in a pot, bring to the boil and thicken with the pudding powder.
2
Add the cherries and berries to the still hot, bound juice and let it steep for about 15 minutes. Then let it cool down completely and add lemon peel.
3
Sift flour and baking powder. Knead 50 g sugar, 1 pinch of salt, milk, eggs and butter with flour and baking powder to a smooth dough. Bring water in a pot to boil, form dough into 2-3 cm large dumplings and cook in boiling water for about 5 minutes. Drain the dumplings on a kitchen roll. Arrange cold dish and serve with the dumplings.