Raisin dumpling casserole with cherries

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Finely dice the raisin bread. Warm the milk and pour over it. Add 1-2 tablespoons sugar, pudding powder and 2 eggs and knead. Let the mixture rest for about 1 hour

2. 2

   Drain the cherries, collect the juice. starch and

3. 3

   Stir 4 tablespoons cherry juice until smooth. Boil up the rest of the juice, 1-2 tbsp. sugar and lemon zest. Stir in starch, bring to the boil again. Fold in cherries, let cool down. Remove peel

4. 4

   Form 10-12 dumplings from the dough with moistened hands. Put them into boiling lightly salted water and let them simmer for about 15 minutes. Take out, drip off

5. 5

   Spread the dumplings and half the cherries in a greased casserole dish (approx. 30 cm long). Mix sour cream, 2 eggs and vanilla sugar and pour over the dumplings. Fill the rest of the cherries into the spaces between the dumplings. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 25-30 minutes. Roast the coconut chips without fat until golden brown. Sprinkle the casserole with coconut and sugar, decorate with mint

Nutrition Facts

KCAL
780 kcal

CARBS
113 g

FATS
24 g

PROTEINS
22 g