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Apricot Dumplings    Veg  HT DP British  75mins


Serves 4   Desserts Puddings    Hot    Fruit    Vegetarian  Britain Europe



225g/8oz Butter

200g/8oz Curd Cheese

Pinch of Salt

2 Eggs

125g/5oz Plain Flour

16 Small Apricots

16 Sugar Lumps

2 tbsp Caster Sugar

8 tbsp Fine Dried Breadcrumbs

1 teasp Ground Cinnamon

Icing Sugar





1. Put 50g/2oz of the butter into a bowl and beat until soft. Gradually beat in the curd cheese, salt and eggs. Stir in the flour. Refrigerate for at least 30 minutes.


2. Wash and dry the Apricots. Make a small incision in each and remove the stone. Replace with a lump of sugar.


3. Remove the cheese mixture from the fridge and roll out onto a floured board. Cut into 16 squares about 5cm/2in square. Place an apricot on each square and draw up the 'pastry' to form a dumpling.


4. Gently poach the dumplings in water for 10 minutes. Do not allow the water to boil or the dumplings will disintegrate.


5. Meanwhile, melt the remaining butter in a saucepan and add the sugar, breadcrumbs and cinnamon. Mix well.


6. Once the dumplings are cooked, drain well then toss in the butter and breadcrumb mixture.  Serve hot, liberally sprinkled with icing sugar.


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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