The weather has definitely turned nippy, hasn’t it? Here’s a gorgeous dessert from Austria (a country which knows fine desserts!) that will warm you up a treat.
Ingredients
Melted butter and sugar for garnish 
110g dry breadcrumbs
1 tablespoon softened butter
1/2 teaspoon salt
4 tablespoons farina or fine semolina
115g unsalted butter, melted
12 plums or Italian prune plums
12 sugar cubes
125g plain flour or as needed
2 eggs, beaten
4 large Maris Piper potatoes
4 tablespoons caster sugar
Method
1. Scrub potatoes and place them into a large saucepan with enough water to cover. Bring to the boil and cook until tender, about 40 minutes. Drain and cool. When potatoes are cool enough to handle, peel and press through a potato ricer into a large bowl. Set aside to cool.
2. In a large bowl, combine the prepared potatoes, salt, egg and 1 tablespoon of butter until well blended. Gradually stir in the farina/fine semolina and then the flour. If dough is still wet, more flour can be mixed in. Turn dough out onto a floured surface and knead until smooth for about 5 to 10 minutes.
3. Split open each plum where it cracks and remove the stone. Replace each stone with a sugar cube and close.
4. On a floured surface, roll out the dough to a 5mm thickness. Cut into twelve 7.5cm squares. Place one plum into each square and bring the corners around to the top. Pinch together all of the seams to seal.
5. Bring a large saucepan of water to a slow boil. Place about 4 dumplings into the water at a time. Once they float to the surface, continue to cook them for about 5 more minutes. Transfer cooked dumplings to a covered bowl and keep warm.
6. Melt the remaining 115g of butter in a small frying pan over medium heat. Stir in breadcrumbs and 4 tablespoons of sugar. Continue to cook and stir until browned. Move the breadcrumbs onto a plate and roll the dumplings in the mixture until entirely coated.
7. To serve, place a dumpling or two on a plate, sprinkle with a little sugar and a little extra melted butter.