For the dumplings:
7 g dried yeast
250 ml lukewarm milk
500 g flour
100 g sugar
100 g soften butter
For the stewed damsons:
350 ml dry red wine
100 g sugar
1/2 tsp cinnamon
1/2 tsp ground cloves
700 g damsons, halved, stone removed
For the cooking liquid:
50 g butter
300 ml milk
3 tbsp sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Mix the yeast with some of the lukewarm milk and 1 tbsp sugar.
In a bowl, mix the flour and the remaining sugar and make a well in the middle. Pour the yeast into the well and dust with a little flour. Cover and allow to rise for 15 minutes.
Then add the rest of the milk, the egg and the butter and knead quickly into a smooth dough. Cover and allow to rise again in a warm place for at least 1 hour until the dough has doubled in size.
To make the stewed damsons, mix the wine, sugar, cinnamon and cloves in a pot and bring to the boil. Simmer on a medium heat for approx. 5 minutes without a lid. Then add the damsons and simmer for a further 10 minutes until the fruit softens.
Towards the end of the cooking time, melt the butter in a large pot and add the milk and the sugar. Re-knead the dough again thoroughly and break into 10 pieces. Roll them into balls and place in the lukewarm liquid.
Remove from the heat and allow to rise again with the lid on for another 15 minutes. Then turn up the heat and cook the dumplings until they have soaked up all the liquid and are crispy underneath.
Then turn down the heat to the lowest setting and simmer for a few minutes. Carefully remove the dumplings from the pot and serve with the stewed damsons.