Hungarian Plum Dumplings (Szilvasgomboc) are a traditional food, this recipe comes from the Hungarian Cookery Book by Karoly Gundel (1956)

Serves 6

• 6 potatoes
• 3 eggs
• 40g (2oz) butter
• salt
• flour
• plums or damsons

Method:
Boil six mealy potatoes and rub them through a hair sieve. Add the butter, eggs, salt and as much flour as they will absorb but not too much. Roll it out and then cut it into squares big enough to hold a plum.