Prune dumplings

Method

1. Boil the floury potatoes until tender, then reduce to a puree or mash well. Mix in the flour, egg and sugar, and knead lightly to obtain a soft dough. Drain the prunes from the orange juice.
2. Take a piece of dough the size of the prune and flatten in the palm of your hand to make a round, quite thin container. Position one drained prune in the centre with a sugar cube inside. Close the dumpling, folding it around, or use a little extra dough to help close it, if needed. Seal in the shape of a ball. Do the same with the remaining dough, prunes and sugar cubes. You should have 12 dumplings.
3. Cook the dumplings in plenty of boiling water for 10 minutes or until you see them floating to the surface, which means they are ready.
4. Meanwhile, heat the butter in a medium saucepan and add the breadcrumbs and cinnamon. Take the dumplings out of the water using a slotted spoon, drain well and divide between warmed dessert plates. Sprinkle them with the spiced buttery breadcrumbs and some icing sugar, and serve hot.