Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Plum | 1 medium (66g) | 30 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250 gr. of lukewarm flour
- 12 gr. of yeast
- 40 gr. of sugar
- 1/8th litre (1/4 pint) of lukewarm milk
- a pinch of salt
- 50 gr. liquid butter (or margarine)
- one (entire) egg
- plums
Directions
Put 250 gr. of lukewarm flour into a pot, and make a mould in the middle.
Mix 12 gr. of yeast, 40 gr. of sugar, 1/8th litre (1/4 pint) of lukewarm milk, a pinch of salt, 50 gr. liquid butter (or margarine) and one (entire) egg.
Pour mixture into flour and knead into a smooth dough. Leave to raise for 30-40 minutes.
Cut the plums (Damsons are the best) in half, and take out the stones.
Spread the dough into a buttered pan some 1˝ fingers high. Cover the dough with the plums in a circular pattern.
Bake at medium temperature. Sprinkle with sugar before serving.
Category:Luxembourgish Recipes
Category:Luxembourgish Desserts