Cherry lump

Ingredients for 4 servings:

• 2 rolls, stale
• ½ liter of milk
• 2 jars of sour cherries
• 1 liter juice (sour cherry)
• 1 vanilla pod(s)
• Sugar
• ½ pack of pudding powder, vanilla
• 2 eggs
• n. B. Flour

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 10 minutes; Total time approx. 4 hours 40 minutes

Soak the rolls in milk. When they are soft, squeeze them dry, then add the eggs and enough flour until the mixture forms a dough. Heat the cherries and cherry juice in a saucepan with the sugar and vanilla pod. Reserve some of the cherry juice beforehand and stir it into the vanilla pudding. When the cherries are hot, stir in the vanilla pudding. Bring everything to a boil. Then, using two small spoons, add the batter to the soup. When the dumplings rise to the top, they are cooked. The soup should be refrigerated and enjoyed ice cold. Unfortunately, my dumplings don’t last that long.