Slivkový Knedlík


This dish is a traditional Czech dish, typically made with plums, but any stone fruit will work well. It’s a simple dish that can be served as a side or a main, and is easily adaptable to suit your taste. Serve with a dollop of cream or a scoop of ice cream for a delicious dessert.

Ingredients

  • 1kg of stoned fruit (plums, cherries, apricots etc.)
  • 250g of plain flour
  • 1 teaspoon of baking powder
  • 80g of sugar
  • 2 eggs
  • 125ml of milk

Method

  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Place the fruit in a large baking dish.
  3. In a bowl, mix together the flour, baking powder, sugar, eggs and milk to form a batter.
  4. Pour the batter over the fruit and bake for 30 minutes, or until the knedlík is golden brown and cooked through.

Description

This dish is a traditional Czech dish, typically made with plums, but any stone fruit will work well. It’s a simple dish that can be served as a side or a main, and is easily adaptable to suit your taste. Serve with a dollop of cream or a scoop of ice cream for a delicious dessert.

Potential Changes & Improvements

If you’re not a fan of stone fruit, you could try using apples, pears or berries instead. You could also add a little spice to the batter by adding a pinch of cinnamon or nutmeg. And, of course, feel free to experiment with different types of fruit to find your perfect combination.

What other food it works well with?

Slivkový Knedlík pairs well with roasted meats or poultry, as well as grilled vegetables. It’s also delicious served with a dollop of cream or a scoop of ice cream for dessert.

Common Mistakes

One common mistake is using too much flour, which will make the knedlík heavy and dense. Another mistake is not cooking the fruit long enough, which can result in a runny batter. Be sure to follow the recipe closely to avoid these mistakes.

Nutritional Information

One serving of Slivkový Knedlík (1/6 of the recipe) contains approximately:

  • 250 calories
  • 5g of fat
  • 45g of carbohydrates
  • 5g of protein

Allergens: eggs, milk


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