Grumbeersupp mit Quetschekuche

Step 1: Mix 9 oz plain flour, ⅛ oz fast-action dried yeast, 1 ⅜ oz sugar and 1 pinch salt. Add ½ cup milk, 1 ⅜ oz butter and 1 egg and knead for 5 minutes into a smooth, soft dough. Cover and leave somewhere warm for 40 minutes until doubled.

Step 2: Meanwhile melt 1 oz butter in a large pot over a medium heat and soften 1 onion, 1 carrot, 3 ½ oz celeriac and 1 leek for 8 minutes without browning.

Step 3: Add 2 lb floury potatoes, 5 cups vegetable stock and 1 tsp dried marjoram. Bring to the boil, then simmer gently, half covered, for 25 minutes, until the potatoes break when pressed against the side of the pot.

Step 4: Heat the oven to 400°F (350°F fan). Roll the dough to fit a greased 25 × 35 cm tray and press it in. Set the 1 ¾ lb Zwetschgen plums on it in tight rows, cut side up and overlapping like roof tiles. Leave 10 minutes.

Step 5: Bake the cake for 25–30 minutes, until the dough edges are golden and the plum juices bubble. Sprinkle with 2 tbsp cinnamon sugar while hot.

Step 6: Mash the soup roughly with a potato masher or blend half of it, so it is thick but still has pieces. Stir in ½ cup single cream and 1 pinch grated nutmeg, warm through and season with salt and pepper. A common mistake is blending it all to glue; keep some texture.

Step 7: Ladle into bowls, scatter with 2 tbsp parsley and serve with a slice of warm plum cake on the side for dipping.