Old-fashioned dumplings

1. Sift the flour, baking powder and salt together. With your fingertips, lightly rub the butter into the flour mixture until it resembles coarse breadcrumbs. Beat the eggs and sugar until light and fluffy.

2. Using a butter knife, cut the egg mixture into the flour mixture until just combined. Be careful not to overdo it: the dough should not be too stiff or too soft (it should be similar to a scone mixture). If necessary, you can add ice water to achieve the desired consistency.

3. Pour cold water at least 5cm deep in a large, wide pot with a tight-fitting lid (the flatter and wider, the better). Add the cinnamon sticks and salt, and bring to the boil. Use a dessert spoon dipped in boiling water (to prevent the mixture from sticking to the spoon) to drop spoonfuls of the dough into the water – 4–6 dumplings at a time. Cover and steam for 10 minutes over moderate heat. Using a slotted spoon, scoop the dumplings into a greased ovenproof dish. Top up the boiling water in the pot if necessary and repeat until all the dumplings are cooked.

To serve: Sprinkle the sugar and mixed spice over the dumplings, then drizzle with the brandy. You can serve the dumplings as is with lemon wedges, with cream or custard. Otherwise, make a delicious brandy sauce.