For the dumplings: Combine all the ingredients for the dough thoroughly. De-stone the apricots. Do not split them, but stuff with a sugar cube soaked in apricot brandy. Divide the dough into 16. Flour your hands and wrap the dough around the apricots to form small dumplings. Cook for ten minutes in boiling water. Make sure the water is not too hot or the dumplings may fall apart!

For the toasted breadcrumbs: Melt the butter and lightly toast the breadcrumbs with the sugar. Add a little Grand Marnier and then gently toss the cooked dumplings in this mixture. Serve dusted with a little icing sugar and some apricot jam.