The other day I made a dish called "dumph noodle," which is essentially sweet bread baked in ramekins then smothered in creme anglaise. It was delicious and I plan to write about the recipe on my site soon, but the question that has been hounding me is: where does dumph noodle come from? And why is it called dumph noodle?
The only thing I've been able to find on the internet is a reference to either an Amish or a German origin. Anyone else know some of this dish's history? I'd be much obliged!