Mock dumplings

Bring 625 ml (2 1/2 c) of the milk and the salt to the boil. Remove from the stove and cool slightly. Mix the cornflour with the remaining milk and beat in the egg yolks. Melt the butter. Add the cornflour and egg mixture to the hot milk. Heat slowly in a heavy-based saucepan, stirring continuously until the mixture thickens and comes to the boil. Remove from the stove plate. Beat the egg whites until soft peaks are formed and fold into the cooked mixture. Dip a serving spoon into the melted butter and drop spoonfuls of the cooked mixture into a pretty serving dish. Sprinkle lightly with cinnamon sugar. Repeat until all the batter has been used and sprinkle with cinnamon sugar. Serve hot or lukewarm.
Serves 5.