Late summer and autumn are the seasons for Damson plums and regular plums. When these little gems are available (at a good price) at the farmers’ market or supermarket, a delicious plum cake is often the first recipe that comes to mind for the first recipe of the season. It tastes excellent and is easy to make. But if you’re looking for something a little different, this Baked Semolina Pudding with Damson Plums is always a fantastic alternative. It’s quick to prepare and super delicious as well.
I’m a huge fan of all the desserts you can make with semolina. I loved the simple semolina pudding my grandma made when I was a child, and I’ve recently rediscovered this type of dessert. For some, semolina pudding and the like might seem a bit plain or even old-fashioned, but that’s precisely what I love about it. A semolina pudding takes very little effort to whip up, it’s sweet and delicious. I love it…
I wouldn’t necessarily call this semolina bake here »old-fashioned«, though it is certainly simple and straightforward. You just need to briefly cook the Damson plums so they soften up a bit. Then, you quickly mix the semolina pudding base, combine everything in a baking dish or skillet, and bake it in the oven. That’s all.
This semolina bake with the plum topping is the perfect dessert if you prefer things easy and uncomplicated – from preparation to serving. There’s no need for extensive decorating or stuff like that. Once the baked semolina pudding is ready, you simply place it on the table, and everyone can help themselves. This kind of shareable dessert is ideal for a relaxed dinner with friends or family.
The quark and baking powder in the semolina pudding make the bake wonderfully light and fluffy. I didn’t use too much sugar for the pudding itself because the plums add a fruity element and – for me – provide enough sweetness. If you prefer it sweeter, you might want to add a bit more sugar. The dessert is perfect perfect when served slightly warm. Light, airy, and delicious. However, you can also enjoy it cold if there are any leftovers, though the semolina pudding does become a bit denser when cooled down…
As you can see in the photos, we like to serve this bake with a little vanilla sauce on the side. You can make it yourself – our recipe for Apple Fritters aka. Schwäbische Apfelküchle, for example, includes a delicious vanilla sauce that would work perfectly here. Or you can just get some vanilla sauce at the supermarket – most stores here in Germany carry various products, and some of them are actually excellent…
Well, the baked semolina pudding also tastes delicious without the vanilla sauce »sidekick«. That said, a little whipped cream on the side never hurts. For that, however, I wouldn’t recommend using a store-bought ready-made product. It’s incredibly easy to quickly whip up some heavy cream with a bit of confectioners’ sugar or vanilla extract to get whipped cream… and it tastes miles better than that canned whipped cream. In my opinion. No offense.
As mentioned before, there is someone here who loves semolina-based desserts: me, myself and I! That’s why you’ll find plenty of other delicious treats like that here on the blog. Our Grießflammeri (Semolina Pudding) with Cherry Compote is delicious and could also be served with a simple plum compote – in case you want to stick with plums while they’re in season.
Speaking of plums – a true classic is a simple Zwetschgendatschi aka. German Plum Cake with Streusels. We bake it as often as possible during plum season because it’s just so tasty! Highly recommended if you’re craving a fruity plum cake.
INGREDIENTS / ZUTATEN
(5 servings)
For the plums:
16 oz. (450g) Damson plums
2 tbsp. brown sugar*
1 tbsp. water
1 splash of lemon juice
For the baked semolina pudding:
1 1/2 cups (360ml) milk
1 tsp. vanilla extract*
3.5 oz. (100g) soft wheat semolina*
2 tbsp. brown sugar*
2 tsp. baking powder
9 oz. (250g) quark (20% fat)
2 medium eggs, separated
1 pinch of salt
some butter for greasing
a few sliced almonds* for sprinkling
some brown sugar* for sprinkling
(5 Personen)
Für die Zwetschgen:
450g Zwetschgen
2 EL brauner Zucker*
1 EL Wasser
1 Spritzer Zitronensaft
Für den Grießauflauf:
360ml Milch
1 TL Vanille Extrakt*
100g Weichweizengrieß*
2 EL brauner Zucker*
2 TL Backpulver
250g Speisequark (20% Fett)
2 Eier (M), getrennt
1 Prise Salz
etwas Butter zum Einfetten
einige Mandelblättchen* zum Bestreuen
etwas brauner Zucker* zum Bestreuen
DIRECTIONS / ZUBEREITUNG
1. Wash, dry, halve, and pit the Damson plums. Place them in a small saucepan together with the brown sugar, water, and lemon juice. Heat up and cook the plums over medium heat for about 5–7 minutes. The plums should soften but not turn to mush or fall apart. Remove from the heat and let cool a bit.
2. Preheat the oven to 200°C (390°F). Grease a baking dish or ovenproof cast iron skillet* (Ø 23–24cm) and set aside. Separate the eggs for the semolina pudding – set the yolks aside and beat the egg whites with a pinch of salt until stiff peaks form. Set aside as well.
3. Add the milk and vanilla extract to a saucepan and heat it up. Mix the semolina with the brown sugar and baking powder. Once the milk begins to boil, stir in the semolina mixture. You should get a light, fluffy semolina pudding. Remove the saucepan from the heat, let the the pudding cool down briefly, then stir in the egg yolks. Next, stir in the quark, and finally, gently fold in the beaten egg whites.
4. Transfer the semolina pudding to the prepared baking dish/skillet and smooth distribute it evenly. Drain the plums a bit (there is probably quite a bit of liquid in the saucepan) and placePlace the plums evenly on top of the semolina pudding. Sprinkle everything with a few sliced almonds and some brown sugar, then bake pudding in the preheated oven for about 20–23 minutes. Remove it from the oven and let it cool down on a wire rack. You can serve the semolina pudding slightly warm or cold. If desired, dust with a little confectioners’ sugar before serving. Some vanilla sauce goes really well with this dessert, too.
1. Die Zwetschgen waschen, trocknen, halbieren und entsteinen. Zusammen mit dem braunen Zucker, Wasser und Zitronensaft in einen kleinen Topf geben und dann bei mittlerer Hitzezufuhr für etwa 5-7 Minuten köcheln lassen. Die Zwetschgen sollen weicher, aber nicht matschig werden oder zerfallen. Vom Herd ziehen und ein wenig abkühlen lassen.
2. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Eine Auflaufform oder ofenfeste Pfanne* (Ø 23/24cm) einfetten und zur Seite stellen. Die Eier für den Grießauflauf trennen – die Eigelbe zur Seite stellen und das Eiweiß mit einer Prise Salz steif schlagen. Zur Seite stellen.
3. Die Milch mit dem Vanille Extrakt in einen kleinen Topf geben und erhitzen. Den Grieß mit braunem Zucker und Backpulver vermischen. Sobald die Milch anfängt zu kochen, die Grießmischung unterrühren – es sollte ein lockerer Grießbrei entstehen. Den Topf vom Herd ziehen, den Grießbrei kurz abkühlen lassen, dann das Eigelb unterrühren. Als Nächstes dann den Quark unterrühren und zum Schluss das aufgeschlagene Eiweiß vorsichtig unterheben.
4. Die Grießmasse in die gefettete Form füllen und glatt streichen. Die weichen Zwetschgen (ohne die angesammelte Flüssigkeit im Topf) gleichmäßig auf dem Grießbrei verteilen. Alles mit einigen Mandelblättchen und etwas braunem Zucker bestreuen und dann im vorgeheizten Ofen für etwa 20-23 Minuten backen. Den Auflauf aus dem Ofen nehmen und auf einem Kuchengitter abkühlen lassen. Man kann den Auflauf leicht warm oder auch kalt servieren. Wer mag, kann das Ding noch mit etwas Puderzucker bestäuben. Etwas Vanillesoße passt hier auch prima.
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Here is a version of the recipe you can print easily.
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Baked Semolina Pudding with Damson Plums
- Prep Time: 00:20
- Cook Time: 00:20
- Total Time: 01:00
- Yield: 5 1x
- Category: Dessert
- Method: -
- Cuisine: Germany
- Diet: Vegetarian
Description
This is a German classic we love to make when the weather gets colder: a Baked Semolina Pudding with Damson Plums brings back happy childhood memories!
Ingredients
For the plums:
16 oz. (450g) Damson plums
2 tbsp. brown sugar*
1 tbsp. water
1 splash of lemon juice
For the baked semolina pudding:
1 1/2 cups (360ml) milk
1 tsp. vanilla extract*
3.5 oz. (100g) soft wheat semolina*
2 tbsp. brown sugar*
2 tsp. baking powder
9 oz. (250g) quark (20% fat)
2 medium eggs, separated
1 pinch of salt
some butter for greasing
a few sliced almonds* for sprinkling
some brown sugar* for sprinkling
Instructions
1. Wash, dry, halve, and pit the Damson plums. Place them in a small saucepan together with the brown sugar, water, and lemon juice. Heat up and cook the plums over medium heat for about 5–7 minutes. The plums should soften but not turn to mush or fall apart. Remove from the heat and let cool a bit.
2. Preheat the oven to 200°C (390°F). Grease a baking dish or ovenproof cast iron skillet* (Ø 23–24cm) and set aside. Separate the eggs for the semolina pudding – set the yolks aside and beat the egg whites with a pinch of salt until stiff peaks form. Set aside as well.
3. Add the milk and vanilla extract to a saucepan and heat it up. Mix the semolina with the brown sugar and baking powder. Once the milk begins to boil, stir in the semolina mixture. You should get a light, fluffy semolina pudding. Remove the saucepan from the heat, let the the pudding cool down briefly, then stir in the egg yolks. Next, stir in the quark, and finally, gently fold in the beaten egg whites.
4. Transfer the semolina pudding to the prepared baking dish/skillet and smooth distribute it evenly. Drain the plums a bit (there is probably quite a bit of liquid in the saucepan) and placePlace the plums evenly on top of the semolina pudding. Sprinkle everything with a few sliced almonds and some brown sugar, then bake pudding in the preheated oven for about 20–23 minutes. Remove it from the oven and let it cool down on a wire rack. You can serve the semolina pudding slightly warm or cold. If desired, dust with a little confectioners’ sugar before serving. Some vanilla sauce goes really well with this dessert, too.
Notes
Get your bake on!
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