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.