Traditional recipes

Pudding with semolina and plums

Pudding with semolina and plums

When I tasted this pudding. .... I remembered the sweet childhood that my mother used to make .... semolina with plums or cherries ... and jam .... how good it was ..... :) ♡♡ ♡

  • 1l milk
  • 250g gray
  • 2 eggs
  • 200g old
  • 100g butter or margarine
  • peel of a lemon
  • 300g plums from compote
  • plum jam (optional)

Servings: 8

Preparation time: less than 30 minutes

RECIPE PREPARATION Pudding with semolina and plums:

Put the milk on the fire with sugar and grated lemon peel. Let it boil. Add the semolina in the rain, stirring with a fork. Allow to cool slightly. Then add the butter and beaten eggs well, stirring gently.

Add the diced plums, drained a little before. Mix well. Put the composition in a tray (36 cm in diameter) greased with oil and bake at 180 ° for 30 minutes until golden. Let it cool. I garnished it with a little plum jam.

Good appetite!!!

Tips sites


You can also use fresh plums. Then you should not drain them.

Granny with semolina & # 8211 recipe for granny, Kaiserschmarren or császármorzsa

Grilled blackberry & # 8211 grandmother's recipe for snacks, Kaiserschmarren or császármorzsa. Recipe for pancakes with semolina fried and broken in a pan, served with apricot or plum jam and vanilla powdered sugar. Imperial crumbs. An old dessert, simple and fast. Traditional Banat and Transylvanian dessert of Austro-Hungarian origin.

Șmora is without a doubt one of the fastest Transylvanian and Banat desserts, coming on the Austro-Hungarian chain. Smorni or şmora is a kind of thicker pancake that contains eggs, flour, semolina and milk. Fry over low heat in a pan and break with 2 tablespoons or a spatula. Then serve powdered with vanilla powdered sugar and topping with apricot, plum, etc. jam.

Oana I published a few years ago the Austrian recipe for Kaiserschmarrn (Imperial Fririmituri) which is prepared only with flour, as her grandmother used to make it (the recipe here). Now it's my turn to show you how my grandmother made this wonderful dessert.

There is no original blackberry recipe. It can be made either with flour, or only with semolina, or with a combination of flour and semolina (a lot of semolina and less flour), the version that my grandmother made and the one that I also make.

About blackberries, blackberries, Kaiserschmarren or császármorzsa

There are several theories about the origin of this much-loved dessert. Some sources say the dessert was created for the wedding of Empress Sissi (Elizabeth I) to Emperor Franz Joseph I of Austria & # 8211 Grand Prince of Transylvania, Marquis of Moravia, Grand Duke of the Serbian Voivodeship, etc. (source).

Other theories claim that the dessert was created for Empress Sissi but that Emperor Franz Josef would have said that she is preoccupied with her figure and that she will not eat something so consistent, so she devoured the whole plate with blackberry alone. Another variant says that at a hunting party this dessert was quickly embedded to the delight of the emperor. It is certain that the name of the dessert is related to the emperor (Kaiser).

Smoră or Kaiserschmarrn is found in almost all places in Austria but also in Hungary. Many Romanians discovered the snowshoe on the ski slopes and in the chalets in the Austrian Alps. Being so simple to prepare and so tasty, we have been making it for a long time at home (in Transylvania and Banat).

Grandma often made the main course of a hearty soup such as beans or mashed potatoes. From these quantities results 2-3 servings of semolina blackberry for dessert or 2 servings as a main course.

Similar recipes:

Pudding with cottage cheese

Pudding with semolina and cottage cheese, prepared with eggs, butter and milk

Macaroni pudding with cottage cheese

Macaroni pudding with cottage cheese and fruit syrup, flavored with vanilla

Cow cheese cake

Cake with dough prepared with milk and yogurt, with filling of cow's cheese, semolina and eggs, scented with vanilla sugar

Delicious pudding with cottage cheese - Quickly prepared, from 280g cow's cheese, 4 teaspoons of semolina, 4 teaspoons of butter and & # 8230

Put the pan on the fire and bring the mixture to the boil, then boil for another 5 minutes.

For the dough, mix the egg in a bowl until it foams.

Then pour the milk, add salt and semolina and mix again.

We pass the cheese through a sieve, then we add it to the mixture in the bowl.

Mix the ingredients very well, and at the end add the raisins.

Grease a baking tin, including the border, with melted butter.

Pour the cheese composition into the form, even out and grease with the remaining butter, using a brush.

Bake the pudding for 30 minutes in a preheated oven at 180 degrees Celsius.

After it cools, transfer the pudding to a plate and sprinkle with sugar.

Pudding with cottage cheese, semolina and vanilla & # 8211 as tasty as in childhood!

Pudding with cow's cheese is one of the magical dishes of childhood. We present you a successful pudding recipe with cottage cheese and vanilla, particularly fragrant and delicious. It is an extremely popular delight, adored by both children and adults. The fine and aerated pudding is prepared simply, in a record time.



1. In a bowl, mix all ingredients except egg whites.

2. Beat the egg whites in a bowl with a pinch of salt until you get a foam with soft tips. Carefully incorporate the beaten egg whites into the mixture with the cottage cheese. Get a homogeneous mass.

3. Pour the aromatic composition into a heat-resistant form, preventively greased with oil. Shape in a preheated oven to 180 degrees for 40-45 minutes. Baking time depends on each oven.

4. Get a red and appetizing pudding. Decorate it with powdered sugar. Serve your favorite cream or jam.

Note: Nutritional value per 100 g - 357 Kcal, Proteins / Fats / Carbohydrates - 29.8 / 11.4 / 33.5.

Pudding with sweet cow cheese, semolina and raisins!

The pudding with sweet cottage cheese, semolina and raisins is delicious, fine, soft, fluffy and moderately sweet. A useful breakfast for the whole family! We recommend that you prepare it! You won t regret!

-600 g of sweet cottage cheese (soft, pasty, we used one with 5% fat)

-70 g of sugar (or to taste)

-200 g of fermented cream

1.Mix the semolina with the fermented cream. Let them interact for 15 minutes, so that the semolina hydrates and swells.

2.Wash the raisins and cover them with boiling water. Let them simmer for 10 minutes. Then take them out of the water and dry them with paper towels.

3. Beat the eggs, caster sugar, vanilla sugar and a pinch of salt with the mixer until they turn into a frothy, fluffy and whitish composition.

Beating the eggs is optional. But the pudding with beaten eggs is much fluffier and finer.

4.Add the sweet cottage cheese and baking powder to the bowl with the semolina and cream. Blend everything with a blender until you get a fine and homogeneous composition (you can pass the cheese through a small sieve).

5. Gradually incorporate (in 3 steps) the egg composition into the cheese mixture, mixing with a spatula.

6. Add the raisins. Stir.

7. Line the bottom of the tray with baking paper. Grease the walls with butter and sprinkle with semolina.

8. Transfer the obtained composition to the prepared tray, spreading it evenly. Rotate and beat the table tray several times to flatten the surface of the pudding and get any air bubbles out of it.

9. Bake the pudding for 40-45 minutes in the preheated oven to 180 ° C.

10. Allow to cool completely. During this process she leaves a little.

11. Remove it from the tray and place it on a plate.

12. Portion it and serve it. You can prepare it in the evening and enjoy it for breakfast!

Method of preparation

Separate the egg whites from the yolks. Mix the egg whites until you get an aerated foam and then add the sugar in the rain, little by little, until you get a thick foam. Then add the yolks one by one and then in the rain add the breadcrumbs and semolina. Add the vanilla sugar, lemon peel and a few drops of vanilla essence. Mix well for a good homogenization.
Wallpaper a form (I used a bowl of yena) with butter and pour the above composition. Put in the oven (which I preheated) and hold for about 40 minutes.
Meanwhile, prepare the syrup: mix the milk with the sugar and lemon juice and bring to the boil in a few boils until the sugar melts.
When the pudding is ready (we do the toothpick test) we take it out of the oven, leave it in its bowl and pour over it, gradually, the syrup above. When the pudding will absorb all the syrup, let it cool and then put it in the fridge.

It is preferable to keep it in the fridge overnight. I sprinkled chocolate candies on top,
then I cut and then. I ate. good appetite!

Semolina pudding with cherry jam

1. Boil the milk together with the semolina, sugar, cinnamon stick, condensed milk,

Gray pudding

Boil the milk, add the salt powder, sugar, vanilla sugar, and when it boils pour it

Cake with semolina and plums!

This cake is very fine, fragrant and tasty. It simply melts in your mouth! You can prepare it with different fruits, but we believe that the most successful is the version with plums. It is very easy and quick to prepare: just mix the ingredients!


-2 large eggs (or 3 small eggs)

-190 g of fermented cream

-2 tablespoons of liquid honey

-2 teaspoons of baking powder


1. Break the eggs into a deep bowl. Add the fermented cream and mix well with a spoon (you don't need a mixer).

2.Put the sifted flour, a pinch of salt, sugar and semolina in a separate bowl. Stir.

3.Add the dry ingredients to the bowl with the eggs and cream. Stir until smooth.

4.Add melted and cooled butter, liquid honey and baking powder. Mix very well.

5. Transfer the dough obtained in a round tray with a diameter of 26 cm and the bottom lined with baking paper. Spread it evenly.

6.Wash and dry the plums. Cut them in half, removing the seeds.

7. Place the plum halves (peeled down) on the dough in the pan, pressing them a little.

8. Bake the cake for about 40 minutes in the preheated oven to 180 ° C. Given that the plums will be ready faster than the dough, after the first 15-20 minutes of baking cover the tray with a piece of baking paper (dry or moistened with water - depending on how hot your oven burns).

9. Allow the cake to cool for 15 minutes, then separate it from the walls of the tray with a thin knife. Remove from the pan and allow to cool completely.

10. Bring and serve this wonderful dessert.

If you prepare the cake with other fruits (even berries are suitable), you can simply mix them with the dough, then transfer it to the pan and put it in the oven.

You can also try to alternately place halves of plums and apricots on the surface of the dough. As a result, the cake will look like a multicolored flower.

Vanilla and plum pudding cake & # 8211 a fluffy, delicate, easy to prepare dessert

Today I recommend a cake with vanilla pudding and plums. This fluffy dessert has a wonderful taste and is prepared very quickly. You can find the recipe explained step by step in the lines below.

Ingredients for the cake with vanilla pudding and plums:

  • 200 g butter, 200 g sugar
  • 5 eggs, 2 vanilla-flavored pudding sachets
  • 250 ml milk, 15 tablespoons wheat flour
  • 2 teaspoons baking powder
  • 500 gr plums, powdered sugar (for decoration)

How to prepare the cake with vanilla pudding and plums?

Using the mixer, beat the butter with the sugar until it becomes fluffy. Then add eggs, one by one, vanilla-flavored pudding powder and milk. Sift the wheat flour with the baking powder and add it to the egg and butter mixture. We mix continuously.

Pour the dough obtained in a square tray (24 x 24 cm) lined with baking paper or greased with butter and sprinkled with flour.Wash the plums, cut them in half and remove the seeds. Put the plums on the dough and push them lightly inside.Put the tray in the preheated oven at 180 degrees for about 40 minutes. We do the toothpick test to check if the countertop has baked.

Insert a toothpick in the middle of the dough and take it out. If the toothpick comes out clean it means that the cake is baked. If, on the other hand, there are traces of dough on the toothpicks, it means that it must be left in the oven.

After the cake is baked, take it out of the oven and let it cool. After it cooled, sprinkle it with powdered sugar. We cut the cake into slices and serve it with our loved ones. Good appetite and increase cooking!