Stewed Plums and Vanilla Pudding

by Donna
(Ottawa, Canada)

I got this from my mother-in-law in Germany and have been making it ever since.

Quick and easy!

I am a Canadian with Romanian parents, who married a German. We have a Greek son-in-law, so needless to say, the table on holidays is quite a mixture- perogies, spanikopita, baklava and Black Forest and everyone digs in.

I love to cook and have learned a lot from our German friends.

Stewed Plums and Vanilla Pudding

• Stew approx. 1 or 2 pounds of Italian plums (the ones used for phlammekuchen) with 1/4 cup sugar (adjust to your taste)
  
• Pour in a bowl once they are cooked and a beautiful red colour.
  
• Make a Dr. Oetker vanilla pudding asp the directions and as soon as it's done, pour that in the middle of the warm plums. It should go to the bottom with the plums sitting on top.
  

Once it's cooled, it's ready to eat. You don't need anything more!!!
Enjoy!

Donna from Canada


***********

Thanks, Donna, for sending this wonderful recipe in. It does bring back memories of what my Mutti used to make. I think she used dried plums (prunes) to make something similar. Not sure if in your recipe you are using fresh or dried, but I think both would work.

I love the idea of using a vanilla pudding ... makes this quite easy.

I recall my Mutti serving this with a type of seminola ... Cream of Wheat ... either as a thick pudding or, in fact, now I do remember her also making a type of seminola dumpling to serve with the stewed plums.

I really do love how old recipes bring back memories. You've done that for me, Donna, with this recipe. I hadn't thought about this for a long, long time. My Mutti died quite a few years ago ... and with her, a lot of her recipes. It is fun trying to recapture them though ... Danke!

Tschüss,
Gerhild :)