Baked Millet Porridge with Dried Plums

A popular homemade dessert that can be served warm or cold. The addition of eggs makes the dessert slightly fluffier.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 65 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 200 g Millet, raw

  • 1 l Milk, whole milk

  • 1 pinch Salt, table

  • 40 g Butter, unsalted

  • 3 pieces Egg, fresh

  • 1 bag Sugar, white

  • 3 spoons Sugar, white

  • 120 g Dried plums

  • 1 spoon Butter, unsalted

Steps

  1. Sort through the millet porridge, rinse it, and drain well. Bring a liter of slightly salted milk to a boil in a pot. Add a little butter and the drained millet to the boiling milk. Cook the porridge slowly over moderate heat for about 20 minutes. Stir it a few times during cooking. Once the porridge is cooked, remove the pot from the heat and let it cool slightly.

  2. Preheat the oven to 180 degrees Celsius. Grease a deep ovenproof dish well with butter. Cut the plums into smaller pieces. Separate the egg whites and yolks into two bowls. Whisk the yolks together with vanilla and regular sugar until frothy. Beat the egg whites into stiff peaks. First, mix the yolks into the cooled porridge, then gently fold in the egg whites. Finally, mix in the dried plums. Pour the porridge into the greased dish and spread it evenly. Place the dish in the preheated oven for about 45 minutes.

  3. When the porridge is golden brown on top, remove the dish from the oven and let the porridge cool completely. Serve the cooled porridge on plates and enjoy.

Nutrition Information (Per 100g)

  • Calories: 161.12 kcal
  • Fat: 6.14 g
    • Saturated Fat: 2.64 g
  • Carbohydrates: 20.21 g
    • Sugars: 5.47 g
  • Protein: 4.91 g
  • Fiber: 0.98 g

Advice

200 g of millet porridge cooks to approximately 750 g.