Quite a few Austrian sweet dishes and puddings are filled with a jam-like plum spread called Powidl and I thought it would be useful to devote a quick feature to this delicious preserve. You’ll find Powidl in my recipes for Germknödel and Mohnstrudel but it’s also used to fill Pofesen, Buchteln and Powidl-Tascherl. A delicious preserve made purely from plums, this authentic Powidl recipe doesn’t use added sugar. It’s made by simply cooking and reducing plums to a thick, spreadable consistency.
Good-quality Powidl is not readily available to buy in shops, even in Austria, so I wanted to share the recipe for making Powidl at home.
In Austria, we use Zwetschken (prunus domestica subsp. domestica) to make Powidl. You can see some photos of our Zwetschken tree at home in Austria in this post here. Without access to prunus domestica subsp. domestica, it’s best to find damsons (prunus domestica subsp. insititia) instead of the huge round plums you’ll find in the supermarkets. Either way, ensure to use very ripe and very sweet fruit for making this Powidl recipe.
Please note again that real Powidl isn’t made with sugar and is therefore not a ‘jam’.
As a rule of thumb, you’ll end up with 20% of the initial plum weight when making Powidl, for example 5kg of plums will cook down to 1kg of Powidl.
How to make Powidl
Take a quantity of Zwetschken/damsons/plums (e.g. use 2.5kg to make 500g of Powidl), halve and de-stone the fruit. Add a few de-stoned dried plums if you like. It adds an additional layer of flavour complexity to the Powidl.
You can add grated lemon zest, a little bit of ground cloves and/or cinnamon and some dark rum (Stroh if you are going all Austrian).
Bring to a boil in a suitable pot and slowly simmer on a low heat for several hours
Continue until the plums have cooked down to a dark purple or brownish pulp – a viscous paste which is spreadable i.e. it shouldn’t be too runny and not too thick.
Fill into jam glasses.
This authentic Powidl preserve contains the pure essence of plums and won’t taste of sugar like typical jams.
Where to buy Powidl
Real Powidl can’t be bought in supermarkets. However, I did see that Darbo Powidl sells here. I would like to add that I have never tried and tasted this product. Please also note that Powidl such as this is made with the addition of sugar.
I love pancakes and am very excited indeed about all the pancake recipes coming out of this month’s #BreadBakers theme, kindly hosted by Mayuri Patel blogging at Mayuri’s Jikoni. Love the versatility of pancake batter and the many different pancakes the world has to offer, from Austrian Palatschinken to Indian Dosa, from sorghum flour pancakes to these galettes de sarrasin, a buckwheat flour pancake recipe from the North of France.
This recipe uses 100% buckwheat flour. The buckwheat flavours mingling with the ham, cheese, spinach and eggs are simply divine! For a lighter buckwheat pancake, take a look at my recipe for buckwheat groats pancakes, using a mixture of buckwheat and wheat flour.
Galettes de sarrasin recipe
Prepare the batter the night before baking the pancakes. The galettes de sarrasin are easily assembled and make for a stand-out weekend breakfast!
For the batter
150g buckwheat flour
1 large egg
Butter for the frying pan
For the filling – per galette
20g cheese, grated (use Comté for a more traditional galette de sarrasin; mature cheddar will also work well)
1 thin large slice of good-quality ham
A few baby spinach leaves
Freshly ground black pepper
How to make galettes de sarrasin
Make the batter in the evening before making the pancakes. In a medium bowl, combine the buckwheat flour with the salt, milk, water and the egg. Whisk thoroughly. The batter should have the consistency of pouring cream.
In the morning, heat a large frying pan (I used a pan 30 cm in diameter) to a medium heat and add about 1 teaspoon of butter to the pan and use a pastry brush to spread it evenly. Don’t be shy about the butter, it ensures the pancake can easily move around.
Pre-heat the grill to a medium heat.
Pour a good ladle of batter into the pan, lift the pan off the heat and swirl to distribute evenly.
Place the pan back on the heat, and when the top is no longer looking wet and runny, flip the pancake.
Place the slice of ham in the centre of the pancake.
Add the egg on top of the ham, ensuring the egg yolk settles in the centre of the pancake.
Scatter over the cheese, add salt and pepper and the baby spinach leaves, keeping the egg yolk centre uncovered.
Fold the 4 edges into the galette, keeping the egg and bits of the filling visible.
Place the pan under the grill to make the cheese melt and to cook the egg to the desired consistency.
Slide off onto a plate and repeat.
If you love the taste of buckwheat and want to bake more with this outstanding flour, take a look at my collection of the best buckwheat bread recipes.
Check out all the pancakes from different parts of the world that my fellow Bread Bakers have baked this month:
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.