Powidl Recipe (Austrian Plum Preserve)


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.

Powidl Austrian plum preserve
Powidl Austrian plum preserve

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.


Powidl recipe

Please note again that real Powidl isn’t made with sugar and is therefore not a ‘jam’.

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Powidl recipe

This authentic Powidl preserve contains the pure essence of plums and won’t taste of sugar like typical jams. 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. 


  • 2.5 kg Zwetschken/damsons/plums
  • 1 lemon grated zest only
  • 1/2 tsp ground cloves and/or cinnamon
  • 2 tbsp dark rum


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
  • Stir frequently.
  • 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.


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.

Easy crème fraîche BBQ dip recipe


Living in Scotland means that I’ve had to wait until mid-July for my first BBQ of the year. When it arrived, the allotment was in full bloom and potatoes, berries and herbs were ready to be harvested. On the BBQ menu: chicken-filled cemita rolls, a potato salad with spring onions, a rhubarb and blackcurrant crumble with vanilla ice cream and this super tasty herb dip which improve will any BBQ, no matter what you are planning to serve. Try this BBQ dip recipe at your next al fresco dining opportunity, it’s versatile and goes with all grilled meats, sliced vegetables or simply with bread.

Crème fraîche BBQ dip
Crème fraîche BBQ dip – without turmeric

Quick crème fraîche BBQ dip recipe

This is another one of my mum’s recipes which I enhanced by adding a few teaspoons of turmeric – it gives the dip a beautiful light yellow colour (great for brightening up the table when the sun isn’t out for your BBQ…). This BBQ dip recipe with crème fraîche and curd cheese has always been a staple at family barbecues at home, it’s easy and quick to put together.

Turmeric dip
Turmeric dip


  • 250g crème fraîche or sour cream
  • 250g curd cheese (I used Łowicz Twarog Full Fat curd cheese)
  • 50g natural yoghurt or buttermilk
  • 2 garlic cloves, minced
  • 2 shallots, finely chopped
  • 2 handfuls mixed fresh herbs (chives, parsley, oregano, thyme, fennel), finely chopped
  • 2 tbsp lemon juice
  • 2 tsp turmeric powder (optional)
  • Salt and pepper to taste

How to make the BBQ dip

  1. Combine the crème fraîche (or sour cream) with the curd cheese and natural yoghurt (or buttermilk) and whisk for a minute to mix well, for an even and smooth texture
  2. Add the garlic, shallots, herbs and lemon juice and mix well
  3. Add the turmeric if using
  4. Season to taste
  5. Spoon into a decorative bowl and keep covered in the fridge until you’re ready to serve

Erdäpfelkas recipe (potato spread)


I wanted to share this recipe for one of my all time favourite bread spreads. This isn’t a cutting edge recipe riding on the latest food trend; it’s a delicious Austrian and Bavarian staple which deserves a mention as one of the best bread spread out there. My Erdäpfelkas recipe is based on mashed floury potatoes, finely chopped onion and sour cream.

Erdäpfelkas with chives

This Innviertler Erdäpfelkas’ (also Kartoffelkäse in proper German) recipe is a family recipe which works well year-round. There are many regional variations but this is how we make Erdäpfelkas in the Innviertel region of Upper Austria. It’s usually served as part of the typical evening snack, the Bredljausn, with Hausbrot or rye bread.

Erdäpfelkas (Kartoffelkäse)
Erdäpfelkas (Kartoffelkäse) on Hausbrot

Erdäpfelkas Recipe (Kartoffelkäse)


  • 750g floury potatoes, peeled and cut into chunks
  • 1 small onion
  • 80g sour cream
  • Salt
  • Pepper
  • Chives

How to make Erdäpfelkas

  1. Boil the potatoes
  2. Mash while still hot
  3. Add finely chopped onion and sour cream
  4. Season to taste
  5. Serve with chives