This recipe comes to us from Michael Björklund who runs the Maritime Pavillion in Mariehamm on the Aland Islands.
1/2 tbsp salt
10 dried prunes
1 stick of cinnamon
1 tbsp cornflour
Boil the milk and semolina, grease a baking pan and soak the prunes before boiling briefly. Then add 75g sugar, salt,cardamom, eggs and some flour to the milk and semolina and stir until you get a thickish mixture. Then put the mixture into the baking pan, decorate with flakes of butter and bake in the oven for 20 minutes at 180 degrees C.
Meanwhile in the plum juice heat 50g sugar and the cinnamon. Thicken with cornflour before adding the plums. To serve cut the semolina pudding into slices and garnish with the plums and some whipped cream.
A tip from the chef Michael Björklund:
in summer, leave to chill overnight in the refrigerator before serving cold the next day. This makes the pudding nice and moist.