Apfel-Quark-Auflauf (baked apple and quark pudding)

Method

1. If the quark looks very wet, drain it in a sieve lined with a clean cloth for 20 minutes before starting; excess liquid stops the pudding from setting properly.
2. Whisk the quark, eggs, sugar, semolina, melted butter, vanilla and lemon zest together until smooth and evenly combined.
3. Toss the diced apple with the cinnamon, if using, then fold gently into the quark mixture.
4. Pour into a buttered rectangular dish. Bake at 180°C for 40 to 45 minutes, until the top is golden brown and the centre has only a slight, even wobble.
5. Cool at least 15 minutes before serving, warm or at room temperature; it firms up considerably as it cools. Dust with icing sugar if using.

Notes

• Drain the quark first if it looks watery, especially with lower-fat varieties, which tend to hold more liquid; skipping this step is the most common cause of a pudding that never sets in the middle.
• Do not overbake looking for a fully firm centre. This pudding continues to set as it cools; a slight wobble when it comes out of the oven is correct, not underdone.
• Dice the apple small and even. Large chunks release more liquid as they bake and can leave wet pockets in the finished pudding.
• It keeps for 3 days in the fridge, covered, and is good cold straight from the fridge as well as warm.

Ingredient substitutions

• Quark can be a mix of quark and cream cheese for a slightly richer result, or Greek yoghurt, well drained, in a pinch, though the texture will be a little tangier.
• Apples can be pears, or a mix of both.
• Semolina can be replaced with the same weight of fine breadcrumbs or ground almonds if unavailable.