Ingredients for 6 people:
200 g millet groats
1 l milk
1 pinch salt
40 g butter
1 packet vanilla sugar
3 full tbsp confectioner’s sugar
120 g dried prunes
1 tbsp butter (to grease the baking pan)
Pick, wash, and drain the millet groats well. Boil a litre of slightly salted milk in a pot. Add a little bit of butter and the drained groats to the boiling milk. Cook the porridge at a moderate temperature for approximately 20 minutes. Stir a few times while cooking. Once cooked, allow the groats to cool.
Heat the oven to 180°C. Grease a deep baking pan with butter. Cut the prunes into small pieces. Separate the egg yolks from the egg whites and put into separate bowls. Beat the egg yolks with the vanilla sugar and the confectioner's sugar. Beat the egg whites into a firm consistency. First mix the egg yolks into the cooled porridge and then also the beaten egg whites. Finally, add the dried prunes. Pour the porridge into a greased baking pan and spread evenly. Put the baking pan into the heated oven for approximately 45 minutes.
Once the porridge becomes golden brown on top, take the pan out of the oven and allow the porridge to cool fully. Pour the cooled porridge onto plates and serve.