Instructions

1. 1

   Bring the milk to the boil in a pan with the sugar, the vanilla sugar, the salt and the grated lemon zest. Sprinkle in the semolina while stirring and let it swell over low heat, stirring constantly.

2. 2

   Take the semolina off the heat and let it cool to lukewarm, stirring occasionally.

3. 3

   Preheat the oven to 180 °C top and bottom heat. Grease an ovenproof dish with the butter or margarine for the dish and dust it with the breadcrumbs.

4. 4

   Separate the eggs. Stir the egg yolks, the low-fat quark and the softened butter or margarine into the lukewarm semolina a little at a time.

5. 5

   Whisk the egg whites until stiff and fold them loosely into the semolina mixture in two batches.

6. 6

   Spoon half the mixture into the dish, spread the drained sour cherries over it, cover with the remaining mixture and smooth the top.

7. 7

   Bake the pudding on the middle shelf until it has risen and turned golden brown and the mixture is cooked through in the centre.

8. 8

   Mix the sugar for sprinkling with the cinnamon, scatter it over the hot bake and serve at once.