This recipe comes from southern Bohemia, specifically from the Tabor region, and it was also prepared in Šumava. Igredients were used commonly available to households of the time for its preparation, both in the village and in the city. It was possible to prepare it as a main, very rich, dish for lunch or as a dessert thanks to its sweet taste.
- 700 g milk
- 5 psc egg
- 5 g salt
- 400 g semi-coarse flour 100 g fat
- 300 g plum
- 2 spoon plum jam
- 1 dcl water
- 100 g sugar
- Lemon peel
- 1 teaspoon potato starch 1 dcl Rum
- Whisk the eggs, add the milk, salt and gradually whisk the flour. Let rest rest for a while formed dough.
- Grease a deeper baking dish and pour the pancake batter into it and put it in a preheated oven at 170 degrees. When the dough is baked around the edges, take it out of the oven, tear the dough with forks and put it back in the oven until all the dough is baked. Pieces of torn dough should be formed, the so-called ´balls´, which are poured with plum sauce and served.
Put the pitted plums in a saucepan, add the plum jam, grated lemon peel, cover with water and bring to the boil. After approximately 10 minutes (it is not desirable to bail the plums completely) and season to taste. Mix the potato starch (maizen) in a little water, and boil it into the plums, then let it boil.
For a more modern version of the preparation of the emperor´s mess, it is possible to replace cow´s milk with an alternative vegetable drink, e.g. soy, both unflavoured and flavoured, according to the preferences of the diner.
Lard was used as fat in the past, but nowadays it can be replaced by oil if necessary.
Preparation of cooked plums can be used any other seasonal fruit, or its frozen version, which is currently available anywhere and anytime. White sugar can be replaced by its brown variant, from sugar cane, or excluded from the whole and use e.g. syrup of suitable flavour like – date, agave, rice and so on.