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Pluma Moos Recipe

Homemade Pluma MoosTraditional German Pluma Moos
(Source: Adapted by Don Bell)

Be sure to try this German pluma moos recipe. It makes a traditional fruit soup that German Mennonites prepared  on Saturday for serving on Sunday, a day of rest. Cold or warm, German moos makes a festive dessert treat for Christmas or Easter or any occasion.

Grandma's Pluma Moos Recipe

Submitted by a Reader

Grandma taught us how to make traditional German Moos (pronounced mouse), and this is exactly how she said to do it.

Storage Tip

Cool your moos to room temperature before refrigerating for up to 3 days.

Pluma Moos Ingredients:

2 cups each prunes and raisins
4 level tablespoons flour
1/2 to 2/3 cup sugar
2 cups milk, approximately
1/2 teaspoon salt
1/3 teaspoon cinnamon
Cream, enough to thicken

Place the fruit in a saucepan and pour enough water to cover the fruit. There should be about 2 inches of water in the saucepan all the time. Boil the fruit for 1-1/2 hours, adding water as needed, until the fruit is very tender.

Mix the flour and sugar together. Slowly pour the milk into the flour-sugar mixture, stirring constantly until smooth. (I do this in a gravy shaker.) Then, slowly pour into the boiling fruit mixture, stirring constantly until it comes back to a boil.

Occasionally when I do this the mixture curdles, but if you keep on stirring the curdles should disappear. Add salt and cinnamon. Cool.

When it is cold, add some heavy cream until the mixture is the consistency you want. Serve to an amazed and happy group of people.

Be sure to try this Old World recipe and make pluma moos a tradition at your house.

Pluma Moos Recipe

Submitted by Ann Goertzen

Here is a family recipe for old fashioned Pluma Moos that I have used with good results. Enjoy! —Ann Goertzen

Serving Tip

Serve your moos with heavy cream, if desired.

Pluma Moos Ingredients:

7 cups water
1 cup pitted prunes
1 cup raisins
1 cup sliced dried apples
1/2 cup each dried sliced apricots and peaches

Combine ingredients and cook for 15 minutes until fruit is tender but not overcooked.

Combine 1/4 cup cornstarch, 1/2 cup sugar, 1 cup cold water, and 1/4 teaspoon cinnamon in a separate bowl; stir well, add to moos, cook until thickened.

Sometimes I add a jar of canned bing cherries or add about a tablespoon of cherry jello powder to the cornstarch mixture. Gives the moos a nice pinkish color.

Will be making this for Easter weekend!

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