Guest guest Posted October 17, 2008 Report Share Posted October 17, 2008 When I used to have school dinners at primary school many years ago, we often had semolina for pudding. It was our least favourite dessert. Invariably luke warm, with the consistency of lumpy wallpaper paste and with a wee dod of artificial-tasting strawberry jam in the middle, it was sickly sweet and slimy. I decided yesterday the time had come for me to try semolina again. This is one of the most delicious desserts I have ever made. Cherry and Almond Pudding 225g (8 oz) cherries, stoned and halved (I used frozen) 25g (1 oz) ground almonds 25g (1 oz) semolina 15g (1/2 oz) Demerara sugar 350mls (12 fl oz) soya milk (I used oat milk, almond milk would be good) 1 tsp almond essence flaked almonds Preheat the oven to Gas Mark 4/180C/350F. Divide the cherries between 4 ovenproof dessert dishes. Put the ground almonds, semolina, sugar, soya milk and almond essence in a saucepan and whisk well to get out any lumps. Bring to the boil, stirring continuously and continue stirring for a minute or two until the mixture thickens. Pour it over the cherries and sprinkle with flaked almonds. Bake for about 15-18 minutes until golden. Serve warm. Serves 4 Taken from A Vegan Taste of North Africa by Linda Majzlik Quote Link to comment Share on other sites More sharing options...
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