Semolina pudding with blueberry sauce
This is a trip to my childhood.. I remember how my mum used to make this for dinner! Sometimes I think about all the stuff we used to get for meals, some of them would be probably better as a dessert 😅 But don’t think that I criticize my mum, I was very picky so I don’t blame her for sometimes cooking something she knew I would be happy to eat.
My favourite way to eat this was with lots of butter on top (which would melt) and cacao powder. And one has to eat it in a circles - start in a random place near the edge of your bowl and you keep going in circles until you get to the middle, where there is the most butter and cacao. On this vegan version I didn’t put butter (simply because I don’t like taste of it on its own) or cacao powder but blueberry sauce which is delicious too! But you can put on it anything you fancy. Except for cacao I can imagine cinnamon sugar would be nice 😊
Serves 2
Ingredients
Semolina pudding
4tbsp semolina
500ml milk (I used oat)
Blueberry sauce
80g blueberries (fresh or frozen)
1/2 tsp cornstarch
1 tsp lemon juice
Method
Semolina pudding
Pour milk into a small saucepan, add semolina and quickly whisk so there are no lumps.
Bring to the boil while stirring all the time and then cook for 5 minutes (again, stirring all the time).
Serve hot in bowls and your choice of topping!
Blueberry sauce
Put blueberries and 2 tbsp of water into a small saucepan and bring to boil - it doesn’t take long.
Meanwhile mix cornstarch with 1tbsp water and add to the saucepan together with lemon juice and simmer for about 5minutes.
I usually kind of mash the blueberries so they let out more of juice but there are still some pieces.
Notes:
You can make the blueberry sauce in advance and keep in the fridge