Vegan Semolina Pudding with Red Currant Sauce
This is a popular traditional German treat with fresh berries from the garden that we have enjoyed today. It’s a quick and simple pudding to make.
Serving Size: 4
for the pudding:
- 1 quart non-dairy milk
- 3 ounces sugar
- 1 3/4 ounces vegan margarine
- 1/2 teaspoon vanilla (optional)
- 3 ounces semolina
for the red currant sauce:
- 12 ounces fresh red currants
- 1/2 cup water
- 1/4 cup sugar
- 1 lemon, juiced
- mint or lemon balm leaves as optional garnish
to make the semolina pudding:
- Spray 4 forms with cooking spray.
- Place the non-dairy milk and sugar in a saucepan and bring to a boil.
- Add the semolina and begin stirring as it thickness.
- Stir constantly until it become a thick liquid.
- Pour the semolina into the 4 forms and place in the refrigerator to cool and set (about 2 hours).
to make the sauce:
- Remove the currants from the stem (a fork is very helpful to do this).
- Clean the currants in cold running water.
- Bring the water, sugar and lemon juice to boil.
- Reserve a few currants as garish.
- Add the currants and cook,
- Cook until the sugar is dissolved and the currants are very soft, about 10 minutes.
- Puree the mixture in a blender and then push through a strainer to get a smooth sauce.
- Unmold the pudding onto dessert plates and dress with the sauce, a few currants and optionally either a mint leaf or a lemon balm leaf.
Any red berry can be used to make the sauce.