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.

Vegan Semolina Pudding with Red Currant Sauce - Click here to license this image from Stocksy

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

Vegan Semolina Pudding with Red Currant Sauce - Click here to license this image from Stocksy


to make the semolina pudding:

  1. Spray 4 forms with cooking spray.
  2. Place the non-dairy milk and sugar in a saucepan and bring to a boil.
  3. Add the semolina and begin stirring as it thickness.
  4. Stir constantly until it become a thick liquid.
  5. Pour the semolina into the 4 forms and place in the refrigerator to cool and set (about 2 hours).

to make the sauce:

  1. Remove the currants from the stem (a fork is very helpful to do this).
  2. Clean the currants in cold running water.
  3. Bring the water, sugar and lemon juice to boil.
  4. Reserve a few currants as garish.
  5. Add the currants and cook,
  6. Cook until the sugar is dissolved and the currants are very soft, about 10 minutes.
  7. Puree the mixture in a blender and then push through a strainer to get a smooth sauce.
  8. 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.

One response to “Vegan Semolina Pudding with Red Currant Sauce”

  1. Virginia says:

    Yum! This pudding is extraordinary and so tempting for someone with a sweet tooth like me.

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