Semolina Pudding with Fresh Berries

This has been an exceptional year for berries, so we have made this delicious and easy dessert a few times with various berries. It is quick and easy to make and very enjoyable.

Japanese Wineberries

Serving Size: 4


for the pudding:

  • 4 cups non-dairy milk
  • 3/4 cup sugar
  • 1/4 cup vegan margarine
  • 1 cup semolina flour

for the berry sauce:

  • 12 ounces fresh berries (Japanese wineberries, raspberries, currants, blueberries,  etc.)
  • 1/4 sugar
  • 1 lemon, juiced
  • 1/2 cup water

Semolina pudding with Japanese Wineberries


to make the pudding:

  1. Place the non-dairy milk, sugar and vegan margarine in a medium saucepan.
  2. Bring to a boil and add the semolina flour.
  3. Cook stirring constantly until the mixture thickens.
  4. Place the pudding in 4 spray oiled ramekins and allow to cool.

to make the sauce:

  1. Clean the berries.
  2. Reserve a few whole ones to be garnish.
  3. Place the rest in a small saucepan.
  4. Add the water, sugar and lemon juice and cook until the berries are soft.
  5. If there are many seeds in the berries, consider pushing the sauce through a sieve.
  6. If you don’t mind the seeds, then allow the sauce to cool until ready to use.

to serve:

  1. When ready to serve, remove the semolina puddings from the form and place on individual dessert plates.
  2. Pour some of the sauce over each pudding and garnish with a few of the fresh berries.