Baked Semolina Pudding With Cherries And Almonds
This delicious, fruity and sweet recipe can be both a main course and a dessert. You can make it with any type of fruit, fresh or canned. It takes its time in the oven to bake but it’s fairly quick to prepare, making it perfect for days when you’re at home and still too busy to cook.
Ingredients
- 1 l low-fat milk
- ¼ tsp. salt
- 1 tsp. vanilla essence
- 200 g semolina
- 50 g soft margarine
- 75 g brown sugar
- 4 eggs, separated
- 50 g raisins
- 30 g almond flakes or chopped almonds
- 800 g pitted cherries in fruit juice
- 20 g margarine, extra
- Preheat the oven for 200°C.
- Add salt and vanilla essence to the milk and bring it to boil. Stir in the semolina, reduce the heat and allow swelling for about 10 minutes, continuously stirring to avoid burning. Then remove the pudding from the stove and allow cooling down a bit.
- Slightly grease an ovenproof dish with margarine.
- Mix margarine, sugar and egg yolks in a large bowl until the mixture is creamy. Then stir it under the semolina pudding. Add raisins and almond flakes as well and mix thoroughly. Beat the egg whites until firm and mix it in the pudding.
- Fill half of the pudding into the ovenproof dish, spread the cherries on top and cover with the rest of the pudding. Distribute small pieces of the extra margarine over the pudding.
- Bake for 40 minutes until the pudding is slightly brown. Serve immediately.
Tips
- Use any other fruit instead of the cherries. You can also mix fruits. I like fruit in fruit juice because it contains less sugar, but canned fruit in syrup works just as well for the recipe.
- Replace the raisins with other dried fruit if you feel that would match better with the fresh fruit you are using, or simply because you prefer apricots, for example.
- You can also use hazelnuts, walnuts or pecans instead of the almonds.
