Easy, quick and cheap? Not to forget delicious as fudge ;).
Almond Semolina Pudding
Equipment
- 1 Measuring Cup (to measure the milk)
- 1 Scale (to weigh the rest)
- 1 Pot (at least 800ml)
- 1 Whisk
- Cups or Moulds to fill
Ingredients
- 500 ml Almond Milk can be regular milk too, but why though?
- 200 ml vegan Cream
- 30 g soft Semolina
- 50 g chopped Almonds
- 50 g Marzipan the higher the amount of almonds the better
- 35 g Sugar
Instructions
- Measure all ingredients and set them aside. Roast chopped almonds in a frying pan without fat until they are golden brown.
- Put almond milk, cream and semolina in a pot and give it a whisk.
- Heat up the stove to the max and place the pot on it.
- Add Sugar and stir permanently with your whisk.
- As soon as the mixture starts heating up and steam appears, rip the marzipan into small pieces and mix it into the almond milk mixture.
- The semolina will soak up the almond milk and increase in volume more and more. So the almond milk mixture will become thicker and thicker. You keep it on the stove and mix it fastly until the consistency is lava like. The marzipan should be dissolved.
- Take the pot from the stove and fill the pudding into your bowls. If you want to eat it hot, let it cool for 5 minutes. Wait 20 more minutes at room temperature to have it something about mouth warm. If you like it cool, it will be ready after 2 hours.
- Enjoy!
Notes
Just a little Hint between us
Some people don’t like the skin that builds up on the pudding when it is cooling down. Honestly, I don’t understand those people and also don’t know what went wrong in their lives. At our home there was a battle going on for this skin. But I also have a heart for weired people, that’s why I will make your life a bit easier.
The skin on pudding builds itself in contact with air as it cools down. By avoiding the contact with air you will prevent the pudding building its skin. Just cover your pudding right after you poured it into the moulds with baking parchment. Put it directly onto the surface of the pudding. Take the baking parchment off when the pudding is cooled down and enjoy your skinless pudding. Science, Beeotches!
Have your tried making this Recipe?
Then tell me how you liked it and if you did something differently! Either use the comment box below or send me an email (you’ll find my mailing address in the “contact” section of the menu).
Feel free to post a picture of your creation on Instagram and tag me with @timmlicious and #timmlicious. Sometimes features come in faster than expected… just saying. Looking forward to seeing your creations, pudding addicts ;).
