Vanilla semolina pudding

A rustic vanilla semolina pudding with spelt semolina and whisked egg white. This warm pudding takes you straight back to childhood. Ideal as a dessert – vegetarian, and also good as a snack.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 280 kcal per serving
• Protein: 14 g
• Fat: 10 g
• Carbs: 30 g

Ingredients

• 60g spelt semolina
• 400ml unsweetened almond milk
• 2 organic eggs
• 1 tbsp honey
• 1 vanilla pod

Method

You’ll need: saucepan · mixing bowl · wooden spoon · whisk

1. Separate the eggs and whisk the egg whites in a metal bowl until stiff.
2. Slowly bring the almond milk to the boil over a medium heat with the vanilla pod and the scraped-out seeds.
3. Sprinkle in the spelt semolina, whisking constantly.
4. Take the pan off the heat, remove the pod, sweeten with the honey and quickly stir the egg yolks into the hot pudding.
5. Finally, gently fold in the whisked egg whites with a spoon and serve the pudding straight away.

Good to know

Semolina pudding is baby food? Far from it. Folding in raw whisked egg white turns it into an airy cloud for chilly winter evenings.

Swaps

Spelt semolina → soft wheat semolina (same method). Almond milk → fresh milk (for a creamier, fuller texture; contains milk). Honey → coconut sugar (dissolved).

Cooking tips

Never let the egg yolk go into boiling pudding – it would curdle instantly into flecks of fried egg.

Storage

As you'd expect, semolina pudding sets rock hard as it cools, and the fluffiness is lost.

Allergens

Contains egg, gluten (spelt) and tree nuts (almonds). Not suitable in pregnancy (raw whisked egg white, yolk not cooked through). Because of the honey, it isn't suitable for babies under 1 year old.

Dairy-free recipes