Vegetarian cinnamon apple semolina pudding with spelt

Vegetarian cinnamon apple semolina pudding made with spelt semolina and milk, topped with stewed cinnamon apples and honey. A warm breakfast in 20 minutes, 353 kcal per bowl.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 12 min
• Total time: 17 min
• Calories: 353 kcal per serving
• Protein: 13 g
• Fat: 7 g
• Carbs: 63 g

Ingredients

• 500ml milk
• 60g spelt semolina
• 2 apples
• 1 tbsp honey
• 1 tsp butter
• 1 tsp cinnamon
• 1 pinch of salt

Method

You’ll need: saucepan · chopping board · knife · wooden spoon

1. Peel and core the apples and cut them into cubes.
2. Cook the apple cubes gently in the butter with the cinnamon and a splash of milk, covered, for 5 minutes until soft.
3. Bring the rest of the milk to the boil with the salt, whisk in the spelt semolina and leave it to swell over a low heat for 5 minutes, stirring.
4. Take the pan off the heat and stir in the honey.
5. Divide the semolina pudding between two bowls and top with the cinnamon apples.

Good to know

Semolina pudding with cinnamon apples tastes of childhood and winter holidays. With spelt semolina and just one spoonful of honey, it becomes a proper breakfast.

Swaps

Milk → oat milk (vegan – then replace the butter with coconut oil and the honey with maple syrup). Apples → pears. Honey → maple syrup. Spelt semolina → millet semolina (gluten-free).

Cooking tips

Whisk in the semolina so no lumps form. For a firmer pudding, use 10 g more semolina.

Storage

Keeps, covered, for 2 days in the fridge; reheat with a little milk.

Allergens

Contains gluten (spelt) and milk; suitable for children, but no honey for babies under one year old.

Frequently asked questions

How long does cinnamon apple semolina pudding keep in the fridge?

Keeps, covered, for 2 days in the fridge; reheat with a little milk.