Friday, June 03, 2022


A very long time ago, back when I still just loved cooking and baking, but was far too insecure to engage in either, I loved watching other people prepare food. Not only that, I loved collecting recipes as well as cookbooks.
I have written before about adding little heart drawings next to the recipes I wanted to try out later, when I grow up. Semolina pudding is one of those desserts that captured my heart close to three decades ago.
Modest and simple to prepare, it is one of the staple desserts that pretty much everyone loves. It takes minutes to prepare, and if you are like me, you can enjoy it immediately. However, it is wonderful when it cools slightly, enough to form that wonderful firm top layer, so it can be topped with vegan whipped cream, fresh berries, and even a fruit confit, if you're so inclined.
On a final note, this pudding is to my liking, soft, lightly sweetened and paired with extra dark chocolate; if you wish to serve this pudding with a slightly thicker texture, add another tablespoon of dry semolina, but not more than that, because it will additionally thicken as it cools.

600 millilitres soy milk, cold
100 grams semolina
1 tablespoon unsweetened cocoa powder, sifted
2 teaspoons instant espresso powder
50 grams light brown sugar
100 grams extra dark chocolate, finely chopped
1 teaspoon vanilla bean paste

Take a large heavy-bottomed pot and pour in about 500 millilitres of soy milk. Put the pot over medium-high heat and let it heat up slowly and gently. Take a medium bowl and add in the dry semolina, brown sugar, cocoa powder, and the espresso powder, and whisk them together. As soon as the milk in the pot starts steaming, whisk together the dry semolina with the remaining milk, and pour it into the boiling milk. At this point, whisk it vigorously, and if needed, lower the heat to medium.
Cook, stirring constantly, for about 3-4 minutes, until thickened and creamy. Remove from the heat, add in the extra dark chocolate and the vanilla, and whisk quickly until blended. Divide the pudding between the serving bowls, and let it cool down to your liking. Top each serving with vegan whipped cream, fresh or frozen berries, and some more dark chocolate, and serve. Yields 6 servings.