Semolina Pudding
A creamy, comforting semolina pudding made with milk and vanilla, topped with blueberry jam and a touch of lemon. A nostalgic childhood treat that comes together in about 20 minutes, with an easy dairy-free swap.
Ingredients
- 200 g semolina
- 1 L milk use dairy-free alternatives if needed
- ½ tsp vanilla extract
- 4 Tbsp jam I used blueberry jam, but you can use any jam you like
- 1-2 slices lemon
Instructions
- Pour the milk into a medium pot and bring to a boil over medium heat.
- Add the vanilla extract.
- Slowly sprinkle in the semolina while whisking continuously to avoid lumps.
- Cook for about 10 minutes, then remove from the heat. The texture should be a little thicker than sour cream.
- Let it cool down for a while.
- Serve warm or cold with jam and lemon slices on top.
Notes
No sugar is added to the base, the jam does the sweetening; stir a little sugar into the milk if you like it sweeter. For a dairy-free version, use your favorite plant milk. Best served fresh, but leftovers keep covered in the fridge for up to 2 days.