Words by Karen Swan. Recipe by Pia Rowe
Pia does it again with her amazing, (and very pink!), whipped cranberry and semolina pudding!
Over to you Pia!
“Traditionally this should be made with lingonberries, but since I haven’t managed to find any in Canberra, cranberries work really well too. You can use other berries too (raspberries, red currants etc, or dried apricots are really delicious too), but depending on the berries you use, decrease the amount of sugar. This pudding should never be overly sweet and it makes a great nutritious afternoon snack for everyone.
The all-knowing Google tells me that polenta can be substituted for a gluten free version. Have not tried this myself though.”
2 cups frozen cranberries
4 cups water
3/4 cup semolina