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.”
Ingredients:
Serves at least six.
2 cups frozen cranberries
4 cups water
3/4 cup semolina
3/4 cup sugar
pinch of salt
Method:
Bring cranberries and water to boil, simmer for 5-7 minutes.
Add sugar, salt and whisk in semolina.
Cook for another 5-10 minutes and let cool down. The fastest way to do this is to put your pot in a sink full of cold water.
When cooled down, beat with an electric whisk for about five minutes, or until it turns pale pink and increases in volume.
Sprinkle a bit of sugar on top to stop a film from forming. Eat cold with a splash of milk. Little ones might like a bit of extra sugar sprinkled on top, I like it as is – a little bit sweet, but with a definite tartness still there.
If you want a really silky pudding, push the berry-water mixture through a sieve before adding sugar and semolina. (I have never done this.)
