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Strawberry Baked Semolina Pudding

Strawberry Baked Semolina PuddingStrawberry Baked Semolina PuddingStrawberry Baked Semolina PuddingStrawberry Baked Semolina Pudding

Strawberry Baked Semolina Pudding featuring sweet strawberries baked under sugar-encrusted creamy semolina until bubbling & saucy. It's cozy, comforting, and so delicious! 

Prep time: PT10M

Cook time: PT40M

Total time: PT50M

Rating

5 stars (4 reviews)

Keywords

semolina pudding, strawberry semolina pudding, vegan semolina pudding

Ingredients

Categories

Cuisine

Steps

  1. Preheat oven to 400°F (200°C).
  2. Slice the strawberries and put them in the bottom of an oven proof dish. Pour over the maple syrup and stir to coat.
  3. In a small saucepan add the semolina, sugar, salt and vanilla. Gradually add the milk, stirring as you go to work out any lumps.
  4. Warm over a medium heat, whisking constantly. If you stop it will get lumpy. Keep whisking until it's really thick like wallpaper paste. It should take 7 to 8 minutes. Then remove from the heat.
  5. Immediately spoon the semolina pudding over the top of the strawberries. Don't wait as it will get too thick and difficult.
  6. Smooth the top out with a spatula, pushing it right up against the edges of the dishes to create a bit of a seal, then sprinkle over a generous amount of granulated sugar. 
  7. Place in the hot oven and bake for 30 minutes. I recommend sitting it on a baking tray in case of any overflow.
  8. Once done either serve immediately or broil to make the top crustier.

Nutitrion

  1. Serving Size: 1 serving
  2. Calories: 248 kcal
  3. Carbohydrates: 50 g
  4. Protein: 7 g
  5. Fat: 2 g
  6. Saturated Fat: 0.3 g
  7. Sodium: 137 mg
  8. Sugar: 24 g
  9. Unsaturated Fat: 1.5 g

Reviews

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