Strawberry Baked Semolina Pudding
Author:Strawberry Baked Semolina Pudding featuring sweet strawberries baked under sugar-encrusted creamy semolina until bubbling & saucy. It's cozy, comforting, and so delicious!
Ingredients
- 1lb (454 grams) fresh strawberries
- 60mls (¼ cup) maple syrup , or ¼ cup of sugar but the fruit won't end up quite as saucy
- 1 cup (180 grams) semolina
- ⅓ cup (67 grams) cane or white granulated sugar , plus a little more for sprinkling
- ¼ teaspoon fine sea salt
- 1 teaspoon vanilla extract , or vanilla bean powder
- 2½ cups (600 ml) plant milk of choice
INSTRUCTIONS
- Preheat oven to 400°F (200°C).
- Slice the strawberries and put them in the bottom of an oven proof dish. Pour over the maple syrup and stir to coat.
- In a small saucepan add the semolina, sugar, salt and vanilla. Gradually add the milk, stirring as you go to work out any lumps.
- 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.
- Immediately spoon the semolina pudding over the top of the strawberries. Don't wait as it will get too thick and difficult.
- 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.
- Place in the hot oven and bake for 30 minutes. I recommend sitting it on a baking tray in case of any overflow.
- Once done either serve immediately or broil to make the top crustier.
NOTES
Store leftover pudding covered well in the fridge for 3 to 4 days. It reheats really well in the microwave or in a covered dish in a low oven.
NUTRITION
Serving: 1serving | Calories: 248kcal | Carbohydrates: 50g | Protein: 7g | Fat: 2g | Saturated Fat: 0.3g | Sodium: 137mg | Potassium: 327mg | Fiber: 3g | Sugar: 24g | Vitamin A: 222IU | Vitamin C: 44mg | Calcium: 160mg | Iron: 2mg
