Cinnamon Apple and Burnt Honey Semolina Pudding
This recipe is a mix between a rice pudding and porridge that can be eaten as a satisfying breakfast or a quick and easy dessert.
I eat porridge for breakfast quite frequently and also enjoy a sweet coconut rice pudding for dessert.
To my porridge I like to experiment by replacing the oats with similar ingredients such as chia seeds, sago or quinoa flakes. To take my experimenting to the next level I decided to use semolina instead of the oats in porridge or the rice in rice pudding.
For the flavouring I opted for apple and cinnamon – an oldie but a goodie.
After playing around with the recipe I decided that caramelized apple slices on top of the pudding and beautiful vanilla & cinnamon cooked into the semolina delivered the best taste result.
To add more depth I topped the pudding with a burnt honey sauce and roasted nuts for the satisfying crunch texture.
If you’re after a delightful creamy and moreish breakfast option or a sweet way to finish a meal this recipe will have you covered.
Why this recipe makes the website – the result I ended up with blew my expectations. I could but the spoon down!
- 600ml milk
- 60g sugar
- 1 tsn cinnamon
- 1 tsn vanilla essence
- 70g semolina
- 15g butter
- 2 apples
- 40g butter
- 2 tbsn maple syrup
- ½ tsn cinnamon
- 80g honey
- 40g water
- 80g mixed almond/hazelnut/brazil/macadamia nuts
- Place the milk, sugar, cinnamon and vanilla into a saucepan on a high heat.
- Whisk the mix until it boils.
- Add in the semolina and butter, stir and reduce the heat down to simmer.
- Whisk continuously until the milk is soaked up by the semolina and the mix thickens (about 15 minutes).
- Remove off heat and divide the mix up between 4 bowls.
- Peel the apples and thick julienne cut them.
- Place the apple in a saucepan on high heat along with the 40g butter, maple syrup and ½ tsn cinnamon.
- Stir with a spoon until the apples caramelize and are slightly soft.
- Spoon the apples over the semolina pudding.
- Place the honey a saucepan on high heat for 1 minute or until it darkens in colour.
- Add the 40g water and stir until the mix slightly reduces and is syrupy in consistency.
- Spoon the honey over the pudding.
- Top with finely diced nuts and enjoy.
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