Sweet Tooth Experiments

Category Archives: Pudding

Cinnamon Apple and Burnt Honey Semolina Pudding

Posted on Posted in Pudding .

Cinnamon Apple and Burnt Honey Semolina Pudding

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!

 

Ingredients:

Pudding:

  • 600ml milk
  • 60g sugar
  • 1 tsn cinnamon
  • 1 tsn vanilla essence
  • 70g semolina
  • 15g butter

Apples:

  • 2 apples
  • 40g butter
  • 2 tbsn maple syrup
  • ½ tsn cinnamon

Extra:

  • 80g honey
  • 40g water
  • 80g mixed almond/hazelnut/brazil/macadamia nuts

 

Method:

  1. Place the milk, sugar, cinnamon and vanilla into a saucepan on a high heat.
  2. Whisk the mix until it boils.
  3. Add in the semolina and butter, stir and reduce the heat down to simmer.
  4. Whisk continuously until the milk is soaked up by the semolina and the mix thickens (about 15 minutes).
  5. Remove off heat and divide the mix up between 4 bowls.
  6. Peel the apples and thick julienne cut them.
  7. Place the apple in a saucepan on high heat along with the 40g butter, maple syrup and ½ tsn cinnamon.
  8. Stir with a spoon until the apples caramelize and are slightly soft.
  9. Spoon the apples over the semolina pudding.
  10. Place the honey a saucepan on high heat for 1 minute or until it darkens in colour.
  11. Add the 40g water and stir until the mix slightly reduces and is syrupy in consistency.
  12. Spoon the honey over the pudding.
  13. Top with finely diced nuts and enjoy.

 

Cinnamon Apple and Burnt Honey Semolina Pudding

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Cinnamon Apple and Burnt Honey Semolina Pudding

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Cinnamon Apple and Burnt Honey Semolina Pudding

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Cinnamon Apple and Burnt Honey Semolina Pudding

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Pineapple Lime and Coconut Tapioca Pudding

Posted on Posted in Pudding .

Pineapple Lime and Coconut Tapioca Pudding

Pineapple Lime and Coconut Tapioca Pudding

I have done quite a few experiments with tapioca/sago with a varying range of results. To be completely honest 90% of the time the end result is disappointing, bland and needs more sweetness.

This recipe’s success was a major surprise. The flavors of coconut, lime, ginger and pineapple all make perfect sense to be combine into a lovely treat, though it’s the caramel sauce made with coconut milk and a slight tang of lime juice that really steals the show. This little addition brings the recipe to a new level and makes the dessert so moreish.

Ingredients:

  • 400g coconut cream
  • 625ml coconut milk
  • 40g white sugar
  • 100g tapioca pearls
  • 110g brown sugar
  • 300g pineapple
  • 1+ ½ tsn ground ginger
  • 4 tsn lime juice
  • 30g desiccated/shaved coconut, toasted

 

Method:

  1. Place the coconut milk, 200ml coconut cream and white sugar into a saucepan and stir on a high heat until the sugar is dissolved and the mix is boiling.
  2. Add the tapioca and bring the recipe down to a simmer and cook for 25 minutes stirring frequently until mix thickens and the pearls are transparent with a white dot in the center.
  3. Pour the mix into a bowl and leave aside to cool.
  4. Meanwhile to make the sauce place the remaining 200ml of the coconut cream and the brown sugar into a saucepan and stir on a high heat until well combine and the sugar is dissolved.
  5. Add the pieced pineapple, the ground ginger and the lime juice and stir for 3 minutes or until the mix thickens to a caramel consistency.
  6. Take the saucepan off the heat and leave aside to cool.
  7. Spoon half of the sauce and pineapple into the base of 6 cup ramekins.
  8. Spoon the tapioca mix into the 6 ramekins evenly.
  9. Top with the remaining sauce and pineapple.
  10. Sprinkle with the toasted coconut.
  11. Place in the fridge for 1 hour to set completely.

 

Notes:

  • I have topped with some pomegranate for some extra colour.

 

Pineapple Lime and Coconut Tapioca Pudding

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Pineapple Lime and Coconut Tapioca Pudding
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Pineapple Lime and Coconut Tapioca Pudding
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Pineapple Lime and Coconut Tapioca Pudding
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Pineapple Lime and Coconut Tapioca Pudding
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