Since I was a child, I have loved semolina pudding. In Hungary it is also a really common canteen food in the schools, and my most favourite day was when semolina pudding was for lunch.
This dessert is waking up very nostalgic memories in me : sitting in my grandma’s kitchen, eating semolina pudding topped with sugar and cacao and watching the cacao melting on the top, watching my grandma embroidering and talking about old times when my mother was still a child.
Funny that until last week I never thought about pimping up this easy and cheap dessert to a cup cake. I was already experimenting with a winter version of baked apples and cinnamon, but cherries and chocolate are also a heavenly combination. You can make the whole dessert in one little pot, so it is also an ideal vanlife meal.
Here is the recipe for you:
Ingredients for 3 big or 4 medium cup:
350 ml oat or soy milk
150 ml water
8 spoons of semolina
Sugar, cinnamon, vanilla
1 big bottle of cherry compote (350 g dry weight)
200 ml cherry juice (the liquide from your cherry compote)
3 spoons of starch
50 g chocolate
Vegan whipped cream
1 Boil the milk with 150 ml water in a little pot. Add 1 spoon of sugar, a pinch of cinnamon and a bit of vanilla. Pour the semolina spoon by spoon in it and stir it constantly until it thickens. When ready, put it away to cool down.
2. Mix the starch with a bit of cherry juice in a bowl and bring to boil the rest in a pot with a spoon of sugar. When it is boiling, mix in the cherry juice-starch combo, stir it until it thickens and mix the cherries in it.
3. Melt the chocolate. You can do it over steam, but I normally do not bother with it and it also works.
4. The best is to wait with layering until the semolina pudding and the cherry is cold, but if you do not want to, you can also layer when warm. First the semolina pudding, then cherry, chocolate, and then one more time semolina pudding, cherry, chocolate. Top it with whipped cream, grated chocolate and cherries.