Busy times over here, finished my second exam of three this week….big sigh….did ok (enough) on both. Friday last exam. Also Friday A’s father and brother are coming for a pre-Christmas dinner. We’re leaving for Croatia on Sunday so we’ll be spending Christmas and also New Year’s day with my parents (who arrived there last Sunday). We’re taking A’s grandmother too, that’ll be the first time she’ll be visiting Croatia and also meeting the Croatian part of my family. I’m sort of tired because I went to bed too late last night because I was studying….I don’t think my writing is very coherent, sorry about that…
Anyway, as I was saying: a busy week. Still don’t know what too cook for Friday night. Also I’m trying to fit in the Daring Bakers December challenge.
The pudding you see in the picture above is a Dutch classic: Almond semolina pudding with red currant sauce. I made it for the 38th edition of SHF that is hosted by Kochtopf’s Zorra. For this pudding you just cook the semolina in milk, add some ground almonds, sugar and vanilla. To serve with the pudding I made the classic sauce to accompany it: red currant sauce. You can find small bottles of red currant juice in every supermarket in the Netherlands but I’m not sure how the situation is in other countries. Of course you could use fresh red currant juice (probably even better!). And a good substitute would be cranberry juice which is very red and very tart too.
The semolina that’s available in the Netherlands is a pretty fine one btw.
I used a pudding mould that isn’t really a pudding mould but a brioche pan. I bought it a while back but haven’t made brioche yet. It works very well for this pudding and I was very happy with the shiny appearence of the pudding. That’s probably because the mould is non-stick. The pudding didn’t come out by itself, I had to give it a hand by pulling the sides away from the mould. As soon as some air went up to the top it came out beautifully.
Almond semolina pudding
Â½ vanilla bean
1 l (4 Â¼ cup) milk
100 g (3 Â½ oz) semolina
50 g (Â¾ oz) ground almonds
75 g (2 â…” oz) sugar + extra
Cut the vanilla bean lengthwise and scrape out the vanilla seeds. Add the seeds to the milk.Let the vanilla steep in the milk on low heat for 15 minutes.
Mix the semolina, almonds and sugar. Add the mixture to the hot milk. Bring to a boil and allow to cook. Cook and stir for 5 minutes. Rinse a pudding mould with cold water and add the pudding. Sprinkle with sugar to prevent the forming of a crust. Allow to cool to room temperature. Chill in the fridge for a few hours.
Place a big plate ovet the pudding mould and invert it to get out the pudding. Serve with the red currant sauce.
Red currant sauce
rind of Â¼ lemon (only the yellow part)
100 ml (scant Â½ cup) water
300 ml (1 Â¼ cup) red currant juice
1 tbs potato starch
60 g (2 oz) sugar
Allow the lemon rind to steep in the water for 5 minutes.
Mix the potato starch with a little bit of water until lump free.
Add the red currant juice and bring to a boil. Add the potato starch water mix whilst stirring. Add the sugar and allow to cook for 1 minute. Allow the sauce to cool down completely.