Baked Semolina Pudding with Berry Sauce
A tender baked pudding made from semolina porridge and egg, served with a warm berry sauce. It is soft and lightly sweet, easy to eat even for a little one with only a few teeth.
- Time
- 50 min
- Serving
- 254 kcal
- Ingredients
- ≈ $0.79
- Protein
- 10 g
Ingredients
- 1 Semolinapack 700 g ≈ $2.20 20 g
- 2 Milk 2.5%pack 930 ml ≈ $0.88 150 ml
- 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 4 Butterpack 180 g ≈ $1.58 3 g
- 5 Mixed berries (frozen)pack 300 g ≈ $3.50 40 g
- 6 Sugar 5 g
- 7 Starch 3 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Bring the milk2 to a boil, then slowly pour in the semolina1 in a thin stream, stirring constantly. Cook for 3–4 minutes until thickened, remove from the heat, and let cool to 50 °C.
Beat the egg, take half of it (about 25 g), and stir it into the porridge together with 2 g of sugar until smooth.
Grease a baking dish or small mold with butter4, spoon in the mixture, and smooth the top.
Bake in the oven at 180 °C for 20–25 minutes, until the center is firm and slightly springy. Or steam it for 20 minutes.
For the sauce, simmer the berries with 3 g of sugar and 2 tablespoons of water for 5 minutes, then mash and press through a sieve to remove the seeds.
Dissolve the starch in 1 tablespoon of cold water, stir it into the sauce, and boil for 1 minute. Let the pudding cool for 5 minutes, pour the warm sauce over it, and serve.
Tips
- Why it works
- Cool the porridge to 50 °C before adding the egg, otherwise the egg white curdles into flakes and the pudding turns grainy. Press the sauce through a sieve to remove small seeds.
- Substitutions
- Swap the berries for 40 g of banana or soft pear puree, and then you don't need the starch. Swap the semolina for 15 g of rice flour.
- Common mistakes
- Semolina lumps are left in the porridge: they show on the surface as white balls. Pour the grain in a thin stream and stir at once, and if lumps appear, press the mixture through a sieve with a spoon.
- Storing and reheating
- Keep the pudding in the fridge for up to 2 days, and the sauce separately for up to 2 days. Reheat the pudding for 20–30 seconds in the microwave, and warm the sauce in a small pot until warm.
- Serve with
- Serve warm for breakfast with the sauce on top or next to a slice of soft banana.
In short
- A child's portion for ages 1–3; suitable from 18 months. For younger kids, halve it and purée.
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