Coffee Pudding with Berries

1. 1 Instant coffee 3 g
2. 2 Kefirpack 900 ml ≈ $2.13 120 ml
3. 3 Semolinapack 700 g ≈ $2.20 40 g
4. 4 Wheat flour 30 g
5. 5 Mixed berries (frozen)pack 300 g ≈ $3.50 40 g
6. 6 Sugar 35 g
7. 7 Baking soda 2 g
8. 8 Vanilla sugar 8 g
9. 9 Sunflower oil 5 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Dissolve 1 tbsp instant coffee in 50 ml hot water.

2. Mix room-temperature kefir² with the hot coffee and a pinch of baking soda; stir well.

3. Add 1 cup semolina³, ½ cup flour, ½ cup sugar, and ½ tsp vanilla sugar; mix and let sit for 20 minutes to thicken.

4. Gently mash 1 cup mixed⁵ berries (fresh or frozen) and fold into the batter.

5. Grease a baking dish, pour in the batter, and smooth the top.

6. Bake at 350°F (180°C) for 35–40 minutes, until a skewer comes out clean.

7. Let cool in the dish for 10 minutes, then invert onto a plate.

In short

• In the planner this dish is cooked for two days: reheat on day two.