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Saffron Pudding w/ Cherry Rose Sauce (Vegan)

Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours

Ingredients

  • 2 cups (472 ml) soy milk
  • ⅓ cup (43 gr) Semolina
  • 1 (8 gr) sachet vanille sugar
  • 1 tsp vanille extract
  • 5 tbsp (white) sugar use less if you like it less sweet
  • Saffron strands (a good pinch, optional) a good pinch, optional

For the rose cherry sauce

  • 1 cup of cherries frozen
  • 1 ½ tbsp of sugar
  • 2 tbsp water
  • 2 tbsp rose water
  • 1 tbsp rose petals optional
  • For garnish (optional):
  • pistachios 
  • rose petals

Instructions

  • Bring the milk to a boil and stir in the semolina, vanilla extract, sugars and Saffron strands. Boil the mixture until it is a thick porridge. This will take about 7-10 minutes.
  • Rinse your pudding mold (mine was a Canelé shape) with cold water and pour the mixture into it. Once the pudding has cooled down in the mold, you can transfer it to the fridge and let it set there. This will take about 2 hours (depending on how cold your fridge is).
  • In the meantime, you can prepare the Cherry Rose Sauce. Put all the ingredients in a pan. Smash the cherries with a fork and let the sauce cook on medium heat until it has thickened (this takes about 10 minutes). Transfer the sauce to a bowl and let it cool off.
  • When the pudding is completely set, transfer it to a nice plate and pour over some of that delicious Rose Cherry Sauce. Sprinkle some chopped pistachios for crunch and garnish with rose petals for that extra romantic touch ;-). Enjoy your meal!TIP:- Use coconut or almond milk and vary with flavours! - Another way to serve this semolina pudding is to leave out the Saffran and serve it with nuts (hazel & almonds) and caramel sauce. It's too good! If you make my recipes, please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!