Seasonal Vegan, Vegetarian, Dairy free, Egg free recipe
This vegan semolina pudding is made with Sproud, a dairy free, pea based milk alternative.
Very thinly grate the peel off the lemon, make sure not to take off too much of the white part, yellow only.
Heat the Sproud, but don't boil and add the lemon peel. Turn off the heat and leave it for around 10 minutes.
Add the sugar to the semolina and combine.
After 10 minutes add the semolina/sugar blend to the Sproud, bring to the boil and simmer while constantly stirring for around 8 minutes until you have a fairly thick sauce.
Rinse a pudding mould or bowl with cold water and pour in the semolina pudding.
Leave in the fridge for at least 2 hours until set. Turn over onto a large plate and serve with cherry spread and soya cream.
(I have inherited 'fish' pudding mould from my grandmother, a right show stopper!)
When using the ingredients listed, this recipe is suitable for the following diets:
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.