Xerém Semolina Pudding

Name: Xerém Semolina Pudding (Pudim de Xerém (ou Xarém))
Yield: Serves four
Cuisine: Portuguese
Ingredients: ground cinnamon; 1 tablespoon of seedless raisins, hydrated in cherry brandy or port wine; ½ cup coarse corn semolina; 1 tablespoon of peeled toasted almonds, coarsely chopped; 2 cloves; 4 coffee spoons roasted sesame seeds; lime peel zest; 1 tablespoon of walnuts coarsely broken; ¾ cup sugar; 1 tablespoon of toasted pine nuts; 1 cup of water; 1 cinnamon stick; ¼ cup sunflower oil

Pudim de Xerém (ou Xarém)

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Best I(n) Can

By Akis Konstantinidis

Published 2016

About

Ingredients

¼ cup sunflower oil
½ cup coarse corn semolina
1

Europe
Portugal
Dessert
Vegan

Method

Preparation

Fry the semolina in oil over a medium heat, until lightly browned, add the syrup and dried fruit, mixing continuously for about a minute. Remove from heat and continue to mix until thickened. Set aside in the fridge.

Preparation for the syrup

Make the syrup and keep on a low heat, almost-but-