Latvian Semolina and Almond Pudding with Rhubarb

Name: Latvian Semolina and Almond Pudding with Rhubarb
Cuisine: Estonian
Ingredients: 30 ml/2 tbsp blanched almonds; 500 ml/17 fl oz/2¼ cups soya milk (or whole milk); 500 ml/17 fl oz/2¼ cups soya milk (or whole milk); 1 vanilla pod (bean), split lengthways; 30 ml/2 tbsp fine semolina; 2 large (US extra large) eggs, separated; 75 ml/5 tbsp caster (superfine) sugar; 45 ml/3 tbsp ground almonds; 300 g/11 oz rhubarb, cut into 3cm/1¼in pieces

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Estonia, Latvia and Lithuania

By Silvena Johan Lauta

Published 2009

About

In Latvia and Estonia, a semolina pudding, called bubert, is a popular midweek dessert because it is so easy to make. Ground almonds enrich this creamy pudding, which is made using soya milk because it has an extra-rich taste, although traditionally the recipe would use whole milk.

Ingredients

30 ml/2 tbsp blanched almonds
500 ml/17

Method

Put the almonds in a dry pan and toast over a medium-high heat, tossing regularly, for 2-3 minutes, or until golden brown. Pour the milk into a pan. Scrape the seeds of the vanilla pod and add to the milk, together with the pod itself. Bring to the boil, then remove the pod.

Per portion Energy 223kcal/929kJ; Protein 12.2g; Carbohydrate 8.7g, of which sugars 2.4g; Fat 15.5g, of which saturates 2g; Cholesterol 95mg; Calcium 147mg; Fibre 2.6g; Sodium 81mg.