Entertaining Dessert

Orange blossom semolina pudding with date and honey puree

Name: Orange blossom semolina pudding with date and honey puree recipe
Yield: 4
Ingredients: 1 1/2 cups (375ml) coconut milk or regular milk; 2 tbs honey; 1 cardamom pod, bruised (optional); 1 cinnamon quill; Zest of 1 orange, finely grated; 3/4 cup (150g) fine semolina; 1 tbs unsalted butter (optional); 2 tsp orange blossom water; 1 cup (280g) natural yoghurt (optional); 3/4 cup (105g) chopped toasted pistachios; 250g punnet raspberries; Seeds of 1/2 pomegranate; 8 medjool dates, seeds removed; 1/4 cup (90g) runny honey; 1/3 cup (90g) hulled tahini

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by Tom Walton

Sep 06, 2020

This indulgent Middle Eastern dessert can be made vegan by replacing natural yoghurt with a coconut alternative.

1 1/2 cups (375ml) coconut milk or regular milk
2 tbs honey
1 cardamom pod, bruised (optional)
1 cinnamon quill
Zest of 1 orange, finely grated
3/4 cup (150g) fine semolina
1 tbs unsalted butter (optional)
2 tsp orange blossom water
1 cup (280g) natural yoghurt (optional)
3/4 cup (105g) chopped toasted pistachios
250g punnet raspberries
Seeds of 1/2 pomegranate

Date puree (makes approx. 335g)

8 medjool dates, seeds removed
1/4 cup (90g) runny honey
1/3 cup (90g) hulled tahini

Method

1.

For the date puree, place the dates, 1/3 cup (80ml) boiling water and honey in a blender and whiz to a puree. Stir through the tahini and pinch of sea salt. You may need a little more water to thin out as it thickens up. You are looking for the consistency of smooth nut butters. Set aside at room temperature.
2.

Combine milk, 2 cups (500ml) water, honey, spices and orange zest in a heavy- based medium saucepan over medium- low heat and bring to a simmer. Whisk the semolina into the milk mixture in a slow stream and continue to cook over a low heat, whisking continuously, for 6-8 minutes until thickened and smooth. Remove from the heat, stir through the butter, if using, and orange blossom water.
3.

Divide the pudding in serving bowls and top with the date puree and yoghurt, if using. Scatter over pistachios, raspberries and pomegranate seeds to serve.