I like puddings. Especially dessert puddings, although I don’t reject those with meat or vegetables either. But cold dessert puddings are my favorite, because a pudding recipe is not something stiff with precise ingredients. There is a dessert pudding for every taste: with fruits, with pumpkin, with semolina, with rice, with pasta, with chia, with amaranth, with chocolate.
Lately I’ve been playing with different kinds of gluten-free semolina, and in this recipe I used a buckwheat semolina that performed well in the pudding, it’s sticky and tasty. Sure, it has the characteristic gray color, but that didn’t stop me from enjoying the fragrant taste and moist texture of this pudding. You can use any kind of gluten-free semolina, and if necessary, adjust the amount of maple syrup.
Ingredients
For 4 servings
- 2 large peaches
- 250 grams of plant-based milk
- 40 grams of buckwheat semolina
- 20 grams of tapioca flour
- 2 eggs
- 20 grams of coconut oil
- 50 grams of maple syrup
- 1 sachet of vanilla sugar
- 1 teaspoon of rum essence
- A pinch of salt
Recipe Method
Put the milk on the fire in a saucepan. You can use any kind of plant-based milk. I diluted some coconut cream with a little water. When it has warmed up, add the buckwheat semolina and mix with a whisk until it thickens, 3-4 minutes. Let it cool down.
We turn on the oven and set it to 180 degrees Celsius.
Wash the peaches and cut them into thick slices. Place the slices on the bottom of the dish in which you will bake the pudding. I had a round yena dish, with a diameter of 20 cm.
In the saucepan with the boiled semolina with milk, put the salt, coconut oil, then the eggs, tapioca flour, flavors and maple syrup. Mix well with a whisk and pour the result over the peaches. Shake the dish a little, so that the batter slips between the peaches and we put it in the oven.
Let it bake for 30-35 minutes, until the surface turns golden and darker spots start to appear.
Remove from the oven, cover with a lid, a plate or aluminum foil. It is important that it is covered well, otherwise the pudding may crack on the surface, and thus the appearance will leave much to be desired. After it cools down, refrigerate for at least 4 hours.
Now you can cut it. It is perfect for hot days! Cool, juicy, fragrant! A delight!
