"Recipe: Griesmeelpudding - Semolina pudding" Top 5 Page for this destination Netherlands Local Custom Tip by ATLC
Netherlands Local Customs: 288 reviews and 290 photos
GRIESMEELPUDDING MET RODE BESSESAPSAUS – Semolina Pudding with Redcurrant Sauce
Unsweetened redcurrant juice is available in The Netherlands in 250 ml (1/2 pt; 1 cup) bottles, though cranberry or any other red berry juice could be used for this recipe.
There is another famous Dutch dessert made with this juice, it is called Haagse Bluf – a concoction of frothy egg whites, redcurrant juice and sugar, which is served with a thin rolled biscuit. History does not reveal exactly why the good citizens of The Hague are considered such ‘braggers’! (the dictionary translation of bluf )
INGREDIENTS for a 750 ml ( 1 ½ pt; 3 cup) pudding mould
For the pudding
500 ml (1 pt; 2 cups) milk
50 g (2 oz; 1/3 cup) semolina
2 tbsp. sugar
For the sauce
250 ml (1/2 pt; 1 cup) unsweetened redcurrant juice
2 tbsp. sugar
1/2 cinnamon stick
1 tsp. potato starch
3 tbsp. water
Bring the milk to the boil.
Add the semolina, stirring continuously until the milk comes to the boil again.
Lower the heat and continue stirring until thick and creamy – about 10 minutes.
Remove from the heat and allow to cool slightly.
Separate the egg, mix the yolk and sugar, and stir into the semolina.
Whisk the egg white until stiff and fold into the semolina.
Rinse the mould with cold water, pour in the pudding.
Cover and leave to set.
To make the sauce: mix the juice and sugar, add the cinnamon stick and bring to the boil.
Mix the potato starch with the water.
Add to the juice and stir until it comes to the boil again.
Lower the heat and cook gently for a further 2 minutes or until thickened.
Cover and cool.
Turn the pudding onto a serving platter.
Remove the cinnamon stick from the sauce and pour some of it over the top of the pudding. Serve the remaining sauce separately.
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