Griesspudding by the james kitchen
Griesspudding, a photo by the james kitchen on Flickr.

Recently I have rediscovered Grießpudding, the German cream of wheat or semolina pudding. It is the absolute comfort food and transports you right back to your childhood or a picture perfect warm & fuzzy memory of feeling coddled and a time where nothing can happen to you. We used to eat it with jam or cinnamon-sugar but our freezer is stacked with summer fruit and I liked the idea of juxtaposing the creamy pudding with a dollop of extra tartness from herbal, juniper-y & musky tasting blackcurrants. If unsweetened, I think blackcurrants have no resemblance to a sugary drink but deliver a more adult, almost flowery taste, a little old-fashioned, too. Like gin and the Queen Mum. Timeless. If you want to go even more adult, add Crème de Cassis.

Of course, one can play with the flavours and add vanilla, lemon peel, cinnamon to the milk & cream, even chocolate, too. Though I am a fan of the subtle creamy milk taste, equally enticing in fior-di-latte gelato or the Dutch blanke fla. Needless to say, this is full-fat milk. For a firmer pudding in a mould (like this pretty one with raspberries here) add one more tablespoon of Griess to the mixture.

A very useful tip: try to wait until the pudding has cooled just a little, otherwise you will, like me, have a burned tongue.


enough for a little mould & 6 small glasses

700ml (3 cups) milk
160ml (¾ cups) single cream
80g (4 tablespoons) caster sugar or less
80g (½ cup) semolina or cream of wheat (german: Weizengrieß)

Blackcurrants, frozen or fresh (at another time of year)

Add milk, cream and sugar to a saucepan and bring to a slow boil. Stir to dissolve the sugar and add the semolina. If you want a firmer pudding that holds its shape when unmoulded, add another tablespoon of semolina. Stir and simmer for about 3-4 minutes. Pour in glasses or ramekins or in your preferred mould and leave to cool.

For the blackcurrants: Cook the frozen currants with only a little water and no sugar until they are slightly soft and you have a little sauce. If that is to tart for you, add a little sugar or a splash of Cassis. Spoon over the slightly cooled puddings.


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