Old dutch semolina pudding with red currant sauce


  • 1 ltr. milk
  • ¼ vanilla pod
  • 1 tablespoon Van Wees Vanilla liqueur or 1 teaspoon Van Wees Bourbon Vanilla esprit
  • 50 grams of Van Wees Farmerboys with 1 teaspoon of liquid
  • 100 grams of semolina
  • 125 grams of sugar
  • pinch of salt
  • 2 teaspoons Van Wees Cinnamon liqueur, or ½ teaspoon Van Wees Cinnamon esprit
  • 1 egg white
  • 3 dl. red currant juice
  • 1½ spoon of potato starch


Slowly bring the milk with the seeds of the vanilla pod to boil, then add the Vanilla liqueur or esprit and let it steep for 15 minutes on a flame spreader. Mix the semolina with 75 grams of sugar and some salt and add to the boiling milk while stirring. Keep stirring until the mass is thick enough. Finally, add the Farmboys, the Farmboy liquid and after cooling down, the stiffly beaten egg white. Rinse a pudding tin with cold water and pour in the hot mass. Mix 2 tablespoons of redcurrant juice with the potato starch. Slowly heat the rest of the berry juice with the Cinnamon liqueur or esprit in a saucepan. When the juice is boiling, add the potato starch mixture while stirring to thicken the sauce. Eat the pudding hot or cold. Serve with a sprinkle of whipped cream, some fresh berries and some Farmboys around. Success guaranteed.