The Dutchies LOVE their desserts. When in Holland, they serve dessert immediately after dinner, and it is commonly either custard, yoghurt or Griesmeel pap. They call this pudding Griesmeel (sounds like Grease-may-el) and it is basically a semolina and almond pudding.
Whenever I have been to Holland I seek it out over all other desserts. Of course, the Dutch buy this ready made from the supermarket (with 50 additives in it) or Dr Oetker’s packet mix, but to me this is about as insane as buying pancake mix and adding egg and milk (what else is in pancakes other than egg, milk and flour?) – madness!
I left Holland highly addicted to this stuff, and decided I had to learn how to make it (without the packet and the additives). So, after years of secret laboratory work, here is the recipe. It’s pretty simple.
Griesmeel doesn’t look very appetising, but is totally delicious, and the perfect dessert if you have just had dinner and haven’t quite filled the gap. Also, it is perfect hot or cold, so you can make it and eat it later, or straight away (if you can’t wait for it to cool).
Ingredients
Note: I never really measure this recipe (or anything to be honest), and it always works out, so make it without fear! I love measuring with my hands (makes cooking even more fun). It makes enough for 4 people, but never really enough (if you know what I mean).
- approx 1/2 litre Milk
- 1 heaped handful of sugar
- 1 heaped handful of semolina
- 1 heaped handful of ground almonds (I grind my own with the skin attached, but you can use almond meal)
- a capful of almond essence
What you will need
- Medium sized saucepan
- Wooden spoon
- Patience
What to do
- Add all of the ingredients to the saucepan, and over a fairly low heat and stir
- Continue to stir until the ingredients start to thicken – this takes about 10 mins, and I liken it to thickening custard
- Remove from the heat and serve
- You can add a knob of butter into this just before you serve it
- You can also add this to a pudding mould and chill
Is often served with a berry coulis, but I think it steals from the subtle almond flavour, so I don’t! Sometimes I pre-make griesmeel and store it in small plastic jelly containers for the kids for a treat.
Getting re-rooted 