Griessbrei with cherry compote
A warm, soft semolina pudding from German kitchens, topped with tart cherries and cinnamon.
- Time25 min
- LevelEasy
- Costabout £0.65 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the cherries, 40 g sugar and cinnamon stick in a small pan. Cook gently for 8 minutes until juicy and soft.
8 min - 2
Mix the cornflour with the water, stir it in and bubble for 1 minute until glossy. Remove the cinnamon stick and keep warm.
1 min - 3
Bring the milk, 30 g sugar and butter to a gentle simmer in a medium pan.
- 4
Rain in the semolina in a thin stream, whisking all the time so it does not lump.
- 5
Cook over a low heat for 4 to 5 minutes, stirring, until thick and creamy. Stir in the vanilla and lemon zest.
4 min 30 s - 6
Spoon into warm bowls and top with the cherry compote. Serve straight away while the pudding is soft.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.