Raspberry millet pudding

Another take on my favourite millet pudding, this time with raspberries! You can easily swap them for any other summer berries or fruit you have to hand. Made with coconut milk or cream, the pudding has a lovely, delicate texture. With yoghurt, as in this version, it’s more like a smooth, creamy raspberry dessert. It’s light, fruity and delicious, especially topped with fresh raspberries. A lovely way to make the most of summer!

Makes 2 servings.

Ingredients for raspberry millet pudding:

• ½ cup millet
• 1 cup boiling water
• pinch of salt
• 1 cup natural yoghurt (or coconut cream/coconut milk)
• 1 tsp vanilla bean paste or the seeds from 1 vanilla pod
• 250 g raspberries, fresh or frozen
• 3 tbsp soft brown sugar, agave syrup or honey (or to taste)

Mash the raspberries, thawing them first if frozen, then push them through a sieve to remove the seeds. Set the raspberry purée aside. Rinse the millet several times under warm running water, then drain thoroughly.

Place the millet and salt in a saucepan with the boiling water. Bring back to the boil, then reduce the heat and simmer gently for about 15 minutes, until the millet is tender and all the water has been absorbed. You can cook it with the lid on, leaving a small gap. If necessary, add 2 tablespoons of water towards the end of cooking.

Transfer the hot millet to a food processor or a tall container and blend with a hand blender until completely smooth. Add the yoghurt, raspberry purée and vanilla. Sweeten to taste, then blend again until you have a smooth, creamy pudding.

Spoon the raspberry millet pudding into serving bowls. Decorate with fresh raspberries and homemade raspberry syrup, then serve.

Enjoy!