I’m really excited to share this recipe which I have designed for the Monarch Island Cookbook to celebrate the food of Lanzarote.
I’d never heard of Frangollo before, until researching the traditional foods of this beautifully unspoiled island. When I came across it, I knew I had to make a version of it. I am, after all, a sucker for comfort food and this looked mighty cosy.
Frangollo is made across the Canary Islands and is traditionally made with millet flour or maize, enriched with butter and eggs and sweetened with hints of citrus and spice. It’s like a thick, creamy semolina pudding but with exciting pops of flavour and added texture from almonds and dried fruit.
I liked mine still warm, but you can also chill it to a firm flan like dessert that can be scooped or cut into slices. It’s simplicity is delightful and it’s zesty aromas even more so.
It’s not too sweet so a drizzle of your favourite syrup might just make it over the top delicious for you. Despite it’s comforting nature, it’s actually not very heavy and the citrus zest cuts through the richness perfectly.
Plus, without the eggs and butter, you can enjoy this gorgeous dessert guilt free!
I found a bottle of rum I had infused with cinnamon sticks, orange and lemon peel last year and forgotten about. The smell is out of this world and is a perfect addition to this recipe. However, if you haven’t got a forgotten bottle of home spiced rum lurking in the larder, simply use bought spiced or regular rum or leave it out completely if you prefer.
It’s so easy… Simply infuse the milk with the sugar, orange zest, cinnamon, vanilla, salt and rum (if using).
Meanwhile, slowly toast the almonds to a beautiful, golden hue.
Whisk in the millet and almonds and the dissolved custard powder (if using).
Then stir in the dried fruit or raisins and cook, stirring often for 10 minutes until beautifully thick and the fruit plumped and juicy.
Serve with an extra sprinkling of toasted almonds, and a drizzle of maple syrup, if you wish.
- 3 cups/750ml unsweetened almond (or soya) milk*
- 90g granulated sugar (white, coconut, eryhtitol etc)
- zest of 1 orange, finely grated
- 3/4 tsp ground cinnamon
- 2 tsp vanilla extract
- 1 tbsp spiced rum (optional)
- 1/8 tsp sea salt
- 80 g ground almonds
- 100g millet flour (frangollo), fine polenta or semolina††
- 2 tbsp custard powder (optional)†
- 1/2 cup dried mixed fruit or raisins
*use a neutral milk. Milks with strong flavours like coconut or hemp may impart too much flavour.
†this adds richness and thickens where egg yolks usually would. Use corn starch/flour or omit altogether for a lighter pudding.
††Semolina IS NOT gluten free
- Add the first seven ingredients (milk – salt) into a large saucepan and place over a medium heat. Leave the milk to infuse, without boiling for ten minutes.
- Meanwhile, add the almonds to a frying pan and place over a low-medium heat. Stir every thirty seconds or so, until they are a uniform, golden brown. Remove from the heat and set aside.
- Dissolve the custard powder in a couple of tablespoons of milk or water. Whisk the millet and most of the toasted almonds (reserve a heaped tablespoon for topping) into the milk, followed by the dissolved custard powder, if using. Stir in the dried fruit.
- Continue to cook over a low-medium heat, stirring frequently, until thickened and slightly bubbling, about ten minutes.
- Either serve immediately in bowls scattered with reserved almonds or spread into a baking dish, scatter with the almonds and chill until firm.