For the syrup:
- 4 cups water
- 2 cups sugar
- 1 cup Greek Honey
- 1 cinnamon stick
- 4 cloves
- juice of an orange
For the pudding:
- 2 cups semolina flour
- 1 cup vegetable oil
- 1/2 cup sliced, soaked almonds (or blanched almond slices)
- 1/2 - 3/4 cup dried cranberries
- zest of 2 oranges
- seeds of 2 cardamom pods
- 1/4 teaspoon salt
- Begin by making the syrup.
- Combine the sugar, water, cinnamon stick, cloves and orange juice in a small pot.
- Bring to a boil and stir until sugar has dissolved.
- Remove from heat and add honey. Stir.
- In a pot, toast cardamom seeds with oil, salt, and semolina flour over medium heat about 10 minutes or until golden. Keep stirring so that the semolina does not burn.
- Add cranberries and toast 1-2 minutes more.
- Discard cinnamon stick and cloves from syrup.
- Reduce the heat to low under the semolina pot and carefully pour the syrup into it. The mixture will bubble up vigorously so be very careful.
- Cook the pudding over medium heat while stirring about 10 minutes. It will be ready when all of the syrup is absorbed and it begins to release from the sides of the pot.
- Add slice almonds and orange zest. Stir well to combine.
- Spoon the pudding into a decorative Bundt cake mold. Press it in to compress with a spatula. This will help it stick together and will release easily from the pan.
- Allow to rest at least 15 minutes.
- Invert onto a serving platter or cake stand. Tap all around to help release.
- Allow to cool completely before serving.
- Serve as is or with a dollop of homemade whipped cream