Semolina Pudding
User Reviews
5
Semolina Pudding
Description
Semolina Pudding is made by boiling milk with sugar, vanilla, cinnamon, and lemon zest, then slowly whisking in wheat semolina to prevent lumps. After returning briefly to a boil and cooking over low heat, the pudding is removed from heat and allowed to rest, during which semolina absorbs liquid and thickens. Butter and heavy cream are folded in finally to give a smooth, rich texture.
The accompanying berry compote uses a mixture of raspberries, strawberries, and blueberries cooked with sugar, vanilla, lemon juice, and cornstarch to thicken. The compote is cooked until the fruit softens but retains some shape, providing a bright, fruity topping that contrasts with the creamy pudding.
The dish can be served warm or cold. If prepared in advance, adding extra milk before refrigerating adjusts the pudding’s consistency as it thickens on cooling. This pudding offers a comforting dessert or breakfast with balanced sweet and citrusy notes from the compote and zest.
Ingredients
for the semolina pudding:
- 3 cups whole milk
- 1/4 cup sugar
- 1 teaspoon vanilla
- pinch cinnamon
- lemon optional, zest grated from 1/2 lemon
- pinch salt
- 1/2 cup wheat semolina cream of wheat
- 2 tablespoons heavy cream
- 1 tablespoon butter
for the berry compote:
- 11 ounces berries I used a mix of raspberries, strawberries, and blueberries
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon corn starch
Instructions
Make the pudding:
- Add milk, sugar, vanilla, cinnamon, and lemon zest to a large, pot. Bring to a boil whisking regularly then take the pot off the heat (be careful, when the milk comes to a boil it will immediately boil over so take it off the heat immediately, also make sure your pot is large enough).
- Add semolina, whisking constantly at the same time (to avoid lumps).
- Place the pot back on the burner, bring to a boil over medium heat, then cook for 1 minute over low heat (whisking).
- Take the pot off the heat and cover with a lid or a plate. Let stand for 5 minutes.
- Stir in the heavy cream and butter.
Make the berry compote:
- Add the berries to a medium pot (chop strawberries into smaller pieces, leave raspberries and blueberries whole) along with the other ingredients.
- Cook for about 5 minutes or until the fruit falls apart (but not completely) and the sauce is thickened.
- Serve the pudding with compote on top.
- Enjoy!
Notes
- If preparing the pudding for the following day, add an additional 1/4 cup of milk before refrigerating to maintain a pleasant consistency as it thickens when cold.
- Calories noted are per serving, estimated for one quarter of the entire recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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