Serve it with hot tea.
Classic Semolina Pudding
Dessert
Custards puddings creams
Vanilla: Extract
Easy
Your note
Edit
A smooth, creamy pudding of semolina cooked in sweetened milk until thick, the way it is made in kitchens across Europe and the Middle East. Served warm with a dollop of jam and a dusting of cinnamon. Makes 4 bowls in about 17 minutes.
Prep
5 min
Cook
12 min
Total
17 min
Yield
4 bowls
Ingredients
Adjust yield
bowls
Scales from a half to a double batch; give a bigger batch a little more time.
- 3 ¼ cups (750 ml)whole milk
- 2 oz (60 g)fine semolina
- ¼ cup (50 g)granulated sugar
- 1 tsp (5 ml)vanilla extract
- 1 tbsp (15 g)unsalted butter
- 1 pinchsalt
- 3 tbsp (60 g)raspberry jam
- ½ tsp (1 g)ground cinnamon
Fresh ingredient guides
Baking tools for this recipe
Instructions
- Heat the milk, sugar and salt in a medium saucepan over medium heat until it steams and small bubbles form at the edge; do not let it boil over.
- Reduce to medium-low. Rain the semolina into the milk in a thin steady stream while whisking constantly to prevent lumps.
- Switch to a wooden spoon and stir continuously for 5 to 7 minutes, until the pudding thickens and the grains are tender with no gritty taste.
- Off the heat, stir in the butter and vanilla until melted and smooth.
- Divide among four bowls. Top each with a dollop of jam and a light dusting of cinnamon. Serve warm.
Tips
- Whisk while adding the semolina; lumps are hard to fix later.
- The pudding thickens as it cools, so stop cooking while it is still a little loose.
- For a lighter dish, use half milk and half water.
- Good with hot tea.
Made this?
Log it to keep your bakes, ratings and notes together in My Kitchen.
Be the first to share one.
How did it turn out?
Recipe FAQ
How long does it take to make classic semolina pudding?
Plan on 5 minutes of prep and 12 minutes of cooking. The recipe makes 4 bowls.
How should I store classic semolina pudding?
Cool, cover and refrigerate up to 3 days; loosen with a splash of milk when reheating.
Can I make classic semolina pudding ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Can I use a different form of vanilla?
Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Estimated · per serving
Nutrition
Per serving = 1 of 4 servings this recipe makes.
293
Calories / serving
9.6g
Fat
43.4g
Carbs
8.2g
Protein
29.8g
Sugar
Whole recipe (4 servings): ~1172 cal · 38g fat · 174g carbs · 33g protein · 119g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Made with VanillaGoods
Recipe Rating
0 commentsNo comments yet — be the first to share how this turned out for you.
Leave a comment