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So, semolina pudding… a classic that often comes back at my place, especially when I want a simple dessert that’s always a pleasure. It’s a bit my little Sunday ritual, even if I sometimes forget to stir it and bam, it sticks! But well, that’s part of the charm.
What’s great about semolina pudding is that it’s super quick, no hassle, and then that creamy texture… Yum. I often add a touch of vanilla because it gives it a little something extra, but honestly, everyone does as they please.
I remember my grandmother who made it by feel, never weighing, a bit by eye, and when the semolina gets too thick, she adds a splash of hot milk. It reminds me of those sweet moments in the kitchen, a real journey back in time.
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Plus, it’s a dessert that adapts really well to all tastes: a bit of cinnamon, homemade jam, or even fresh fruit – it changes everything and often saves me when I have no ideas.
Ingredients for a delicious homemade semolina pudding
No need for a lot of stuff, which is great because I always have these ingredients in my cupboards. The list below is my base, then you do it your way.
- 1 liter of whole milk – you need good milk for the texture.
- 100 g of fine semolina – not coarse, otherwise it’s too grainy.
- 80 g of sugar – but you can adjust, I often put less.
- 1 vanilla pod or 1 teaspoon of vanilla extract – for that aroma that makes all the difference.
- A pinch of salt – it wakes up the flavors, even if it sounds strange.
Step-by-step preparation to succeed with your semolina pudding
Honestly, it’s not rocket science, but you have to be a bit attentive. I often forget to stir, and that’s when disaster strikes in my pot (the burners have seen all sorts of colors)!
- Start by boiling the milk with the split vanilla pod to infuse well (I like to scrape the little seeds, it adds something extra).
- Then, remove the pod, add the sugar and the pinch of salt, then sprinkle the semolina while stirring constantly.
- Now, don’t give up, keep stirring over low heat for about 3 minutes, until it thickens (the consistency really depends on your taste).
- Finally, pour into small bowls or ramekins, let cool a bit at room temperature before putting in the fridge.
Essential utensils for your preparation
- A fairly large saucepan to avoid overflow – it happened to me, not cool.
- A wooden spoon or a whisk, to mix easily.
- Ramekins or small bowls, because it’s prettier and practical.
- A scale for ingredients, if you are like me and like precision (sometimes).
Personal tips to enhance your semolina pudding
I admit, the first time I was a bit lost with the cooking, I left it too long and bam, it was… how to say, compact and not very pleasant. Now, I keep an eye on it, the texture has to be creamy, not too liquid but not a block either.
- I like to let it rest a few hours in the fridge, sometimes even overnight, the texture becomes perfect.
- A hint of cinnamon or a zest of orange can do wonders if you want to vary.
- And then, if you like it more or less sweet, adjust the sugar during cooking, it’s up to you.
Why do I love this homemade semolina pudding recipe?
Honestly, few desserts give me this feeling of sweetness and childhood memories. It’s a simple dish, unpretentious, that feels good. And then, it’s quick, so no excuse not to treat yourself.
I also find that it’s a dessert that everyone agrees on, young and old ask for seconds. At my place, it’s a sure way to end a meal on a sweet note, no fuss.
Finally, it’s also super adaptable. The base stays the same, but you can play with flavors, accompaniments… In short, it’s especially your dessert, your way.
Can you use skimmed or semi-skimmed milk?
Yes, it is possible, but the result will be less creamy. Whole milk gives the traditional and smooth texture.
How to prevent the semolina from sticking to the pot?
The trick is to stir constantly over low heat during cooking and to have a fairly large saucepan.
Can this semolina pudding be prepared in advance?
Yes, and it is even recommended so that the semolina sets well. Store it in the refrigerator in airtight containers.
What flavors can be added?
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Of course vanilla, but also cinnamon, citrus zest, or even a bit of orange blossom to vary the pleasures.
Can sugar be replaced by another sweetener?
Yes, you can, but adjust the quantities according to the sweetener to maintain the balance of flavors.
