Semolina pudding with milk and cherries

Name: Semolina pudding with milk and cherries - Julieta P.
Ingredients: 250; 300g pitted cherries (or from compote) 250g semolina 200g sugar 800ml milk grated lemon zest 5 eggs 2 teaspoons vanilla essence

Dessert - Semolina pudding with milk and cherries by Julieta P. - Recipia

Milk and Cherry Semolina Pudding is baked briefly, then soaked with hot milk and left to cool until the next day. It’s not your typical semolina pudding, but a lighter dessert with a golden crust on top and cherries inside. I used large, juicy canned cherries, but you can also use pitted fresh cherries. Once it cools properly, the pudding can be served with cherry jam, whipped cream, or ice cream. Quick Info Preparation time: not specified; the mixture is prepared while the oven and milk are heating Baking time: 15 minutes Total time: the dessert needs to cool and be refrigerated until the next day Servings: the exact number is not specified; it can be portioned according to desired size Difficulty: easy Recipe type: baked dessert, with semolina, milk, and cherries Ingredients 250-300 g pitted cherries, fresh or canned 250 g semolina 200 g sugar 800 ml milk Grated zest of one lemon 5 eggs 2 teaspoons vanilla extract A little oil for greasing the dish Preparation method 1. Preparing the eggs and the semolina mixture Separate the eggs. Place the yolks in a bowl and mix them with 100 g of sugar. Continue until the sugar dissolves as much as possible in the mixture. Gradually add the semolina while stirring continuously. This way, it incorporates more easily and doesn’t clump. The yolk, sugar, and semolina mixture will become quite thick. 2. Incorporating the egg whites In another bowl, beat the egg whites until you achieve a very fine and firm foam. This step is important for the pudding's texture, as the beaten egg whites help the mixture rise during baking. Gently fold the egg whites into the semolina mixture using a whisk. Mix slowly, without vigorous movements and without overdoing it. If the mixture is stirred too energetically, the egg whites will lose their volume, and the pudding won’t rise as it should. 3. Preparing the dish and adding the cherries Grease a baking dish or any oven-safe dish with a little oil. Pour the mixture into the dish and gently level the surface. Add the pitted cherries over the mixture and gently push them into the batter. If using canned cherries, drain them first to prevent the pudding from getting too much liquid. Large, juicy cherries work well here, as they remain visible in the portions. 4. Baking the pudding Preheat the oven to 180 degrees Celsius. Place the dish in the oven and bake the pudding for 15 minutes. It’s done when the surface develops a golden crust. There’s no need for prolonged baking; in this recipe, the pudding is baked briefly and then absorbs the hot milk. 5. Preparing the milk While the pudding is baking, place the milk in a saucepan along with the remaining 100 g of sugar, the grated lemon zest, and the vanilla extract. Heat it until it reaches boiling point. It’s helpful to synchronize this step with the end of baking so that the milk is hot when you take the pudding out of the oven. 6. Soaking Remove the baked pudding and immediately pour the hot milk over it. The milk will be gradually absorbed by the mixture, making the dessert soft and well-soaked. Leave the pudding in the dish at room temperature until it absorbs the milk and cools slightly. After that, cover it and refrigerate until the next day. The extended cooling time allows it to set and be easier to portion. Why I make this recipe often It’s a simple dessert with common ingredients and a preparation method that doesn’t require many steps. I particularly enjoy the contrast between the lightly browned crust and the soft, milk-soaked interior. The cherries provide enough flavor and a pleasant texture, and the dessert keeps well in the fridge until the next day, when it’s actually easier to serve. Another advantage is that it can be prepared in advance. It doesn’t need to be served immediately after baking; it’s better to let it absorb the milk and cool thoroughly. Tips Egg whites must be beaten until firm, and their incorporation should be done slowly. This step greatly influences how airy the pudding will be. The milk should be poured immediately after the pudding is taken out of the oven. If the milk cools too much before being poured, it won’t follow the recipe step correctly. Make sure to grease the dish before pouring in the mixture. A baking dish is suitable, but any oven-safe dish can be used. Canned cherries should be drained before use. For fresh cherries, it’s important they are pitted. Don’t rely solely on the color of the crust to determine doneness. The 15 minutes of baking is the indicated time in this recipe, and the dessert will soak later. Substitutions Fresh cherries can be replaced with canned cherries, as I did here. The amount remains 250-300 g, and the fruit should be used pitted. For flavoring the milk, use lemon zest and vanilla extract. These are part of the basic recipe, and no additional flavors are needed. Variations The amount of cherries can be chosen between 250 and 300 g, depending on how many fruits you want in the pudding. There’s no need to change the rest of the mixture. You can use fresh or canned fruit, keeping the same preparation idea: the fruit is placed over the mixture in the dish and gently pushed into it before baking. Serving ideas The pudding can be served cold after being refrigerated until the next day. You can top it with cherry jam, whipped cream, or ice cream. If using cherry jam, add as much as you like at serving time, as the pudding is already sweetened and contains sugar and flavored milk. Frequently asked questions 1. Can I use only canned cherries? Yes. Canned cherries are suitable for this pudding, especially if they are large and juicy. It’s important to drain them before adding to the mixture. 2. Why are the egg whites incorporated so easily? Beaten egg whites add volume to the pudding. If they are mixed too quickly or too much, the foam collapses, and the mixture won’t rise as much during the 15 minutes of baking. 3. When is the milk poured over the pudding? The milk is poured immediately after the pudding is taken out of the oven. Ideally, the flavored milk should be ready at the same time and still hot. 4. Can it be served the same day? It can be left at room temperature until it absorbs the milk and cools slightly, but the recipe is designed to be kept in the fridge until the next day. That’s when it’s better chilled and easier to portion. 5. What can I use if I don’t have a baking dish? You can use any oven-safe dish. It should be greased with a little oil before adding the mixture. Nutritional values The values are approximate and depend on the type of milk used, the exact amount of cherries, and the number of servings. The calculation below is indicative for about 8 servings. Per serving: Calories: approximately 340-370 kcal Protein: approximately 10-12 g Carbohydrates: approximately 52-58 g Fat: approximately 7-9 g Most of the carbohydrates come from sugar and semolina, while the protein mainly comes from eggs, milk, and semolina. The jam, whipped cream, or ice cream added at serving are not included in these estimates and will increase the energy value. Storage and reheating Store the pudding covered in the refrigerator after it has cooled. It is recommended to be consumed cold or left at room temperature for a bit before serving. The dessert is suitable for storage until the next day, which is also the indicated time in the recipe for cooling. Reheating is not necessary. If you want to serve it slightly warm, heat only the desired portion without warming the entire dish.

Semolina pudding with milk and cherries

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