I have made this semolina pudding many times, especially when I need something quick from simple ingredients. It's not complicated, but it's important to be careful while mixing, otherwise it can stick to the bottom. I usually make it on weekends when I feel like something sweet but don't want to spend too much time in the kitchen. I like that it pairs well with almost any jam you have in the fridge.
Quick Info
Total time: about 1 hour (including cooling)
Preparation time: 10-15 minutes
Cooking/baking time: 30-35 minutes
Servings: 6
Difficulty: easy
Recipe type: simple homemade dessert
Ingredients
125 g semolina
150 g sugar
3 packets vanilla sugar
60 g butter
2 large eggs
600 ml milk
a pinch of salt
butter for greasing the dish
jam (for serving)
Preparation method
1. Pour the milk into a small pot, add a pinch of salt, and heat it over medium heat. Do not leave it unattended, so it doesn't boil over.
2. When the milk starts to boil, sprinkle the semolina in gradually, continuously mixing with a whisk. It's important not to pour it all at once to avoid lumps.
3. Reduce the heat and continue stirring until the semolina thickens. This will take a few minutes. If you see it sticking to the bottom, keep whisking.
4. Once the semolina has thickened well, add the sugar, vanilla sugar, and butter. Mix well until completely melted.
5. Remove the pot from the heat. Add the eggs one by one, mixing vigorously after each addition. It's easier to let the mixture cool a bit first to prevent the eggs from curdling suddenly.
6. Grease a baking dish (or a heatproof tray) with butter. Pour the semolina mixture into the dish and level it out.
7. Place the dish in the preheated oven at 180°C. Let the pudding bake until it turns golden on top and feels set when gently touched with a finger. This usually takes about 30-35 minutes.
8. Remove the dish from the oven and let the pudding cool before cutting. It can be served cold or at room temperature, with your favorite jam on the side.
Why I make this recipe often
It's quick, doesn't require special ingredients, and doesn't force me to spend much time in the kitchen. I love the texture and the fact that I can use any jam I have on hand. It's good even the next day, if it lasts.
Tips and variations
Tips
For mixing the semolina, a whisk is the best choice. It avoids lumps more easily than a spoon.
If you want to prevent a hard crust from forming on top, cover the dish with foil after baking while it cools.
Don't leave the semolina mixture on the heat too long after it thickens, as it can become too sticky.
Substitutions
You can use skim or plant-based milk, but the texture will be slightly different.
Vanilla sugar can be replaced with vanilla extract. Adjust to taste.
Variations
Add grated lemon or orange zest to the mixture if you want an extra flavor.
You can add soaked raisins to the mixture for a different texture.
Serving ideas
Goes well with any jam - sour cherries, apricots, cherries, or even plum jam.
It can also be served with yogurt or sour cream if you don't want something too sweet.
It's good cold or at room temperature, cut into slices.
Frequently asked questions
1. Can I use regular store-bought semolina?
Yes, any normal semolina works well for this recipe.
2. Do I need to separate the eggs?
No, the eggs are added whole, one at a time, directly into the mixture after removing the pot from the heat.
3. Can the pudding be made without an oven?
Not in this version. Baking helps it set and brown on top. Without baking, it remains softer.
4. Which jam works best?
I prefer sour cherries or apricots, but almost any type works. You can also use preserves or even a fruit sauce.
5. Can it be made without butter?
Without butter, the texture will be denser and less creamy, but you can try using neutral oil if you want to avoid dairy products.
Nutritional values
Estimation for one serving (without jam):
Calories: approximately 260 kcal
Protein: 5-6 g
Carbohydrates: 45 g
Fats: 7 g
Values may vary depending on the type of milk or jam used. The information is indicative.
Storage and reheating
The pudding keeps well in the fridge, covered, for 2-3 days. It's good cold. If you want to reheat it, you can use the microwave or a few minutes in the oven, but it doesn't change its texture much after cooling. Freezing is not recommended.
Quick Info
Total time: about 1 hour (including cooling)
Preparation time: 10-15 minutes
Cooking/baking time: 30-35 minutes
Servings: 6
Difficulty: easy
Recipe type: simple homemade dessert
Ingredients
125 g semolina
150 g sugar
3 packets vanilla sugar
60 g butter
2 large eggs
600 ml milk
a pinch of salt
butter for greasing the dish
jam (for serving)
Preparation method
1. Pour the milk into a small pot, add a pinch of salt, and heat it over medium heat. Do not leave it unattended, so it doesn't boil over.
2. When the milk starts to boil, sprinkle the semolina in gradually, continuously mixing with a whisk. It's important not to pour it all at once to avoid lumps.
3. Reduce the heat and continue stirring until the semolina thickens. This will take a few minutes. If you see it sticking to the bottom, keep whisking.
4. Once the semolina has thickened well, add the sugar, vanilla sugar, and butter. Mix well until completely melted.
5. Remove the pot from the heat. Add the eggs one by one, mixing vigorously after each addition. It's easier to let the mixture cool a bit first to prevent the eggs from curdling suddenly.
6. Grease a baking dish (or a heatproof tray) with butter. Pour the semolina mixture into the dish and level it out.
7. Place the dish in the preheated oven at 180°C. Let the pudding bake until it turns golden on top and feels set when gently touched with a finger. This usually takes about 30-35 minutes.
8. Remove the dish from the oven and let the pudding cool before cutting. It can be served cold or at room temperature, with your favorite jam on the side.
Why I make this recipe often
It's quick, doesn't require special ingredients, and doesn't force me to spend much time in the kitchen. I love the texture and the fact that I can use any jam I have on hand. It's good even the next day, if it lasts.
Tips and variations
Tips
For mixing the semolina, a whisk is the best choice. It avoids lumps more easily than a spoon.
If you want to prevent a hard crust from forming on top, cover the dish with foil after baking while it cools.
Don't leave the semolina mixture on the heat too long after it thickens, as it can become too sticky.
Substitutions
You can use skim or plant-based milk, but the texture will be slightly different.
Vanilla sugar can be replaced with vanilla extract. Adjust to taste.
Variations
Add grated lemon or orange zest to the mixture if you want an extra flavor.
You can add soaked raisins to the mixture for a different texture.
Serving ideas
Goes well with any jam - sour cherries, apricots, cherries, or even plum jam.
It can also be served with yogurt or sour cream if you don't want something too sweet.
It's good cold or at room temperature, cut into slices.
Frequently asked questions
1. Can I use regular store-bought semolina?
Yes, any normal semolina works well for this recipe.
2. Do I need to separate the eggs?
No, the eggs are added whole, one at a time, directly into the mixture after removing the pot from the heat.
3. Can the pudding be made without an oven?
Not in this version. Baking helps it set and brown on top. Without baking, it remains softer.
4. Which jam works best?
I prefer sour cherries or apricots, but almost any type works. You can also use preserves or even a fruit sauce.
5. Can it be made without butter?
Without butter, the texture will be denser and less creamy, but you can try using neutral oil if you want to avoid dairy products.
Nutritional values
Estimation for one serving (without jam):
Calories: approximately 260 kcal
Protein: 5-6 g
Carbohydrates: 45 g
Fats: 7 g
Values may vary depending on the type of milk or jam used. The information is indicative.
Storage and reheating
The pudding keeps well in the fridge, covered, for 2-3 days. It's good cold. If you want to reheat it, you can use the microwave or a few minutes in the oven, but it doesn't change its texture much after cooling. Freezing is not recommended.