British Semolina Pudding
Servings: 4
Calories: 364kcal
This classic British Semolina Pudding recipe is a warm, creamy, sweet, satisfying, comforting milky pudding that the whole family will love. Perfect for warming everyone up during the chilly, rainy, windy months. Although semolina pudding can be enjoyed chilled for a refreshing dessert, supper or even for breakfast. If you love rice pudding you'll likely enjoy semolina also as both are vintage old-school dinner desserts. We use plant-based milk for our semolina to make it vegan-friendly but of course any type of milk will be fine for this traditional recipe.
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Equipment
- Non-stick pot
- mixing spoon
Ingredients
- 1.2 litres milk [We use soya, oat, or almond milk but any type of milk will do so just use your usual milk]
- 100 grams semolina pudding powder [In the UK Whitworth's is a popular brand of semolina]
- 70 grams granulated sugar [The exact amount of sweetener is personal preference so use less or more as desired]
optional:
- 30 grams margarine or butter [this ingredient is optional as some old recipes include this ingredient and some don't, we like to use Vegan Flora butter]
Instructions
- Pour the milk into the pot and over a low heat warm the milk until it's hot but not bubbling. Stir frequently and don't leave the pot as the milk may quickly scald.1.2 litres milk
- Once the milk is hot sprinkle the semolina over the milk and mix well to incorporate with a balloon whisk or similar. If any lumps appear just break these up with the back of a mixing spoon.100 grams semolina pudding powder
- Keep stirring and bring the pudding to a gently boil.
- Once at boiling point add the margarine [if using] and sugar, and mix well.70 grams granulated sugar, 30 grams margarine or butter
- Bring back to a simmer, and cook for 8-10 minutes until the pudding is thickened. Stir constantly.[Alternatively, after 5-6 minutes of cooking and stirring you can remove the pot from the heat and leave it to sit in the pot for the remaining cooking time and it will continue to thicken up in the residual heat.]
- Once off the heat the semolina pudding will continue to thicken so if it's not thick enough after cooking just sit it off the heat for a few minutes or ladle it into serving bowls and it will continue to thicken.
- We like to add some grated nutmeg or powdered cinnamon to our semolina pudding and we especially like a dollop of fruit jam such as strawberry or raspberry jam.
Notes
- Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
- Semolina pudding is best eaten hot soon after it has been prepared but it can be enjoyed chilled or reheated.
- Chilled semolina pudding is tasty for breakfast or as a snack. Try topping with granola, muesli, fresh, dried or canned fruits, coconut shreds, nuts, seeds or plant-based yogurt, etc.
- Store leftovers in the refrigerator for up to 3 days.
- To reheat, add a little milk just to thin down the pudding a little as semolina tends to become really thick as it cools and is stored. Add the semolina pudding to a non-stick pot and gently bring to a simmer, stirring constantly, and reheat for a few minutes until piping hot. Or reheat within a microwave.
- Chilled semolina is a nice breakfast alternative to overnight oats or oatmeal and chia puddings.
- A dollop of fruit jam is a classic accompaniment.
- If your outwith the UK and can't source semolina pudding powder you can try using cream of wheat which will make a similar pudding.
Nutrition
Calories: 364kcal | Carbohydrates: 66g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 193mg | Potassium: 199mg | Fiber: 3g | Sugar: 41g | Vitamin A: 910IU | Calcium: 442mg | Iron: 3mg
