Semolina Pudding
Semolina pudding has a soft and creamy texture. Raspberry sauce adds a touch of summer vibe.
About Semolina Pudding
If you would like to cool down during these hot summer days, this lovely chilled dessert recipe is for you. You can make this light semolina pudding easily at home with a few basic ingredients such as milk, sugar and semolina. Some berries and a drizzle of raspberry sauce adds a little summer touch to this dessert.
SERVES 11
PREP TIME: 5 MINS
COOK TIME: 20 MINS + 4.5 HOURS COOL TIME
It only takes 10 – 15 minutes to make semolina pudding. Even though it’s called pudding, we serve this dessert cold. This means you can prepare it in advance for your guests and enjoy the company of your loved ones on the day. Its soft and creamy texture will make them want to have a second serving, for sure.
I remember my mum making this pudding whenever we craved for a quick dessert. She used to make it in a pyrex dish and sometimes put a cocoa layer in the middle. Before serving, she used to top it with desiccated coconut and chopped hazelnuts. In my version, to make it more summery, I serve it with raspberry sauce and summer fruits. The sauce adds a nice tangy, refreshing flavour. You can also add other summer berries to the sauce, if you desire.
Some Tips & Suggestion for Making Great Semolina Pudding
- Make sure you stir the pudding continuously while cooking on low heat.
- If you wet the mould you are going to cool the pudding in, the dessert would come out from the mould easily in one piece.
- This semolina pudding is very versatile. You can easily make different variations of it. You can use digestive biscuits at the bottom and middle of the dessert to add some extra flavour and texture. Another option is to use cacao. Once it’s cooked, you can mix half of the semolina with cacao. You can fill your mould with plain semolina first, then with cacao or vice versa.
- You can serve it in a cake mould as well as in small moulds or in a pyrex dish.
- The raspberry sauce starts effecting the colour of the dessert after a while. Even though the dessert is still edible, the pudding may not look appealing the next day. If you are not going to consume the whole dessert on the same day, I would recommend you to drizzle the raspberry sauce on each slice while serving, rather than on the whole dessert like in the pictures. This way, you can keep the semolina pudding in the fridge for 3 – 4 days looking and tasting good.
- You can use your remaining raspberry sauce in your morning cereal or smoothies. Alternatively you can freeze it for up to 3 months. While mashing through the strainer, you will have quite a lot of raspberry seeds. Instead of discarding them, you can also add them to your breakfast cereal and smoothies.
- I have prepared the sauce with frozen raspberries. You can use fresh raspberries instead. The only difference is the colour. The sauce made with frozen raspberries has a deep pink colour, whereas fresh raspberries, gives out a light pink colour when cooked.
Ingredients
Pudding
- 1 lt (34 fl oz) milk
- 95 g (8 tbsp) semolina (see notes)
- 117 g (9 tbsp) sugar
- 5 g (1 tbsp) vanilla powder
- 15 g (1 tbsp) unsalted butter
Raspberry Sauce
- 350 g (12 oz) frozen or fresh raspberries
- 5 g (1 tsp) lemon juice
- 50 g (1/4 cup) granulated sugar
- A handful of mixture of fresh summer berries to decorate (blueberry, raspberry, strawberry, blackberry)
Step by Step Instructions
Step 1
Pudding
Put semolina, milk and sugar in a saucepan. On low heat, for about 10-15 minutes, stir it continuously with the help of a whisk until it thickens and gains pudding consistency.
Step 2
Turn off the heat. Add the vanilla powder and butter. Stir and combine it really well.
Step 3
Wet a glass cake mould thoroughly with water. Pour the pudding into the mould and let it cool at room temperature.
Step 4
Once it’s cooled, transfer it to the fridge and leave it for at least 4 hours until it is cold.
Step 5
Raspberry Sauce
Combine the raspberries, sugar and lemon juice in a saucepan.
Step 6
Over medium heat bring the raspberries to a gentle boil and cook for about 5 minutes, until the fruit comes to a syrup consistency.
Step 7
Tranfer the sauce to a blender and purée until smooth.
Step 8
Pour the sauce into a fine mesh strainer over a bowl. With the back of a spoon force the sauce through the strainer and into the bowl.
Step 9
Refrigerate the raspberry sauce until cold.
Step 10
Invert the mould onto a serving plate and cut into slices.
Step 11
Drizzle some of the raspberry sauce over each slice, decorate with some summer berries and serve.
Notes
Semolina: It’s widely available in supermarkets. Check out baking, Asian foods, African Carribbean foods or rice section. You need to get the powder, not the tinned one.
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Kunefe
Bu nasıl güzel bir görsel şölen,beni çok mutlu etti .En kısa zaman içinde yapacağım Ellerine sağlık.
Çok mutlu oldum beğendiğinize. Umarım tadını da görüntüsü kadar seversiniz.