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History Cookbook: Semolina Pudding

This recipe is in categories Postwar / Modern, Desserts, Healthy eating, Vegetarian
About this recipe
Healthiness : (1022 votes)
Difficulty:  3 out of 5 difficulty
Comments: Although the recipe is simple, it does involve stirring the mixture on the stove as it slowly comes to the boil and thickens.
Preparation Time: 5 minutes
Cooking Time: 10 minutes on top of stove, 30 minutes in oven, or 20 minutes on top of stove only.
Number of servings: 4
Serving suggestions: Lots of people like it with jam - but on its own it is good too.
This is a vegetarian recipe


Nearly everyone loves semolina pudding. It was a great favourite during and after WW2 and was often to be found in school dinners in the 60's and 70's, sometimes chocolate flavoured!
It is especially good sprinkled with nutmeg and baked in the oven, so there is a lovely slightly crispy skin on top. But even if it is made as a quick pudding, just cooked on top of the stove and served with jam, or cooked with sultanas, it is still tasty!!
Semolina is a type of coarse ground wheat. The pudding was found in recipe books, under the 'genre' of milk puddings (along with rice, tapioca, sago and macaroni).
Ingredients
  • 600ml, 1 pint milk
  • 45gm, 2-3 oz semolina
  • 25gm, 1oz caster sugar
  • 15g,  or a knob of butter
  •  a pinch of freshly grated nutmeg (to taste)
Equipment
  • Measuring jug
  • Weighing scales
  • Butter knife
  • Ovenproof dish
  • Pan
  • Grater
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Well grease an ovenproof dish
  2. Put milk into pan and heat until lukewarm
  3. Sprinkle in the semolina
  4. Cook slowly, stirring all the time until it comes to the boil and thickens
  5. Add sugar and butter
  6. Remove from the heat and pour into the ovenproof dish
  7. Grate (or sprinkle ready ground) nutmeg over the top
  8. Put into a moderate oven (160C or Gas 3) for 30 minutes

Alternatives:
If you want chocolate semolina, you can dissolve 25-40 gm (1-2oz) of good chocolate into the milk as you warm it.

If you like sultanas in your pudding, stir about 50 gm (2oz) in with the butter and sugar before pouring into the ovenproof dish.

Semolina Pudding - print view  Semolina Pudding - print view

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Comments
There are 60 comments for this recipe.
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Name: Paul 24th August 2018
We used to have this with a spoonful of Demerara super mmmmmmm
Name: Jean Sutton 28th April 2018
What did I do wrong? Was so looking forward to the juicy brown skin...but it didn’t happen, although still delicious!
Name: Cath Phillips 5th February 2018
My mother used to make this for pudding, and after the farola had thickened she used to add a beaten egg before baking in the oven. Im just going to make it for tonight!
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