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Dessert

Baked Semolina Pudding

A baked pudding made with semolina, milk, sugar, butter, eggs, and bitter almonds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Semolina and almond share more aroma than cooks usually use. They rank in the top 7% of all ingredient pairs, and cooks put them together in 93 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Baked Semolina Pudding

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Infuse the bitter almonds in the milk over low heat for about 30 minutes, then strain.

Make the pudding

  1. Mix the strained milk with the semolina, sugar, and butter in a saucepan.

  2. Stir the mixture over low heat for a few minutes. Remove from heat.

  3. Gradually mix in the well-beaten eggs.

Bake and serve

  1. Butter a pie dish and line the edges with puff pastry.

  2. Pour the pudding mixture into the dish.

  3. Bake at 300°F (150°C) for 40 to 50 minutes.

  4. Serve with custard sauce or stewed fruit.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Semolina + almondtop 7% of all pairs
    Smell alikestrong
    Cooked together93 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  4. Milk + almondtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,800 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Semolina + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together351 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Semolina
Provides the main structure, thickening the milk into a soft, spoonable pudding.
Eggs
Set during baking, binding the pudding and giving it a firm, custard-like texture.
Milk
Supplies the liquid that semolina cooks in, giving the pudding its moisture and body.
Butter
Adds fat, which enriches the flavour and softens the texture of the pudding.
Sugar
Adds sweetness and balances the richness of the eggs and butter.
Bitter almonds
Infused into the milk to add a distinctive almond aroma to the pudding.

The step that matters

Gradually mix in the well-beaten eggs. Adding the eggs off the heat and a little at a time lets them blend evenly. Adding them all at once to a hot mixture can scramble them and leave lumps.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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