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Dessert

Baked Semolina Pudding

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

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 4 ingredients
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Why it works: Milk and almond are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,800 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Baked Semolina Pudding

6 persons

Ingredients

Directions

Prepare the milk

  1. Infuse the bitter almonds in the milk over the side of the fire for about ½ hour.

  2. Strain the milk and mix it with semolina, sugar, and butter.

Cook the pudding

  1. Stir the mixture over the fire for a few minutes.

  2. Remove from heat and gradually mix in the beaten eggs.

Bake and serve

  1. Butter a pie dish, line the edges with puff‑paste, and put the pudding mixture in it.

  2. Bake in a slow oven for 40 to 50 minutes.

  3. Serve with custard sauce or stewed fruit, pouring a little over the pudding.

Nutrition, whole recipe (rough)

234Calories
15 gProtein
14 gFat
13 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Almond1 almond (1.2g)7

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

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

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

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Almond + eggtop 25% of all pairs
    Smell alikemoderate
    Cooked together12,645 recipes

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

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

What each ingredient does

Eggs
Bind the mixture and help it set as it bakes.
Semolina (in the method)
Thickens the milk and gives the pudding its body.
Milk
Forms the liquid base that gives the pudding its creamy texture.
Bitter almonds
Infuse the milk with a distinctive almond aroma.

The step that matters

Add the beaten eggs off the heat. Eggs scramble when they meet very hot mixture. Removing the pan from the heat and mixing the eggs in gradually lets them blend smoothly and set gently in the oven.

Swap the almond

How well each one fits the dish's main ingredients (milk, egg):

  1. Pecansfits better
  2. Cocoafits better
  3. Peasfits better
  4. Almondthe original

Fit is the average pairing score against milk, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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