Semolina Pudding
Ingredients
Directions
Boil the semolina in the milk until well thickened.
Add sugar and flavouring.
Pour the mixture into a little pie dish.
Bake until a golden colour.
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
What each ingredient does
- Semolina (in the method)
- Thickens the milk as it boils, giving the pudding its body and set.
- Milk
- Cooks with the semolina to form a creamy base that thickens and softens.
The step that matters
Boil the semolina in the milk until well thickened. Semolina starch must be fully heated in liquid to swell and gelatinise. If it is undercooked, the pudding stays grainy and fails to set properly, so it should be stirred and cooked until thick before baking.
“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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