Skip to main content
Dessert

Semolina Pudding

Semolina pudding made by cooking milk and semolina, then adding sweetened egg, baking with nutmeg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Semolina Pudding

Ingredients

Directions

Prepare

  1. Combine milk and semolina in a saucepan.

  2. Heat the mixture, stirring occasionally until it boils and thickens, then remove from heat.

  3. Beat the egg with sugar until combined.

  4. Grease a ¾ pint pie dish with butter.

Assemble and bake

  1. Once the semolina mixture has cooled, stir in the sweetened egg.

  2. Pour the mixture into the greased pie dish.

  3. Grate nutmeg over the top.

  4. Bake at 400°F (200°C) for 15 minutes.

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

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

  2. Semolina + nutmegtop 11% of all pairs
    Smell alikemoderate
    Cooked together53 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Milk + nutmegtop 15% of all pairs
    Smell alikemoderate
    Cooked together14,685 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Butter + nutmegtop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  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

Milk
Forms the liquid base that the semolina thickens into a soft pudding.
Semolina
Thickens the milk as it heats, giving the pudding its body.
Egg
Adds richness and helps set the pudding during baking.
Moist sugar
Adds sweetness and a soft, caramel-like flavour.

The step that matters

Cool the semolina before adding the egg. Stirring beaten egg into a hot semolina mixture can scramble it, leaving lumps instead of a smooth custard. Letting it cool first lets the egg blend in evenly before baking sets the pudding.

Swap the nutmeg

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

  1. Cinnamonfits better
  2. Nutmegthe original
  3. Capersfits less well
  4. Parsleyfits less well

Fit is the average pairing score against milk, semolina, egg, sugar, butter. 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.

More semolina pudding recipes

French 8Baked 3Steamed 3 See all 112 →

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes