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Dessert

Semolina Pudding

A baked semolina pudding made with milk, sugar, and egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Semolina and sugar work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 351 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Semolina Pudding

Oven, in the book's wordsA brisk oven

Ingredients

Directions

The book says “a brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the pudding

  1. Heat the milk in a saucepan.

  2. Sprinkle in the semolina and bring slowly to a boil.

  3. Simmer for about 10 minutes, stirring constantly until soft.

  4. Remove from heat, add sugar, and let cool slightly.

  5. Beat the egg and carefully stir it into the pudding.

Bake and serve

  1. Pour into a buttered pie dish.

  2. Bake at 400°F (200°C) for 20 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. Semolina + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together351 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Semolina + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together316 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Sugar and milk barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Semolina
Thickens the milk as it simmers, giving the pudding its body and soft, spoonable texture.
Egg
Binds the pudding and sets during baking, giving it a firmer, custard-like structure.
Milk
Forms the liquid base that the semolina swells in, supplying moisture and richness.
Sugar
Adds sweetness and helps balance the flavour of the mild semolina and milk.

The step that matters

Stirring the semolina as it simmers. Semolina settles and scorches on the bottom of the pan if left unstirred, and lumps form if it is added too fast. Constant stirring keeps the starch dispersed and the texture smooth.

“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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