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To Make a Plain Semolina Pudding Baked

A baked pudding made from semolina, arrowroot, milk, eggs, sugar, and optional flavorings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Arrowroot and lemon match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 553 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

To Make a Plain Semolina Pudding Baked

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the base

  1. Mix the arrowroot with a little cold milk until smooth.

  2. Gradually pour in the boiling milk.

  3. Stir in the semolina and let it stand until cold.

Finish and bake

  1. Stir in the beaten eggs and add sugar and flavoring.

  2. Pour the mixture into a lightly buttered dish and bake at 350°F (175°C) for one hour.

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. Arrowroot + lemontop 4% of all pairs
    Smell alikestrong
    Cooked together553 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Arrowroot + semolinatop 8% of all pairs
    Smell alikestrong
    Cooked together7 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Semolina + lemontop 13% of all pairs
    Smell alikemoderate
    Cooked together124 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

  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

Arrowroot
Starch that thickens the milk into a smooth, soft body.
Semolina
Adds body and a tender, slightly grainy texture as it absorbs the liquid.
Eggs
Set during baking to give the pudding structure and a custard-like firmness.
Milk
Forms the liquid base that the starches swell in and the eggs set.

The step that matters

Gradually pour in the boiling milk. Starch mixed with cold milk can clump if hot liquid is added all at once. Pouring slowly while stirring lets the starch disperse evenly and thicken without 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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