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Dessert

Semolina Pudding, Baked

A baked pudding made with semolina, milk infused with bitter almonds, sugar, butter, eggs, served with custard sauce or stewed fruit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Semolina and almond share more aroma than cooks usually use. They rank in the top 7% of all ingredient pairs, and cooks put them together in 93 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Semolina Pudding, Baked

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Make the mixture

  1. Infuse the milk with bitter almonds by heating it gently for about 4 hours, then strain.

  2. Mix the strained milk with semolina, sugar, and butter in a saucepan.

  3. Stir the mixture over low heat for a few minutes, then remove from heat.

  4. Gradually mix in the well-beaten eggs.

Bake and serve

  1. Butter a pie dish and line the edges with puff pastry.

  2. Pour the pudding mixture into the dish and bake at 300°F (150°C) for 40 to 50 minutes.

  3. Serve with custard sauce or stewed fruit poured over the pudding.

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 + almondtop 7% of all pairs
    Smell alikestrong
    Cooked together93 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

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

  3. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

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

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

  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

Semolina
Thickens with the warm milk and gives the pudding its soft, set body.
Eggs
Bind the mixture and help it set firm during baking.
Milk
Provides the liquid that hydrates the semolina and keeps the pudding moist.
Butter
Adds fat for richness and a tender, smooth texture.
Sugar
Adds sweetness and contributes to browning on the surface.

The step that matters

Gradually mix in the well-beaten eggs. Adding beaten eggs slowly to the warm mixture lets them blend evenly. Adding them all at once risks lumps or curdled bits, and the eggs need to be well incorporated so the pudding sets 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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