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Dessert

Semolina Pudding

Semolina pudding is a sweet dish made with semolina, milk, sugar, butter, eggs, and salt, baked or steamed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the pudding base

  1. In a saucepan, bring the milk to a boil.

  2. Gradually stir in the semolina, sugar, and salt.

  3. Cook over low heat, stirring constantly until thickened.

  4. Remove from heat and stir in the butter until melted.

  5. Allow to cool slightly, then mix in the egg yolks.

Bake and serve

  1. Pour the mixture into a buttered mold.

  2. Bake at 300°F (150°C) for 20 minutes or steam for 1 hour.

  3. Serve warm with a sauce of your choice.

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 + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together351 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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 cooks and gives the pudding its body and soft structure.
Milk
Forms the liquid base that the semolina swells in and sets into a custard-like texture.
Egg yolks
Enrich the pudding and help it set firmly once baked or steamed.
Butter
Adds richness and a smooth, tender mouthfeel.
Sugar
Sweetens the pudding and contributes to its browning at the surface when baked.

The step that matters

Stirring while the semolina cooks. Semolina settles and scorches on the bottom of the pan if it is not stirred constantly over low heat. Constant stirring keeps the grains evenly dispersed, so the mixture thickens smoothly without lumps or a burnt taste.

“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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