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Dessert

Semolina Pudding

A sweet pudding made from milk, semolina, salt, and cream, served with thick fruit syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and syrup are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,964 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Semolina Pudding

Oven, in the book's wordsA quick oven

Ingredients

Directions

Make the pudding

  1. Boil the milk in a saucepan.

  2. While boiling, add the semolina, salt, and cream.

  3. Boil gently for 20 minutes.

  4. Pour the mixture into a pudding basin or mold.

Chill and serve

  1. Chill in the refrigerator or a cold place until ready to serve.

  2. When serving, pour thick fruit syrup around 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. Cream + syruptop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Semolina + syruptop 15% of all pairs
    Smell alikemoderate
    Cooked together33 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Milk + semolinatop 18% of all pairs
    Smell alikemoderate
    Cooked together316 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Semolina + creamtop 19% of all pairs
    Smell alikemoderate
    Cooked together83 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

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 swells in and thickens.
Semolina
Its starch thickens the milk as it cooks and sets the pudding as it cools.
Thick cream
Adds fat for a richer flavour and a smoother, softer texture.

The step that matters

Boil gently for 20 minutes. Semolina starch only swells and thickens fully with sustained heat. Cutting the boiling short leaves the pudding thin or grainy, so the full time is needed.

“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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