Skip to main content
Main

Semolina Pudding

Semolina pudding made with milk, semolina, sugar, eggs, and a bay leaf, baked until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

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

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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the semolina base

  1. In a saucepan, combine the milk, salt, and bay leaf.

  2. Bring the mixture to a boil.

  3. Gradually whisk in the semolina, stirring constantly to prevent lumps.

  4. Cook for about 5 minutes until thickened.

  5. Remove from heat and let cool slightly.

Bake and serve

  1. Beat the eggs and mix them in thoroughly.

  2. Pour the mixture into a greased dish and bake at 350°F (175°C) until set.

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

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

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

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Milk + sugartop 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).

Milk and sugar 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 cooks and gives the pudding its body.
Eggs
Set when baked, giving the pudding structure and a firm, sliceable texture.
Milk
Forms the liquid base that the semolina thickens and the eggs set.
Moist sugar
Adds sweetness and a mild molasses flavor to the pudding.

The step that matters

Whisking in the semolina. Adding semolina to hot milk without constant stirring lets starch grains clump before they can disperse, leaving lumps. Steady whisking spreads the starch evenly so it thickens into a smooth custard-like base.

“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.

More semolina pudding recipes

French 8Baked 3Steamed 3 See all 112 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes