Skip to main content
Dessert

Semolina Pudding

Semolina pudding made by boiling semolina in milk, sweetened with sugar and vanilla, then baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Semolina Pudding

Ingredients

Directions

Make the mixture

  1. Boil the semolina in the milk until well thickened.

  2. Add sugar and vanilla to taste.

Bake

  1. Pour the mixture into a small pie dish.

  2. Bake until golden brown.

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Semolina + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together316 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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
Its starch thickens the hot milk, giving the pudding its set body.
Milk
Provides the liquid that the semolina thickens, adding creaminess and richness.
Sugar
Adds sweetness and helps the top brown during baking.

The step that matters

Thicken the semolina in the milk fully. Semolina starch only thickens properly when it is fully heated in the liquid. If it is undercooked, the pudding stays thin and may taste grainy after baking.

“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

Vanilla Ice CreamVanilla Ice Cream108 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipes