Skip to main content
Dessert

Semolina Pudding

Semolina pudding is a baked custard made from semolina, milk, sugar, butter, eggs, and nutmeg.

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

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

Make the semolina base

  1. Boil the semolina in the milk until it thickens.

  2. Add the butter, sugar, and nutmeg.

Finish and bake

  1. When cool, stir in the eggs.

  2. Bake in a buttered dish for 30 minutes.

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 + nutmegtop 11% of all pairs
    Smell alikemoderate
    Cooked together53 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Milk + nutmegtop 15% of all pairs
    Smell alikemoderate
    Cooked together14,685 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Butter + nutmegtop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  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 the milk as its starch swells, giving the pudding its body.
Milk
Provides the liquid that the semolina absorbs and that gives a soft, creamy texture.
Eggs
Set during baking, binding the pudding and giving it a firmer structure.
Butter
Adds fat for richness and a smoother, more tender mouthfeel.
Sugar
Adds sweetness and helps the top brown lightly in the oven.

The step that matters

When cool, stir in the eggs.. Adding eggs to a very hot mixture can scramble them, leaving specks instead of a smooth custard. Letting the base cool first lets the eggs blend in evenly and set gently in the oven.

Swap the nutmeg

How well each one fits the dish's main ingredients (semolina, milk, sugar, egg, butter):

  1. Cinnamonfits better
  2. Nutmegthe original
  3. Capersfits less well
  4. Parsleyfits less well

Fit is the average pairing score against semolina, milk, sugar, egg, butter. Candidates are from the same food group and used in at least 100 recipes.

“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

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes