Nigella Semolina Pudding Recipe

This creamy semolina pudding is warm, comforting, and lightly sweetened with a hint of cinnamon and vanilla. Topped with a simple berry compote, it’s a delicious dessert that’s easy to make with just a few ingredients.

Ingredients Needed:

For the semolina pudding:

• 3 cups (720ml) whole milk
• 1/4 cup (50g) sugar
• 1 teaspoon vanilla
• pinch of cinnamon
• zest grated from 1/2 lemon 
• pinch of salt
• 1/2 cup (90g) wheat semolina 
• 2 tablespoons heavy cream
• 1 tablespoon butter

For the berry compote:

• 11 ounces (310g) berries 
• 1 teaspoon vanilla extract
• 1/4 cup (50g) sugar
• 1 teaspoon lemon juice
• 1 teaspoon corn starch

How To Make Semolina Pudding Recipe?

1. Heat the milk: In a large pot, heat the milk, sugar, vanilla, cinnamon, and lemon zest over medium heat. Stir regularly and bring to a boil, then remove from heat immediately.
2. Add the semolina: Slowly whisk in the semolina while stirring constantly to prevent lumps.
3. Cook the pudding: Return the pot to medium heat and bring it back to a boil. Reduce heat to low and cook for 1 minute, whisking continuously.
4. Let it rest: Remove from heat, cover with a lid or plate, and let it sit for 5 minutes.
5. Add cream and butter: Stir in the heavy cream and butter until smooth and creamy.
6. Make the berry compote: In a medium pot, combine the berries, vanilla, sugar, lemon juice, and cornstarch. Cook over medium heat for about 5 minutes, stirring occasionally, until the berries soften and the sauce thickens.
7. Serve: Spoon the warm semolina pudding into bowls and top with the berry compote. Enjoy!

Recipe Tips:

• Use a large pot: When heating the milk, use a big pot to prevent it from overflowing when it boils. Milk rises quickly, so remove it from the heat as soon as it starts bubbling.
• Whisk the semolina slowly: Pour the semolina in small amounts while whisking non-stop. This helps prevent lumps and keeps the pudding smooth.
• Let it sit before serving: After cooking, cover the pot and let the pudding rest for 5 minutes. This allows it to thicken properly and develop the right texture.
• Adjust the thickness: If the pudding is too thick, add a splash of warm milk and stir. If it’s too thin, let it cook a little longer on low heat while stirring.
• Taste the berry compote: If your berries are too tart, add a little more sugar or honey while cooking. If it’s too sweet, balance it with extra lemon juice.

How To Store Leftovers?

• Refrigerate: Let the semolina pudding cool completely. Then, put it in an airtight container and store it in the fridge for up to 4 days.
• Reheat: Heat the pudding in a pot over low heat, stirring continuously. If it’s too thick, add a little warm milk and mix until smooth. Remove from heat once warmed through.

Nutrition Facts:

• Calories: 220 kcal
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 20mg
• Sodium: 50mg
• Potassium: 180mg
• Total Carbohydrate: 35g
• Dietary Fiber: 2g
• Sugars: 18g
• Protein: 5g

Nigella Semolina Pudding Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

18

minutes

Calories

220

kcal

This creamy semolina pudding is warm, comforting, and lightly sweetened with a hint of cinnamon and vanilla. Topped with a simple berry compote, it’s a delicious dessert that’s easy to make with just a few ingredients.

Ingredients

• For the semolina pudding:

• 3 cups (720ml) whole milk

• 1/4 cup (50g) sugar

• 1 teaspoon vanilla

• pinch of cinnamon

• zest grated from 1/2 lemon 

• pinch of salt

• 1/2 cup (90g) wheat semolina 

• 2 tablespoons heavy cream

• 1 tablespoon butter

• For the berry compote:

• 11 ounces (310g) berries 

• 1 teaspoon vanilla extract

• 1/4 cup (50g) sugar

• 1 teaspoon lemon juice

• 1 teaspoon corn starch

Directions

• Heat the milk: In a large pot, heat the milk, sugar, vanilla, cinnamon, and lemon zest over medium heat. Stir regularly and bring to a boil, then remove from heat immediately.
• Add the semolina: Slowly whisk in the semolina while stirring constantly to prevent lumps.
• Cook the pudding: Return the pot to medium heat and bring it back to a boil. Reduce heat to low and cook for 1 minute, whisking continuously.
• Let it rest: Remove from heat, cover with a lid or plate, and let it sit for 5 minutes.
• Add cream and butter: Stir in the heavy cream and butter until smooth and creamy.
• Make the berry compote: In a medium pot, combine the berries, vanilla, sugar, lemon juice, and cornstarch. Cook over medium heat for about 5 minutes, stirring occasionally, until the berries soften and the sauce thickens.
• Serve: Spoon the warm semolina pudding into bowls and top with the berry compote. Enjoy!

Notes

• Use a large pot: When heating the milk, use a big pot to prevent it from overflowing when it boils. Milk rises quickly, so remove it from the heat as soon as it starts bubbling.
• Whisk the semolina slowly: Pour the semolina in small amounts while whisking non-stop. This helps prevent lumps and keeps the pudding smooth.
• Let it sit before serving: After cooking, cover the pot and let the pudding rest for 5 minutes. This allows it to thicken properly and develop the right texture.
• Adjust the thickness: If the pudding is too thick, add a splash of warm milk and stir. If it’s too thin, let it cook a little longer on low heat while stirring.
• Taste the berry compote: If your berries are too tart, add a little more sugar or honey while cooking. If it’s too sweet, balance it with extra lemon juice.