Semolina Pudding with Berry Sauce
Warm semolina cooked in milk, served under a quick raspberry sauce.
19 min
4 servings
Difficulty 2/5
Dessert · Supper
Prep 5 min · Cook 14 min
Milk, semolina and eight minutes of stirring. The sauce cooks in the time the pudding needs to finish, so both reach the bowl warm.
Per serving
283
kcal / serving
Ingredients
Written for 4 servings. Change the servings to rescale every amount.
Pudding
Milk 2.5%
800 milliliters
Semolina
100 grams
White Sugar
2 tablespoons (25 grams)
Butter
1 tablespoon (14 grams)
Vanilla Extract
1 teaspoon (4.2 grams)
Salt
1 pinch
Berry sauce
Raspberry
200 grams
White Sugar
1 tablespoon (13 grams)
Lemon
10 grams
Steps
Bring the milk to a bare simmer with the sugar, the vanilla and the pinch of salt.
4 min
Rain the semolina in through your fingers while whisking. Tipping it in at once is what makes lumps, and no amount of whisking afterwards removes them.
8 min
Cook on low for eight minutes, stirring, until the whisk leaves a trail. Take it off and beat the butter in.
8 min
For the sauce, heat the raspberries with the sugar and the lemon juice for five minutes, until they collapse but still show some whole berries.
5 min
Spoon the pudding into bowls and pour the warm sauce over it.
2 min
Serving suggestion
Serve warm. Cold, it sets firm enough to cut — which is a different dessert, not a worse one.
Storage
Two days in the fridge. Reheat with a splash of milk and stir it back to a pourable thickness.
Notes
Frozen berries work and need a minute longer. Blackcurrants or sour cherries make a sharper sauce than raspberries.
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