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Semolina pudding with berry compote in a white bowl.
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5 from 2 votes

Semolina Pudding

Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Servings: 4 servings
Author: Aleksandra

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 optional
  • pinch of salt
  • 1/2 cup (90g) wheat semolina cream of wheat
  • 2 tablespoons heavy cream
  • 1 tablespoon butter

for the berry compote:

  • 11 ounces (310g) berries I used a mix of raspberries, strawberries, and blueberries
  • 1 teaspoon vanilla extract
  • 1/4 cup (50g) sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon corn starch

Instructions

Make the pudding:

  • Add milk, sugar, vanilla, cinnamon, and lemon zest to a large, pot. Bring to a boil whisking regularly then take the pot off the heat (be careful, when the milk comes to a boil it will immediately boil over so take it off the heat immediately, also make sure your pot is large enough).
  • Add semolina, whisking constantly at the same time (to avoid lumps).
  • Place the pot back on the burner, bring to a boil over medium heat, then cook for 1 minute over low heat (whisking).
  • Take the pot off the heat and cover with a lid or a plate. Let stand for 5 minutes.
  • Stir in the heavy cream and butter.

Make the berry compote:

  • Add the berries to a medium pot (chop strawberries into smaller pieces, leave raspberries and blueberries whole) along with the other ingredients.
  • Cook for about 5 minutes or until the fruit falls apart (but not completely) and the sauce is thickened.
  • Serve the pudding with compote on top.
  • Enjoy!

Notes

  • Calories = 1 serving (1/4 of the recipe). This is only an estimate!
  • If I´m planning to eat the pudding the next day, I´m adding 1/4 cup more milk to the recipe (it will be much thicker when cold).

Nutrition

Calories: 380kcal