Semolina Pudding

Method

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1. Warm the milk in a saucepan over medium heat until it is steaming but not boiling.

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2. Rain the semolina into the milk in a thin, steady stream, whisking constantly so it does not clump.

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3. Add the sugar and salt and bring to a gentle simmer, stirring.

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4. Cook 8 to 10 minutes over low heat, stirring constantly, until thick and creamy.

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5. Take off the heat and stir in the butter and vanilla.

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6. Spoon into four bowls, top each with a spoonful of jam and grate over a little nutmeg.

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Chef’s Tips

• Rain the semolina in slowly while whisking. Dumped in, it lumps.
• Stir constantly while it cooks. It catches on the base.
• The jam is not a garnish. It is the sweet-sour balance.

Pairing Suggestions

• Raspberry jam
• Stewed fruit
• Golden syrup

Storage & Reheating

Best warm. Refrigerate up to 3 days and eat cold or reheat with a splash of milk.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.