How to Make Semolina Pudding – A Classic British Dessert

--- published by foodie Parmod.

Semolina pudding is one of those timeless British comfort foods that bring back memories of school dinners, rainy afternoons, and warm bowls of simple joy. It’s creamy, lightly sweet, and often topped with a dollop of jam or a sprinkle of nutmeg.

Whether you're craving a nostalgic treat or looking for a quick, fuss-free dessert, this semolina pudding recipe is just the ticket. Let’s dive into how to make it the traditional British way.

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What Is Semolina Pudding?

Semolina pudding is a creamy dessert made by cooking semolina (a coarse flour made from durum wheat) with milk and sugar. It’s similar in texture to rice pudding but quicker to prepare and just as comforting. Often served warm, it's a perfect winter treat, though it can also be chilled and enjoyed cold.

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Ingredients

To serve 4:

1 litre whole milk

50g semolina

30g caster sugar (adjust to taste)

1 tsp vanilla extract (optional)

A knob of butter (optional, for richness)

Ground nutmeg or cinnamon (for sprinkling)

Jam or honey (to serve, optional)

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Equipment Needed

Medium saucepan

Wooden spoon or whisk

Measuring jug and scales

Serving bowls

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Method

Step 1: Heat the Milk

Pour the milk into a medium saucepan and slowly bring it to a gentle simmer over medium heat. Stir occasionally to prevent a skin forming or the milk catching at the bottom.

Step 2: Add the Semolina

Once the milk is hot, gradually pour in the semolina, whisking constantly to avoid any lumps. Keep stirring until the mixture begins to thicken – this should take about 4–5 minutes.

Step 3: Add Sugar and Flavouring

Stir in the caster sugar and vanilla extract (if using). Add a knob of butter for extra richness. Continue cooking for another 3–4 minutes, stirring frequently, until the pudding is thick and creamy.

Step 4: Serve

Pour into individual bowls and sprinkle with ground nutmeg or cinnamon. Add a spoonful of jam, honey, or fresh fruit on top if desired. Serve warm for the ultimate cosy treat.

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Tips for Perfect Semolina Pudding

Stir constantly while adding semolina to avoid lumps. A whisk works well here.

Adjust thickness by adding more or less semolina depending on preference.

For a dairy-free version, substitute with almond, oat, or soy milk.

Leftovers can be poured into a dish, chilled, and sliced the next day.

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Variations

Chocolate semolina pudding: Add a tablespoon of cocoa powder with the sugar.

Coconut semolina: Replace half the milk with coconut milk and top with toasted coconut flakes.

Spiced version: Add a pinch of cardamom or ground cloves for a fragrant twist.

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Why Make Semolina Pudding?

✅ Quick and easy – ready in 10 minutes

✅ Family-friendly and perfect for children

✅ Ideal for using store cupboard ingredients

✅ Comfort food at its best

✅ Naturally vegetarian

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Frequently Asked Questions

Q: Can I make semolina pudding in advance?

Yes! Let it cool and store in the fridge for up to 3 days. Reheat gently in the microwave or on the hob, adding a splash of milk if it’s too thick.

Q: Can I freeze semolina pudding?

It’s not recommended – the texture changes when frozen and defrosted. Best eaten fresh or within a few days from the fridge.

Q: Is semolina pudding healthy?

It’s a source of protein and iron from the semolina and calcium from the milk. To make it lighter, use semi-skimmed milk and reduce the sugar.

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Final Thoughts

Semolina pudding is a classic for a reason – it's simple, satisfying, and endlessly customisable. Whether served plain, topped with jam, or dressed up with flavours, it remains a firm favourite across generations. Try this traditional British dessert today and bring a bit of nostalgic comfort to your kitchen.

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--- write ✍️ by foodie Parmod.