SEMOLINA PUDDING RECIPES

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SEMOLINA PUDDING - FOOD FANATIC



Semolina Pudding - Food Fanatic image

You may never had heard of semolina pudding, but it is a popular dish across the water in the UK, where it is served as a dessert after a school lunch. Find out more about this comforting, creamy treat.

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 4

50 grams fine semolina
600 milliliters milk
1 teaspoon pure vanilla extract
1 tablespoon fine granulated sugar

Steps:

  • Place the semolina into a small saucepan and mix with a few tablespoons of the milk until it forms a smooth paste. Slowly stir in the remaining milk and the vanilla extract. Bring the mixture almost to the boil, then immediately lower the heat and simmer for a few minutes. Add the sugar and continue to cook, stirring well, for a few more minutes. Cool for a few minutes before serving.

Nutrition Facts : ServingSize 1 serving, Calories 89 calories, FatContent 0 g, CarbohydrateContent 2 g, FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0 g, SodiumContent 0 mg, SugarContent 0 g

SEMOLINA PUDDING CAKE RECIPE | MYRECIPES



Semolina Pudding Cake Recipe | MyRecipes image

A typically simple farm dessert, this polenta based cake is a cross between a pudding cake and a soufflé. Look for semolina flour next to the flour and sugar in the supermarket. And don't worry about testing this cake for doneness. Instead, trust the time and temperature so you don't overcook it. If you insert a toothpick into the cake, the center will always be soft.

Provided by MyRecipes

Yield 8 servings

Number Of Ingredients 8

1 cup sugar, divided
Cooking spray
4 cups skim milk
1 (3-inch) piece vanilla bean, split lengthwise, or 1 tablespoon vanilla extract
¾ cup plus 1 tablespoon semolina flour (pasta flour)
Dash of salt
3 large eggs, lightly beaten
¼ teaspoon ground nutmeg

Steps:

  • Place 1/2 cup sugar in a small heavy saucepan over medium heat, and cook until sugar is golden (about 5 minutes). Immediately pour sugar syrup into a 1 1/2-quart soufflé dish coated with cooking spray, tipping quickly until caramelized sugar coats bottom of dish; set aside.
  • Combine milk and 1/2 cup sugar in a large heavy saucepan; stir well. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Cook over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat (add extract at this point if using in place of vanilla bean); cover and let stand 10 minutes. Discard bean.
  • Preheat oven to 375°.
  • Place milk mixture over medium heat. Gradually add flour and salt, stirring constantly with a whisk. Cook 12 minutes or until thick and bubbly, stirring constantly. Gradually add hot milk mixture to eggs, stirring constantly with a whisk; stir in nutmeg. Spoon mixture into prepared dish.
  • Bake at 375° for 45 minutes or until puffy and almost set. (Cake will be slightly "jiggly" in center.) Cool in dish 5 minutes. (Cake will deflate slightly upon standing.) Loosen cake from sides of dish using a narrow metal spatula. Place a plate upside down on top of cake; invert on to plate. Serve warm or chilled.

Nutrition Facts : Calories 238 calories, CarbohydrateContent 44.5 g, CholesterolContent 85 mg, FatContent 2.6 g, FiberContent 0.6 g, ProteinContent 8.8 g, SaturatedFatContent 1 g, SodiumContent 92 mg

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