Delia Smith Semolina Pudding Recipe

Ah, semolina pudding—just the mere mention of it takes me back to my childhood, to those cozy evenings spent at Nan’s, where warmth wasn’t just in the hugs but also in the bowls cradled in our hands. There’s something timeless and comforting about a bowl of semolina pudding delia, especially on a chilly day. My version of this classic dessert is slightly richer and more indulgent, making it the perfect treat for when you need a little extra coziness in your life.

Why You’ll Be Glad You Tried This Recipe

You’ll love trying this recipe because it’s easy and quick. The creamy texture and comforting taste are unbeatable. It’s versatile, too. You can tweak it with your favorite fruits or nuts. Plus, it’s a great way to impress family or friends with something different. Whether you’re a beginner or a pro in the kitchen, this pudding won’t disappoint. It’s a cozy treat that brings back memories and creates new ones.

How To Make Delia’s Classic Semolina Pudding Recipe Overview

This recipe serves up a heartwarming dish meant to be savored slowly. It’s a straightforward, no-fuss recipe that yields about 6 servings, making it ideal for family gatherings or a weeknight dessert that feels like a weekend treat. The cooking process takes approximately 25-30 minutes from start to finish. The end result is a creamy, dreamy semolina pudding, spiced gently with cinnamon and cardamom, and enriched with sultanas and flaked almonds for that delightful bite and contrast.

Ingredients

  • 720ml (nearly 3 cups) whole milk
  • 1/2 tsp ground cinnamon
  • 78g (nearly 1/2 cup) semolina
  • 138g (2/3 cup) caster sugar
  • 108g (2/3 cup) sultanas
  • 1/4 tsp ground cardamom
  • 96ml (nearly 1/2 cup) thickened cream
  • 60g (1 packet) flaked almonds

Instructions

  1. Preparation: Begin by gathering all your ingredients. This helps streamline the cooking process and ensures you’re not scrambling for anything last minute.
  2. Heat the Milk: In a large saucepan, gently heat the milk and caster sugar over medium heat. Stir continuously to dissolve the sugar completely. Be careful not to let the milk boil over.
  3. Add Semolina: Once the sugar is dissolved, slowly sprinkle in the semolina while whisking vigorously to prevent lumps from forming. Keep the heat on medium and continue to stir as the mixture thickens, about 5-10 minutes.
  4. Spice it up: When the mixture starts to thicken, stir in the ground cinnamon and cardamom. This is where the magic happens, and the pudding begins to take on those nostalgic, heartwarming flavors.
  5. Add Fruits and Nuts: Fold in the sultanas and half of the flaked almonds into the thickened semolina mixture. Keep stirring gently to evenly distribute the fruits and nuts.
  6. Final Touch: Once everything is well-combined, and the pudding has reached a creamy consistency, remove from heat. Stir in the thickened cream to add an extra layer of richness.
  7. Serve: Spoon the warm semolina pudding into bowls. Garnish with the remaining flaked almonds. For an extra touch of warmth, a light sprinkle of ground cinnamon on top works wonders.
  8. Enjoy: Serve immediately for the best experience, though this pudding is also delightful when enjoyed cold.

Nutritional Value

Each serving provides approximately:

Calories: 350-400 kcal

Protein: 8-10g

Carbohydrates: 50-60g

Fat: 15-18g

Dietary Fiber: 2-3g

Sugars: 30-35g

Also Try: Chocolate Swiss Roll Recipe Delia Smith

FAQs

Can I use non-dairy milk for this recipe?

Absolutely, non-dairy milk like almond, oat, or coconut milk can be used as a substitute in this recipe. It’s a great way to make the pudding vegan-friendly. Just note that the change in milk might slightly affect the final taste and texture, making it less creamy than when using whole milk.

Is it possible to make this pudding without sugar?

Yes, you can opt for natural sweeteners like honey or maple syrup if you prefer to avoid refined sugar. These alternatives bring their own unique flavors and may be sweeter, so you might want to use them sparingly. Experiment to find the right balance for your taste.

Can I add different fruits or nuts?

You’re encouraged to make the pudding your own by adding a variety of dried fruits or nuts. Experimenting with ingredients like dried apricots, cherries, or pecans can introduce delightful new textures and flavors. It’s a fantastic way to customize the pudding to suit your preferences.

Where is semolina originally from?

Semolina, known for its role in many cuisines, originally comes from the Middle East. It’s made from durum wheat, which is a hard type of wheat. Over time, semolina spread to other parts of the world. It became popular in Italian, Indian, and North African cooking. People use it to make pasta, bread, and desserts. Its versatility and unique texture have made it a staple ingredient in many dishes.

What can you use semolina for?

Semolina is super versatile. You can use it to make pasta and pizza dough for that perfect chewy texture. It’s also great for making creamy puddings and porridges. In baking, semolina adds a nice crunch to breads and cakes. Plus, it works well as a thickener for soups and stews. And let’s not forget about traditional dishes like Indian upma or the sweet dessert, halva. There’s a lot you can do with it!

Conclusion

There’s a reason why some recipes are timeless. This semolina pudding, with its comforting warmth and nostalgic flavors, is more than just a dessert; it’s a hug in a bowl, a nod to the simpler times at Nan’s. Whether you’re making it for a special occasion or just as a treat for yourself, remember to enjoy the process as much as the outcome. After all, the best recipes are those made with love and a sprinkle of memories. Happy cooking!

Delia Smith Semolina Pudding Recipe

Delia Smith Semolina Pudding Recipe

Cook Time 30 minutes
Course Dessert
Servings 6 servings
Calories 400 kcal

Ingredients
  

  • 720 ml nearly 3 cups whole milk
  • 1/2 tsp ground cinnamon
  • 78 g nearly 1/2 cup semolina
  • 138 g 2/3 cup caster sugar
  • 108 g 2/3 cup sultanas
  • 1/4 tsp ground cardamom
  • 96 ml nearly 1/2 cup thickened cream
  • 60 g 1 packet flaked almonds

Instructions
 

  • Preparation: Begin by gathering all your ingredients. This helps streamline the cooking process and ensures you’re not scrambling for anything last minute.
  • Heat the Milk: In a large saucepan, gently heat the milk and caster sugar over medium heat. Stir continuously to dissolve the sugar completely. Be careful not to let the milk boil over.
  • Add Semolina: Once the sugar is dissolved, slowly sprinkle in the semolina while whisking vigorously to prevent lumps from forming. Keep the heat on medium and continue to stir as the mixture thickens, about 5-10 minutes.
  • Spice it up: When the mixture starts to thicken, stir in the ground cinnamon and cardamom. This is where the magic happens, and the pudding begins to take on those nostalgic, heartwarming flavors.
  • Add Fruits and Nuts: Fold in the sultanas and half of the flaked almonds into the thickened semolina mixture. Keep stirring gently to evenly distribute the fruits and nuts.
  • Final Touch: Once everything is well-combined, and the pudding has reached a creamy consistency, remove from heat. Stir in the thickened cream to add an extra layer of richness.
  • Serve: Spoon the warm semolina pudding into bowls. Garnish with the remaining flaked almonds. For an extra touch of warmth, a light sprinkle of ground cinnamon on top works wonders.
  • Enjoy: Serve immediately for the best experience, though this pudding is also delightful when enjoyed cold.

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