For many, a delicious semolina pudding evokes childhood memories – at least here in Germany I guess. A simple Semolina pudding (aka. German semolina porridge)just like Grandma always made it, is still a welcome dessert in our house. It’s quite easy to prepare and really delicious. Anyone should be able to make it without any effort. But perhaps not everyone automatically remembers all the measurements and preparation steps. For all those who didn’t watch Grandma or Mom make it and now want to make it themselves… this simple recipe is for all of you. 😉
Somolina pudding (also known as cream of wheat), rice pudding, and similar dishes are regular features on our table. We simply love these simple old-fashioned desserts. Just boil a pot of milk with semolina or milk rice until it has thickened nicely, then add a mixture of sugar and cinnamon on top, and you have an ultra-delicious dessert ready to go. It couldn’t be easier. You could also say – Grandma simply knew what tasted delicious and what could be served quickly…
Not every grandma or grandpa makes semolina pudding the same way. There are sometimes small but significant differences in the preparation. In our house, semolina pudding was (and still is) made with egg yolks and a little butter. The egg yolk is primarily for the color, and the butter for a creamier texture. Since both add a few extra calories, we generally use a little less sugar than you might know from other recipes. Every so often we even omit sugar entirely if a sweet compote is served with the semolina pudding, for example.
Preparing semolina pudding is incredibly easy. Add milk, sugar, salt, and vanilla extract to a small pot and bring the mix to a boil. Then add the semolina, stir everything well, and a few minutes later you’re ready to serve. As already mentioned, we also add an egg yolk to the pudding – which is totally optional. That’s entirely up to you. For a more yellow color, you could theoretically boil the milk with a pinch of turmeric – you won’t taste it, but it will give the porridge a lovely color. It also works very well with vanilla custard…
Semolina pudding aka. Semolina porridge can be served warm or cold. If you like it warm, simply pour it onto plates and top it with some berries, spices, etc., to your liking. In case you prefer the dessert cold, you should perhaps fill it directly into serving glasses after cooking and cover the surface with plastic wrap. We do this, for example, if we know someone doesn’t like the slightly firm skin that forms as it cools. Some people are a bit picky, from experience. ;P
You can do a lot with soft wheat semolina – not just make some semolina pudding like Grandma used to. If you’d like to experiment a bit, you should check out our Semolina Cheesecake with Damson Plums. It’s practically semolina porridge in cake form. Absolutely brilliant! That one also works with other fruits, such as cherries (even from a jar), if you’re not a big fan of plums, for example.
I could recommend our Streuseltaler with Semolina Pudding & Rhubarb. There the semolina pudding is layered on some quark-oil dough and then topped with rhubarb and big streusel. Really delicious and, thanks to the quark-oil dough, quite easy to prepare. Most people might know the version with yeast dough, but then you have to wait ages for the dough to rise… Ours is definitely a baking recommendation we love to share. If you don’t have rhubarb at hand or don’t like it, you can use other fruits or berries, of course. Almost anything you can imagine will work.
INGREDIENTS / INGREDIENTS
DIRECTIONS / PREPARATION
1. Add the milk, sugar, butter, vanilla extract, and salt to a small saucepan and heat up gently while stirring constantly. As soon as the milk begins to boil, add the semolina and stir it in. Let the mixture cook/bubble for about 1 minutestirring continuously. If the cream of wheat bubbles too much, briefly remove it from the heat and continue stirring to prevent it from boiling over.
2. After the minute, remove the cream of wheat from the heat and let it cool slightly. Stir in the egg yolk, if desired. The egg yolk will make the mixture a little yellower and creamier. Pour into serving glasses and let it cool slightly. Serve warm or cold, as desired. We like to sprinkle a mixture of sugar and cinnamon and some fresh berries on top of the cream of wheat before serving.
1. Put the milk with sugar, butter, vanilla extract and salt in a small saucepan and heat, stirring constantly. As soon as the milk starts to boil, add the semolina and stir in. Allow the mixture to simmer/bubble for about 1 minute, stirring constantly. If the semolina porridge comes to a boil, remove the pot from the heat occasionally and continue stirring so that nothing boils over.
2. After the minute, remove the semolina porridge from the heat and let it cool briefly, then stir in the egg yolk if you want to add it. The egg yolk makes the semolina porridge a little yellower and creamier. Pour the porridge into serving glasses and allow to cool slightly. Serve warm or cold as desired. We like to add a mixture of sugar and cinnamon and fresh berries to the semolina porridge before serving.
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Here is a version of the recipe you can print easily.
Description
Grandma made the best desserts. This Cream of Wheat aka. Semolina porridge is one of her recipes she often made. We love it and make it often as well.
1. Add the milk, sugar, butter, vanilla extract, and salt to a small saucepan and heat up gently while stirring constantly. As soon as the milk begins to boil, add the semolina and stir it in. Let the mixture cook/bubble for about 1 minutestirring continuously. If the cream of wheat bubbles too much, briefly remove it from the heat and continue stirring to prevent it from boiling over.
2. After the minute, remove the cream of wheat from the heat and let it cool slightly. Stir in the egg yolk, if desired. The egg yolk will make the mixture a little yellower and creamier. Pour into serving glasses and let it cool slightly. Serve warm or cold, as desired. We like to sprinkle a mixture of sugar and cinnamon and some fresh berries on top of the cream of wheat before serving.
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