Semolina pudding is a dessert that many identify with the taste of childhood. Thick, dense and fragrant pudding will appeal to children who categorically refuse to eat semolina. Before serving, it is recommended to sprinkle the pudding with powdered sugar or pour over with jam.

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Date added:	06.12.2016
Time for preparing:	60 min.
Servings per recipe:	6
Rating:	(2 , cf. 3.50 out of 5)

Ingredients

Mango pudding recipe

Pour semolina into a bowl, add 4 tablespoons of granulated sugar, add vanilla sugar. Mix ingredients thoroughly. Pour milk into a saucepan, place over low heat, bring to a boil. Gradually introduce semolina into the milk, without stopping stirring the workpiece.

Semolina pudding is a great replacement for unhealthy store-bought desserts

Bring the mixture back to a boil and immediately remove from heat. Cool down a bit. Wash the eggs, separate the protein from one egg. Mix the remaining yolks and whites. Preheat the oven to 165 degrees, place the pudding in the oven for 40 minutes. Let the pudding cool for 4 hours before serving.

semolina pudding can be a great alternative to semolina. Many children do not like semolina porridge, but they eat semolina pudding with great pleasure. Interestingly, despite the fact that it will not contain cottage cheese, it will taste similar to. Various puddings, including semolina pudding, belong to English cuisine.

Today, there are several recipes for making semolina pudding. Classic semolina pudding is prepared on the basis of semolina porridge with the addition of sugar and eggs. In addition to this recipe, recipes for semolina pudding with the addition of cottage cheese, kefir, cocoa, apples, bananas, pumpkins, carrots, canned pineapples, dried fruits, and poppy seeds are also known. As mentioned above, semolina pudding is prepared on the basis of semolina boiled in milk.

But if for some reason you do not drink milk, then you can cook semolina porridge in water. Semolina pudding without milk, on water will be more dietary than on milk, but not so fragrant, without a pronounced creamy taste.

Many young mothers want to please their baby with a delicious dessert and are looking for a recipe for semolina pudding like in kindergarten. This is the recipe I want to offer you today. Semolina pudding, step by step recipe with photo which is presented below can be eaten both warm and cold. When chilled, it tastes better, but this is already an amateur.

Ingredients:

• Milk - 2 cups
• Semolina - 150 gr.,
• Sugar - 4-5 tbsp. spoons,
• Salt - a pinch
• Vanillin - 1 package,
• Eggs - 1 pc.,
• Corn starch (possibly potato starch) - 1 tbsp. a spoon.

Semolina pudding - recipe with photo

After all the ingredients are prepared, you can start making semolina pudding. Pour milk into a saucepan. Put on the stove.

As soon as it boils, add semolina in small portions, while constantly stirring the porridge so that the cereal does not seize in lumps.

Boil thick semolina. Take it off the stove and let it cool down. During this time, it will become even thicker. Transfer the semolina to a bowl.

Add sugar and salt. In principle, these ingredients can be added directly during the cooking of semolina, this is not so important.

To make semolina pudding fragrant, add vanillin or vanilla sugar.

Beat in an egg.

Follow it with potato or corn starch.

Thanks to the starch and egg, semolina pudding will rise well during baking. Mix the semolina pudding mass thoroughly.

Prepare a baking dish. Lubricate it with a piece of butter or vegetable oil. Put the mass into the form. Some recipes recommend brushing the surface of the semolina pudding with a beaten egg to get a golden crust, but even without it, the crust will still turn out. Preheat the oven to 190C.

Place the form on the middle shelf. Bake the semolina pudding in the convection oven for about 30 minutes. The finished pudding should rise by about a third or more.

Take it out of the oven. Let cool. After cooling, refrigerate for 5-7 hours. During this time, the pudding will become denser and can be cut into portions. Depending on the form in which it was baked, cut it into cubes or triangles.

Serve semolina pudding, pouring over jam, jam, milk, berry or fruit jelly, syrup or. Ideally, sweet semolina pudding is best suited with sour types of jams and jams that balance the taste. For children, semolina pudding is best poured with milk jelly.

Enjoy your meal. I would be glad if this mango pudding recipe you will like it and use it. Next time I'll show you how to make the most delicious semolina balls just like in kindergarten.

Mango pudding. A photo

How often we were fed semolina in childhood. And this is not only semolina, which someone loved, but someone absolutely did not. Perhaps it was for such haters of semolina that delicious sweet dishes were invented that children ate on both cheeks. One of these dishes is already in the list of my recipes on the site - this is mannik. It is very similar to a pie, I think everyone has ever tried it at least once. Another no less tasty kindergarten dish is semolina pudding. That is what we will prepare today.

I baked semolina pudding like in kindergarten in a form with dimensions of 15x25 cm. For such a pudding, we need the following products.

Before you start cooking the pudding itself, first cook the semolina. To do this, pour half a liter of milk into a saucepan and add 400 ml of water. I would cook porridge purely with milk to my taste, but since we are preparing the pudding according to the technological map, we strictly adhere to this recipe.

As soon as the milk with water boils, pour the semolina in a stream with constant stirring so that lumps do not form. Since I was filming the process, I did not succeed in stirring at this moment.

As soon as the semolina begins to thicken, add salt, stir, continue to cook the porridge over low heat for another 5 minutes. After that, remove from the heat so that it cools down a bit. The porridge will thicken further as it cools.

In the meantime, the porridge is cooling, separate the yolks from the proteins and beat them with sugar.

Not in hot, but in warm porridge, add butter and mix well, leave a little to lubricate the ceramic mold. As you can see, while the porridge cooled, it became even thicker.

Add yolks whipped with sugar to the porridge, mix thoroughly.

Add the whipped egg whites to the semolina pudding mixture and mix gently, do not beat at all.

Lubricate the semolina pudding baking dish with butter and sprinkle with breadcrumbs. We spread the mass in the form and level the surface with a spoon.

Top the mass with sour cream mixed with yolk. We immediately send the form to the oven, heated to 180 degrees, for baking semolina pudding. It is baked for about 20-25 minutes until a beautiful ruddy color. It will rise a lot during baking, but when it cools, it will become even.

We take out the finished semolina pudding from the oven, let it cool completely.

Cut the cooled pudding into pieces. Usually in kindergartens it is served with sweet fruit jelly, but at home you can serve it with jam, jam or condensed milk, that is, any sweet topping, since semolina pudding is moderately sweet and additional sweetness will not hurt it.

Try baking semolina pudding like in kindergarten - it will be a great breakfast. Enjoy your meal!

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Pudding is a traditional English dessert based on eggs, cereals, milk, cottage cheese, flour and fruit. There are many variations of this dish, differing in combinations of ingredients and cooking methods. Only its delicious taste remains unchanged.

website shares the most interesting pudding recipes, which are also easy to perform.

Pudding with blackcurrant and cherry

Ingredients:

• ½ cup cherries
• ½ cup blackcurrant
• 2 tbsp. l. cornstarch
• 2 tbsp. l. sugar (preferably cane)

Cooking:

1. Rinse currants and cherries with water. Remove pits from cherries.
2. Mix cherries with sugar. Add blackcurrant. Put the mass on the stove and bring to a boil.
3. Dilute corn starch in water and pour into the mass. Stir and simmer for about 1 minute until thickened.
4. Pour into molds, cool and refrigerate until set. To serve, garnish the pudding with any dark berries.

Semolina with raisins

Ingredients:

• 80 g semolina
• 500 ml milk
• 120 g sugar
• 1 egg
• 120 g raisins

Cooking:

1. Soak raisins in a bowl of warm water. Boil milk, adding 65 grams of sugar, pour semolina and cook for 5 minutes over low heat, stirring constantly. Remove from fire.
2. Add raisins, but leave a little for garnish. Beat the egg in a separate bowl, adding a little of the mixture from the pan. Pour this mixture into a saucepan and mix thoroughly.
3. Prepare the caramel by melting the remaining sugar in a saucepan over low heat. Pour it into a baking dish. Pour semolina porridge with egg on top and bake in an oven preheated to 140 ° C for 25 minutes.
4. Allow the pudding to cool slightly before inverting onto a plate. Garnish with raisins or fruit pieces.

Crimson

Ingredients:

• 300 g rice
• 2 glasses of milk
• 50 ml cream
• 25 g gelatin
• 100 g ice cream
• 2 cups raspberries (you can use frozen)
• 1 cup of sugar

Cooking:

1. Soak gelatin. Rinse rice and boil until tender in three glasses of water. Cool and mix with milk, cream and melted ice cream.
2. Put the mixture on low heat and warm for 15 minutes.
3. Strain the soaked gelatin, mix with half the sugar and pour into the rice-milk mass. Mix, pour into molds and refrigerate.
4. Rub the raspberries with the remaining sugar. If desired, you can add a little cognac to the sauce. When serving, drizzle the chilled pudding with raspberry sauce and garnish with fresh berries.

Chocolate

Ingredients:

• 400 ml milk
• 2 tbsp. l. Sahara
• 2 tbsp. l. cocoa
• 2 tbsp. l. ground hazelnuts (optional)
• 2 tbsp. l. starch (preferably cornstarch)

Cooking:

1. Heat the milk over low heat so that it is very warm, but not yet hot.
2. Remove milk from heat, add all ingredients. Beat thoroughly for about 5 minutes until a homogeneous mixture without lumps.
3. Return mixture to fire. Bring to a boil while continuing to stir. Boil for 1 minute, then pour into molds.
4. Let cool and refrigerate for 2-3 hours.

Citric

Ingredients:

• ¼ cup flour
• 2 lemons
• 1 glass of milk
• 2 eggs
• ¾ cup sugar
• ½ tsp salt

Cooking:

1. Separate eggs into yolks and whites. Grate lemon zest, squeeze juice. Lemon without zest cut into rings.
2. Mix flour, sugar, lemon zest (2 tablespoons), salt, egg yolks, lemon juice (¼ cup), milk.
3. Beat the whites so that they do not settle. Add to dough and mix gently.
4. Divide the mixture into 4 portions and pour into portion molds. Put on a baking sheet. Pour about 1 cm of hot water into the bottom of the baking sheet. Place the pudding in an oven preheated to 180 ° C for 35-40 minutes.
5. Finished puddings can be garnished with lemon zest and lemon rings.

Curd

Ingredients:

• 400 g cottage cheese
• 400 ml heavy cream
• 4 eggs
• 1 lemon
• 6 art. l. Sahara
• 4 tbsp. l. flour
• 1 st. l. vanilla sugar
• creamy margarine for mold

Cooking:

1. Whisk the eggs. Add regular and vanilla sugar to them. Beat again until thick foam.
2. Add cottage cheese, cream, flour and zest of one lemon. Mix.
3. Grease molds with margarine. While stirring, pour the mixture.
4. Bake the pudding in the oven at 175°C for 40-50 minutes.
5. Serve with fresh berries, dried fruit or jam.

Cherry

Ingredients:

• 2-3 cups pitted cherries (can be made from compote or frozen)
• 1 cup of sugar
• 1 cup flour
• ½ cup milk
• 10 g baking powder for dough
• 40 g butter
• 1/4 tsp nutmeg
• 1 pinch of salt

Cooking:

1. Sprinkle cherries with sugar (2 tbsp.) Add half of the flour. Mix carefully with a spoon. Transfer the mixture to a baking dish.
2. Sift the remaining flour. Mix it with sugar, baking powder and salt.
3. Separately combine milk and melted butter. Whisking constantly, add dry ingredients and beat until smooth.
4. Spread the batter over the berries. Mix the remaining sugar with the nutmeg and sprinkle over the surface of the pudding.
5. Bake in the oven at 180 ° C for about 50 minutes (to form a golden, dense crust).

Lactic

Ingredients:

• ½ l milk
• 1-2 eggs
• 2 tbsp. l. Sahara
• 2 tsp vanillin or vanilla beans
• 2 tbsp. l. starch
• syrup (to taste)

Cooking:

1. Pour 400 g of milk into a saucepan, put on a small fire and dilute in it, stirring, sugar and vanilla. Boil.
2. Dilute the starch in the remaining cold milk, add the yolk (yolks, if the eggs are medium-sized) and gradually pour, stirring all the time, the yolk-starch mixture into a saucepan with milk and sugar.
3. Boil. Cook, stirring, 1-2 minutes. Remove from stove. If desired, add syrup for flavor.
4. Pour the hot mass into molds, after rinsing them with cold water. Cover with foil or film. Put in refrigerator. It can also be used hot as a cream for sweet dishes.

Rice with strawberry sauce

Ingredients:

• 150 g rice
• 500 ml coconut milk
• 3 art. l. coconut flakes
• 250 g strawberries
• 30 g sugar

Cooking:

1. Boil the rice in boiling water until half cooked (about 10 minutes), drain the water.
2. Put the rice back into the pot, pour over the coconut milk, add the shredded coconut. Cook over low heat, stirring regularly, 10-15 minutes. During this time, the milk should not evaporate completely.
3. While the rice is cooking, prepare the strawberry sauce. To do this, grind strawberries in a blender, add sugar and mix thoroughly.
4. Divide the rice pudding into glasses, top with the strawberry sauce and refrigerate for at least an hour. Garnish with strawberries when serving.

pistachio

Ingredients:

• 35 g pistachios
• 50 g brown sugar
• 235 ml milk
• 1 egg
• 1 st. l. cornstarch
• 1 st. l. butter
• 1 st. l. water
• 1 pinch of salt

Cooking:

1. Grind 25 grams of pistachios in a blender, add 2 tablespoons of sugar and water and continue to beat until a paste forms.
2. Pour the mixture into a saucepan and add milk. Heat the mixture, stirring constantly.
3. In a small bowl, mix 2 tablespoons of sugar, egg yolk, cornstarch and salt. Add some hot milk to make it easier to mix. Pour the mixture into a saucepan with milk and pistachio paste.
4. Continue cooking, stirring constantly, until the mixture thickens. Remove from heat and add butter. Whip until butter melts.
5. Pour the pudding into molds and leave to cool for at least 4 hours. Decorate with the remaining pistachios before serving.

Chocolate avocado pudding

Ingredients:

• 4 avocados
• ¼ cup coconut milk
• 4 tbsp. l. cocoa powder
• 60 g dark chocolate (80%)
• 3 art. l. honey
• 1 pinch of vanilla
• 1 pinch of salt
• coconut flakes (to taste)
• chocolate chips (to taste)

Cooking:

1. Blend avocado pulp in a blender.
2. Melt chocolate and cocoa powder in coconut milk, add vanillin, honey, salt.
3. Mix ingredients until smooth. To make the dessert thicker, put it in the refrigerator for several hours.
4. Before serving, decorate the pudding with coconut flakes or chocolate chips.

Banana protein

Ingredients:

• 1 liter of milk
• 4 eggs
• 350 g sugar
• 4 tbsp. l. (heaping) flour
• 2 bananas
• 50 g milk chocolate for sprinkling
• vanilla or nutmeg to taste

Cooking:

1. Mix flour, sugar (150 g) and nutmeg (vanillin is possible).
2. Bring milk to a boil, but do not boil. Switch off and let cool slightly.
3. Separate the whites from the yolks. Whisk the yolks with a whisk or fork. Mix with ¼ of warm (but not hot) milk.
4. Add the previously prepared dry mixture and stir so that the mass does not clump. Combine it with the remaining milk. Bring to a boil and simmer for a few minutes until thickened over low heat.
5. Beat egg whites with sugar until stiff. Slice bananas.
6. Divide some of the pudding into glasses. Put slices of bananas on top, protein cream on bananas, then bananas again. Finish off with the rest of the pudding. Decorate with chocolate chips. Put in the refrigerator for several hours.

Strawberry parfait pudding

Ingredients:

• 0.5 l. milk
• 5 tablespoons semolina
• 1 tablespoon sugar (to taste)
• Small pinch of salt
• ½ sachet of vanilla sugar
• 1 chicken egg
• 1 tablespoon butter
• Oil and crackers for greasing the mold.
• As a gravy - jam, topping, sour cream, etc.

How sometimes you want to cook something original and tasty. And if it is also a healthy dish, then a decision is certainly made to make something pleasant for yourself and your loved ones. Very welcome in
Every family has delicious sweet pastries. Both adults and children love it, so we, the housewives, have to turn on our culinary imagination and create something special and useful.
Oddly enough, baking does not always require a lot of time and money. From ordinary products that are always at hand, you can bake wonderful products. Among these is a recipe for semolina pudding. Having prepared it, we can feed the child and at the same time give him a tasty meal.
If you like this option, then we will prepare the products.

Semolina pudding - Cooking with photo:

1. Let's start preparing the pudding by putting a saucepan of milk on the fire. Add sugar, vanilla sugar, a pinch of salt, and bring it to a boil. When the milk boils, gradually add semolina, while stirring constantly. Cook until well thickened.

3. When semolina is ready, add butter to it. Mix and let cool.

4. At this time, we separate the yolk from the protein. Next, stir the yolk separately.

5. and beat the protein with a mixer.

6. Take the form, grease well with oil and then sprinkle with breadcrumbs.

7. Pour the yolk into the cooled porridge, mix.

8. Then pour in the protein and also mix.

5. It turned out a thick mass. We place it in the form without filling it to the top. You can bake either in the microwave or in the oven.

If you choose a microwave, then reduce the power to 510 watts. Set for 10 minutes. This is if the form is small. If it is large, then increase the time by 1-2 minutes.
If you chose an oven, then preheat it to a temperature of 180 degrees. Bake the product for about 20 minutes. It all depends on the size of the mold.