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Caramel semolina pudding with raisins

Semolina pudding, like rice pudding, is a throwback to another era – time to rediscover its delights!

This is an updated version, with a caramel sauce and raisins. Its smooth, creamy texture comes from the custard added towards the end.

42K 14 3.9

Last modified on: December 30^th 2020

Keywords for this recipe:

For 8 people, you will need:

1 120 g caster sugar
2 4 tablespoons water
3 1 kg whole milk
4 70 g butter
5 80 g caster sugar
6 250 g semolina
7 200 g Real custard sauce (crème anglaise)
8 150 g raisins
Total weight: 1,930 grams

Change to the quantities for: 4 people 8 people 16 people 24 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
28 min.	20 min.	48 min.

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Step by step recipe

Stage 1 - 2 min.

The caramel

Put 120 g caster sugar and 4 tablespoons water into a small saucepan on high heat.

Stage 2 - 10 min.

Make a light caramel.

Stage 3 - 5 min.

Divide the caramel between the ramekins and leave to cool.

Stage 4 - 3 min.

The semolina

Choose a large, non-stick saucepan. Pour in 1 kg whole milk and add 70 g butter and 80 g caster sugar. Put on high heat.

Stage 5 - 10 min.

Bring to the boil.

Stage 6 - 2 min.

Take off the heat and add 250 g semolina (fine grade).

Stage 7 - 3 min.

Whisk until it thickens to a purée-like texture, not too thick.

Stage 8 - 2 min.

Making the puddings

Add 200 g Real custard sauce (crème anglaise) and mix well.

Stage 9 - 1 min.

Then add 150 g raisins.

Stage 10 - 2 min.

Mix one last time.

Stage 11 - 8 min.

Divide the semolina mixture between the ramekins, leave to cool, then refrigerate at least overnight to allow the caramel in the bottom to liquefy.

Stage 12

Serve in the ramekin (as a quick dessert for children, for example), or turned out on a small plate.

Remarks

You can soak the raisins in rum or another alcohol of your choice, but this is not essential.

Keeping

Several days in the fridge, covered with plastic film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,056 Kcal or 12,795 Kj	77 gr	433 gr	113 gr
153 %	30 %	41 %	17 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
158 Kcal or 662 Kj	4 gr	22 gr	6 gr
8 %	2 %	2 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
382 Kcal or 1,599 Kj	10 gr	54 gr	14 gr
19 %	4 %	5 %	2 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Gluten, Egg, Sulfites

How much will it cost?

For 8 people : 4.70 €
Per person : 0.59 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Whole milk: You can get more informations, or check-out other recipes which use it, for example: Celeriac and parsley soup, Gâteau Basque , Yeast-based flaky dough (for croissants), Sandwich bread, Potimarron and celeriac autumn soup, ... All
	Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: Individual charlottes with morello cherries, Sautéed pears with custard and orange syrup , Pears in red wine with blackcurrant , Warm apple feuillantines, Norman flambéed apples, ... All
	Raisins: You can check-out other recipes which use it, like for example: Frozen Nougat, Tyrolean apple crumble, Benoîton, Pecan fruit rolls , Pains briochés aux raisins, ... All

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