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.
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 30th 2020
Keywords for this recipe:For 16 people, you will need:
- 1
240 ml caster sugar - 2
8 tablespoons water - 3
2 litres whole milk - 4
144 ml butter - 5 160 ml caster sugar
- 6
500 ml semolina - 7
400 ml Real custard sauce (crème anglaise) - 8
300 ml raisins
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 28 min. | 20 min. | 48 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 2 min.
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 2 litres whole milk and add 144 ml butter and 160 ml caster sugar. Put on high heat.Stage 5 - 10 min.
Bring to the boil.
Stage 6 - 2 min.
Take off the heat and add 500 ml 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 400 ml Real custard sauce (crème anglaise) and mix well.Stage 9 - 1 min.
Then add 300 ml 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 |
| 6,113 Kcal or 25,594 Kj | 153 gr | 865 gr | 226 gr |
| 306 % | 59 % | 82 % | 34 % |
| 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 % |
How much will it cost?
- For 16 people : 9.41 €
- Per person : 0.59 €
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: Gratin Comtois, Elsa's Comtoise galette, Chantilly rice pudding, Mousse with two chocolates, Gnocchi alla romana, ... All |
 | Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: Warm apple feuillantines, Sautéed pears with custard and orange syrup , Bavaroise cream, Pears and caramelised walnut samosas , Norman flambéed apples, ... All |
 | Raisins: You can check-out other recipes which use it, like for example: Soft apple cookies, Benoîton, Little apple turnovers with almonds and raisins, Moist cereal bars, Dublin fruit scones, ... All |
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