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.
58 K 3.9/5 (14 reviews)
50 min.
Easy
24 people
8 IngredientsLast modified on: December 30th 2020
For 24 people, you will need:
- 1
12.7 oz caster sugar - 2
12 tablespoons water - 3
6 lb + 9.6 oz whole milk - 4
7.6 oz butter - 5 8.5 oz caster sugar
- 6
1 lb + 10.4 oz semolina - 7
1 lb + 5.1 oz real custard sauce (crème anglaise) - 8
15.8 oz raisins
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 20 min.
All in all: 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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 6 lb + 9.6 oz whole milk and add 7.6 oz butter and 8.5 oz caster sugar. Put on high heat.Stage 5 - 10 min.
Bring to the boil.
Stage 6 - 2 min.
Take off the heat and add 1 lb + 10.4 oz 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 1 lb + 5.1 oz real custard sauce (crème anglaise) and mix well.Stage 9 - 1 min.
Then add 15.8 oz 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 330 RDI=130 % | 1,510 RDI=140 % | 460 RDI=70 % | 11,470 RDI=570 % | 48,040 RDI: 570 % |
| Per 100 g | 5 RDI=2 % | 30 RDI=2 % | 7 RDI=1 % | 200 RDI=10 % | 830 RDI: 10 % |
| Per person | 10 RDI=5 % | 60 RDI=6 % | 20 RDI=3 % | 480 RDI=20 % | 2,000 RDI: 20 % |
How much will it cost?
- For 24 people : 14.15 €
- Per person : 0.60 €
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
Like these other recipes: Polenta à la Comtoise, Hot chocolate, Pain perdu, Mint and chocolate cream, Quiche filling mixture, ... See them all 67
Real custard sauce (crème anglaise)
You can get more informations, or check-out other recipes which use it, for example: Norman flambéed apples, European glass, Pears in red wine with blackcurrant , Rice pudding (riz au lait), Pears and caramelised walnut samosas , ... See them all 13
Raisins
Like these other recipes: Little apple turnovers with almonds and raisins, You should not add raisins to recipes dry , Pains briochés aux raisins, Tyrolean apple crumble, Cramique, ... See them all 20
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