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.
66 K 3.8/5 (16 reviews)
50 min.
Easy
24 people
8 IngredientsLast modified on: December 30th 2020
For 24 people, you will need:
- 1
360 g caster sugar - 2
12 tablespoons water - 3
3 litres whole milk - 4
210 g butter - 5 240 g caster sugar
- 6
750 g semolina - 7
600 g real custard sauce (crème anglaise) - 8
450 g raisins - Total weight: 5,790 grams
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 3 litres whole milk and add 210 g butter and 240 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 750 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 600 g real custard sauce (crème anglaise) and mix well.Stage 9 - 1 min.
Then add 450 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
| 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: Paris flan filling, Poached eggs with spinach and Comté milk, Cannelés, Polenta with beetroot tops, Rice pudding with chestnuts and poached pears, ... See them all 68
Real custard sauce (crème anglaise)
You can get more informations, or check-out other recipes which use it, for example: European glass, Pistachio panna cotta with custard, Confit of quinces in Macvin, Pears and caramelised walnut samosas , Caramelized brioche with pear and kiwi, ... See them all 13
Raisins
Like these other recipes: Sweet pancake rolls from Brittany, Pecan fruit rolls , Soft apple cookies, Chocolate mendiants, Panettone, ... See them all 20
Other recipes you may also like
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad. July 7th 20111.07 M4.5 7 min.
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes. June 13th 2024446 K4.3 20 min.
Steak burger topped with egg
A succulent steak burger, topped with a perfect egg. Here are all the tips you need to produce this simple but delicious dish. June 22th 2013272 K4.9 55 min.
Fruit crémeux
This kind of "crémeux" (it means "creamy", but contains no actual cream) is a basic recipe in the repertoire of French pastry chefs. It is smoother but less frothy than a mousse and uses gelatin to set it as it cools. Often used as a tart filling or in other desserts, crémeux is usually poured to set in a mould. This fruity version is made with raspberries. September 12th 2020197 K2.5 40 min.
Ramekins with almonds, apples and lemon
A small individual dessert in a ramekin with 3 layers: almond cream, caramelized apples and lemon custard. November 5th 202324 K 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.