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.
45K 3.9/5 based on 14 reviews
Last modified on: December 30th 2020
Keywords for this recipe:For 8 people, you will need:
- 1
120 ml caster sugar - 2
4 tablespoons water - 3
1 litre whole milk - 4
72.24 ml butter - 5 80 ml caster sugar
- 6
250 ml semolina - 7
200 ml Real custard sauce (crème anglaise) - 8
150 ml raisins
How long will 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 1 litre whole milk and add 72.24 ml butter and 80 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 250 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 200 ml Real custard sauce (crème anglaise) and mix well.Stage 9 - 1 min.
Then add 150 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 |
| 3,824 Kcal or 16,010 Kj | 109 gr | 503 gr | 153 gr |
| 191 % | 42 % | 47 % | 23 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 198 Kcal or 829 Kj | 6 gr | 26 gr | 8 gr |
| 10 % | 2 % | 2 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 478 Kcal or 2,001 Kj | 14 gr | 63 gr | 19 gr |
| 24 % | 5 % | 6 % | 3 % |
How much will it cost?
- For 8 people : 4.70 €
- 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: Fresh mint ice-cream, Gâteau Basque , Chocolate rice pudding, Gnocchi alla romana, Poached eggs with spinach and Comté milk, ... All |
 | Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: Bavaroise cream, Sautéed pears with custard and orange syrup , Rice pudding (riz au lait), Pears in red wine with blackcurrant , Pears and caramelised walnut samosas , ... All |
 | Raisins: You can check-out other recipes which use it, like for example: Chocolate mendiants, Benoîton, Frozen Nougat, Pains briochés aux raisins, You should not add raisins to recipes dry , ... All |
Other recipes you may also like
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...1.7M 304.0 7 days 15 min. April 3rd 2020
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.740K 313.7 36 min. January 27th 2017
Scandinavian cocktail
A very refreshing starter, containing prawns and smoked fish.291K5 54 min. February 21th 2011
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.2.0M 23.7 7 hours 54 min. October 3rd 2019
Muffin dough
This dough can be used to make this delicious and classic of the English cooking: muffins. It can be sweet, in different flavours, with fruit, but also savoury in other recipes.552K5 21 min. February 6th 2013
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-07-28)
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.