Caramel semolina pudding with raisins


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.
28K 7 4.3
Grade this recipe:

Last modified on: December 30th 2020

Keywords for this recipe:
For 8 people, you will need:

Change to the quantities for: 4 people 8 people 16 people 24 people
How long does it take?
Time required for this recipe:
PreparationCookingStart 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.
Caramel semolina pudding with raisins : Photo of step #1

The caramel

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

Stage 2 - 10 min.
Caramel semolina pudding with raisins : Photo of step #2
Make a light caramel.

Stage 3 - 5 min.
Caramel semolina pudding with raisins : Photo of step #3
Divide the caramel between the ramekins and leave to cool.

Stage 4 - 3 min.
Caramel semolina pudding with raisins : Photo of step #4

The semolina

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

Stage 5 - 10 min.
Caramel semolina pudding with raisins : Photo of step #5
Bring to the boil.

Stage 6 - 2 min.
Caramel semolina pudding with raisins : Photo of step #6
Take off the heat and add 250 g semolina (fine grade).

Stage 7 - 3 min.
Caramel semolina pudding with raisins : Photo of step #7
Whisk until it thickens to a purée-like texture, not too thick.

Stage 8 - 2 min.
Caramel semolina pudding with raisins : Photo of step #8

Making the puddings

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

Stage 9 - 1 min.
Caramel semolina pudding with raisins : Photo of step #9
Then add 150 g raisins.

Stage 10 - 2 min.
Caramel semolina pudding with raisins : Photo of step #10
Mix one last time.

Stage 11 - 8 min.
Caramel semolina pudding with raisins : Photo of step #11
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
Caramel semolina pudding with raisins : Photo of step #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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,056 Kcal or 12,795 Kj77 gr433 gr113 gr
153 %30 %41 %17 %
Per 100 g
Energetic valueProteins CarbohydratesFats
158 Kcal or 662 Kj4 gr22 gr6 gr
8 %2 %2 %1 %
Per person
Energetic valueProteins CarbohydratesFats
382 Kcal or 1,599 Kj10 gr54 gr14 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.
Source
Home made.
This recipe uses (among others)
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Coconut-vanilla cream for Elsa , Quiche filling mixture, Celeriac and parsley soup, Cramique, Parmesan cauliflower cheese, ... All
Real custard sauce (crème anglaise)Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: Warm apple feuillantines, Pistachio panna cotta with custard, Pears and caramelised walnut samosas , Sautéed pears with custard and orange syrup , Norman flambéed apples, ... All
RaisinsRaisins: You can check-out other recipes which use it, like for example: 3-fruit brioche loaf, Cramique, Panettone, Moist cereal bars, Chocolate mendiants, ... All
Other recipes you may also like
Butter cream
Butter cream
Butter cream is made with egg yolk, sugar syrup and, of course, butter. These days it has fallen rather out of fashion, probably because it's very rich, but it still has its aficionados. Here is the classic plain version, which you can lighten and flavour as you wish.
296K4.6 58 min. October 13th 2010
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
298K 14 40 min. February 21th 2011
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31th 2011
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
467K5 49 min. July 27th 2013
Herb olive oil
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
285K3.8 21 min. February 21th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2023-02-05)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page