1,424 easy and fully explained recipes, with 33,930 photos and 78 videos

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.

42K 14 3.9

Last modified on: December 30^th 2020

Keywords for this recipe:

For 8 people, you will need:

1 120 g caster sugar
2 4 tablespoons water
3 1 litre whole milk
4 70 g butter
5 80 g caster sugar
6 250 g semolina
7 200 g Real custard sauce (crème anglaise)
8 150 g raisins
Total weight: 1,930 grams

Change to the quantities for: 4 people 8 people 16 people 24 people

Change measures: Metric

Metric weight Metric volumes

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.

The caramel

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

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 70 g butter and 80 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 250 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 200 g Real custard sauce (crème anglaise) and mix well.

Stage 9 - 1 min.

Then add 150 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,056 Kcal or 12,795 Kj	77 gr	433 gr	113 gr
113 %	22 %	30 %	13 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
158 Kcal or 662 Kj	4 gr	22 gr	6 gr
6 %	1 %	2 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
382 Kcal or 1,599 Kj	10 gr	54 gr	14 gr
14 %	3 %	4 %	2 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2700 k-calories or 11300 k-joules by day for a man (change to a woman).

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.

This recipe uses (among others)

	Whole milk: You can get more informations, or check-out other recipes which use it, for example: Cramique, Coconut-vanilla cream for Elsa , Spinach and cauliflower with sesame béchamel sauce, Chocolate cream with a crunch, irish coffee mousse, Paris flan filling, ... All
	Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: Pears in red wine with blackcurrant , Pears and caramelised walnut samosas , Sautéed pears with custard and orange syrup , Individual charlottes with morello cherries, Pistachio panna cotta with custard, ... All
	Raisins: You can check-out other recipes which use it, like for example: 3-fruit brioche loaf, Chocolate mendiants, Panettone, Pains briochés aux raisins, Tyrolean apple crumble, ... All

Other recipes you may also like

Boeuf (beef) bourguignon

Bœuf bourguignon is a traditional recipe of French cuisine (bourguignon means from Burgundy). It's chunks of meat cooked slowly with bacon, onions, carrots and mushrooms in red wine.
460K 32.5 4 hours 20 min. February 21^th 2011

Potato gratin

This classic French recipe is made with sliced potatoes baked in milk and browned on top.
1.1M 14.6 1 hour 47 min. February 21^th 2011

Morteau sausage

In this recipe Morteau sausage is cooked on a bed of potatoes cut into medium sized pieces. The idea of this recipe is that the pricked Morteau sausage cooks slowly, so that its smoky flavour seeps down onto the potatoes - it's a pure delight.
1.2M 34.1 1 hour 31 min. October 13^th 2010

Italian Meringue

Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is.
463K4.3 30 min. June 2^nd 2015

Potato purée

The French have fond childhood memories of this, and while nothing will ever be as good as "Maman" made, here's a fairly straightforward way to make it.
227K5 1 hour 35 min. October 3^rd 2010

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your 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.