Do you remember what kind of puddings, rice and cottage cheese casseroles we were fed in kindergarten? Topped with jam, condensed milk or sweet and sour jelly, they seemed tastier and more desirable even than cake and chocolate! Today we’ll talk about the recipe for that same semolina pudding, like in kindergarten.
The pudding is prepared from virtually the same products as semolina porridge (milk, sugar and cereal). To make the casserole rise and brown, an egg and starch are added to it. If your child is not allergic, you can add raisins or cocoa powder to the list of ingredients. It is most convenient to bake in a small pan, greased with butter and sprinkled with breadcrumbs - this makes it easier to remove the pudding from it.
You can serve it warm or cold – it’s not for everyone. The pudding turns out dense, cuts well and holds its shape. It is moderately sweet, so a portion can be generously sprinkled with powdered sugar, condensed milk, honey or syrup. We liked it with apricot jam and ice cream.
Total cooking time: 50 minutes
Cooking time: 30 minutes
Yield: 6 servings
Ingredients
- semolina - 120 g
- sugar - 3 tbsp. l.
- vanilla sugar - 1 tsp. or vanillin - on the tip of a knife
- salt - 1 chip.
- 2.5% milk - 500 ml
- chicken egg - 1 pc. + 1 yolk
- butter - 20 g + 10 g for greasing the mold
- corn starch - 1 tbsp. l.
How to make semolina pudding like in kindergarten
Cook semolina porridge. Rinse the saucepan with cold water and pour in milk, bring to a boil. Add salt and sugar (regular and vanilla) to it, dissolve the crystals. Do not take a product that is too fatty. If you use homemade and full-fat milk, dilute it with a little water.
Stirring constantly, add semolina in a thin stream to prevent the formation of lumps. Cook over low heat, stirring, for 2-3 minutes. You should get a thick semolina porridge.
Let the porridge cool slightly (but not completely), add butter and one whole egg. Next add cornstarch. By adding starch and eggs, the semolina pudding will rise well during baking.
Mix the semolina pudding mixture thoroughly. Beat with a mixer.
Grease a baking dish with butter and sprinkle with breadcrumbs. Transfer the semolina mixture and smooth it out.
Whisk the egg yolk with a fork and brush the surface with it. Also sprinkle breadcrumbs or cookie crumbs on top (this step is optional, you can do without breadcrumbs).
Place the pan in the oven, preheated to 180-190 degrees, on a medium level. Bake for 30-40 minutes until golden brown. In the oven, the semolina pudding should rise by about 1/3 of its volume.
Let the dessert cool, then put it in the refrigerator for 5-6 hours - during this time it will thicken and become more convenient for slicing. Cut into portions or triangles. Serve with jam, preserves, jelly, syrup or condensed milk, you can sprinkle with powdered sugar. Enjoy your tea!
Semolina pudding can be an excellent alternative to semolina porridge. Many children do not like semolina porridge, but they eat semolina pudding with great pleasure. Interestingly, despite the fact that it will not contain cottage cheese, it will taste similar to. Various puddings, including semolina pudding, belong to English cuisine.
Today there are several recipes for making semolina pudding. Classic semolina pudding is made from semolina porridge with the addition of sugar and eggs. In addition to this recipe, there are also recipes for semolina pudding with the addition of cottage cheese, kefir, cocoa, apples, banana, pumpkin, carrots, canned pineapples, dried fruits, and poppy seeds. As mentioned above, semolina pudding is prepared using semolina cooked in milk.
But if for some reason you do not drink milk, then you can cook semolina porridge in water. Semolina pudding without milk, made with water, will be more dietary than with milk, but not as aromatic, without a pronounced creamy taste.
Many young mothers want to please their baby with a delicious dessert and are looking for a recipe for semolina pudding like in kindergarten. This is exactly the recipe I want to offer you today. Semolina pudding, step-by-step recipe with photos which is presented below can be eaten both warm and cold. It tastes better when chilled, but this is not for everyone.
Ingredients:
- Milk – 2 glasses,
- Semolina – 150 gr.,
- Sugar – 4-5 tbsp. spoons,
- Salt - a pinch
- Vanillin – 1 packet,
- Eggs – 1 pc.,
- Corn starch (can be potato) – 1 tbsp. spoon.
Semolina pudding – recipe with photo
After all the ingredients are prepared, you can start preparing the semolina pudding. Pour milk into the pan. Place on the stove.
As soon as it boils, add semolina in small portions, while constantly stirring the porridge so that the semolina does not form lumps.
Cook thick semolina porridge. Remove it from the stove and let it cool. During this time it will become even thicker. Transfer semolina to a bowl.
Add sugar and salt. In principle, these ingredients can be added directly during cooking semolina porridge; this is not so important.
To make semolina pudding aromatic, add vanillin or vanilla sugar.
Beat in the egg.
Follow with potato or corn starch.
Thanks to the starch and egg, the semolina pudding will rise well during baking. Mix the semolina pudding mixture thoroughly.
Prepare a baking dish. Grease it with a piece of butter or vegetable oil. Place the mixture into the mold. Some recipes recommend brushing the surface of the semolina pudding with beaten egg to obtain a golden crust, but even without it the crust will still work. Preheat the oven to 190C.
Place the form on the middle shelf. Bake semolina pudding in the oven on convection mode for about 30 minutes. The finished pudding should rise by about a third, or even more.
Remove it from the oven. Let cool. After cooling, place in the refrigerator for 5-7 hours. During this time, the pudding will become denser and can be cut into portions. Depending on the shape it was baked in, cut it into cubes or triangles.
Serve semolina pudding topped with jam, preserves, milk, berry or fruit jelly, syrup or. The best choice for sweet semolina pudding is sour types of preserves and jams, which will balance the taste. For children, semolina pudding is best topped with milk jelly.
Enjoy your meal. I will be glad if this semolina pudding recipe you will like it and find it useful. Next time I will show you how to prepare delicious semolina balls just like in kindergarten.
Semolina pudding. Photo
Technological map of curd pudding No. 235.
Cooking technology.
Rinse the raisins, pour boiling water over them, drain the water and pour onto a napkin, thereby drying them a little. I added 30 grams because for some reason my children don’t like raisins. 60 is quite a lot.
Pour the semolina into a mug and fill it with fairly hot boiled water (about 50 grams). Mix vigorously immediately. This is necessary so that the cereal swells and does not then crackle on the teeth with dry crumbs.
Set aside 5 grams of butter to grease the pan, melt the rest.
About the egg. According to the technology, this amount of cottage cheese should use 30 grams of eggs. This is very little. Therefore, I took a regular egg, weighing 67 grams.
Divide it into yolk and white. Next they write - grind the yolk with sugar. Even my yolk (and it is larger than what was suggested) is not very realistic to grind with 50 grams of sugar, since it turns out to be a tinted sugar mass. So I just recommend adding yolk and sugar to the bowl with the cottage cheese.
Next add semolina, melted butter and vanillin. A little about the last one. I don’t have the original (which needs to be diluted in hot water), only vanilla sugar, so I just added an extra teaspoon of vanilla sugar. Mix everything well.
Turn the oven on to 200".
Grease the mold with butter and sprinkle with breadcrumbs. It will take about a tablespoon.
Let's take care of the squirrels. They need to be whipped until they form stiff peaks. I always beat at maximum speed of the mixer, about three minutes.
In three additions, mix our whites into the cottage cheese from top to bottom, carefully and vigorously. Place the curd mass in the mold, smooth it out and spread sour cream on top. Place in the oven for about 30 minutes.
Technological map of apple sauce No. 362.
Cooking technology.
Now the sauce. Apples are taken with the peel, but I would say that only homemade, proven apples need not be peeled. Cut out the core and stem. 100 grams are already pure pieces of apples.
Pour water into a saucepan, bring to a boil and add apple slices. Cook over low heat, covered, for about 5 minutes.
Take 50 grams of liquid from apples, cool so that it is only warm and stir starch in it. No corn - take potato.
Remove the apples from the heat and puree everything into a single mass using a blender. If you see that some skins still remain, simply strain the sauce through a sieve. Pour back into the pan, add sugar, lemon juice, and bring to a boil again. Pour in starch while continuously stirring.
Ingredients:
- 0.5 l. milk
- 5 tablespoons semolina
- 1 tablespoon sugar (to taste)
- A small pinch of salt
- ½ packet vanilla sugar
- 1 chicken egg
- 1 tablespoon butter
- Butter and crackers for greasing the mold.
- As a gravy - jam, topping, sour cream, etc.
How sometimes you want to cook something original and tasty. And if it is also a healthy dish, then the decision is certainly made to please yourself and your loved ones. Very welcome in almost
every family enjoys delicious sweet pastries. Both adults and children love it, so we, housewives, have to use our culinary imagination and create something special and useful.
Oddly enough, baking does not always require a lot of time and money. You can bake wonderful products from ordinary products that are always on hand. Among these is a recipe for semolina pudding. By preparing it, we can feed the child and at the same time give him a tasty treat.
If you like this option, then we will prepare the products.
Semolina pudding - Preparation with photo:
1. Let's start preparing the pudding by putting a saucepan with milk on the fire. Add sugar, vanilla sugar, a pinch of salt, and bring it to a boil. When the milk boils, add semolina little by little, stirring constantly. Cook until well thickened.
3. When the semolina porridge is ready, add butter to it. Mix and leave to cool.
4. At this time, separate the yolk from the white. Next, stir the yolk separately
5. and beat the egg whites with a mixer.
6. Take a mold, grease it well and then sprinkle with breadcrumbs.
7.Pour the yolk into the cooled porridge and mix.
8. Then pour in the protein and mix too.
5. The result is a thick mass. We place it in the mold without filling it to the top. You can bake either in the microwave or in the oven.
If you choose a microwave, then reduce the power to 510 W. Leave for 10 minutes. This is if the form is small. If it’s large, then increase the time by 1-2 minutes.
If you choose an oven, then preheat it to a temperature of 180 degrees. Bake the product for about 20 minutes. It all depends on the volume of the mold.
Text: Evgenia Bagma
Maybe you don’t like semolina porridge, but believe me, there is a huge difference between the hated breakfast in kindergarten and such a wonderful dessert as semolina pudding!
How to make semolina pudding?
Preparation semolina pudding usually begins with the preparation of banal semolina porridge. It is very important to stir it thoroughly during cooking to avoid the formation of lumps. Eggs (mainly yolks) are used as a binding ingredient in semolina pudding. Semolina pudding can also be prepared with vanilla, cinnamon, cherries, apples, carrots, prunes, raisins, nuts and other sweet ingredients.
Semolina pudding is prepared in a water bath, steamed or baked in the oven in a greased form. The pudding is most often served chilled.
Semolina pudding: recipes
Simple semolina pudding.
Ingredients: 1 liter of milk, 200g of semolina, 4 eggs, 150g of sugar, 50g of butter, lemon zest, raisins, salt to taste.
Preparation: boil milk, add semolina, salt, simmer over low heat. Grind the yolks with sugar, mix with grated zest, washed raisins, add to the porridge, carefully fold in the whipped whites, transfer the whole mass into a mold and bake for half an hour in the oven.
Semolina pudding with cherries.
Ingredients: 75g butter, 125g sugar, grated zest of 1 lemon, 3 eggs, 250g 9% cottage cheese, 150g sour cream, 150g semolina, canned pitted cherries.
Preparation: beat sugar, zest and softened butter until white, add yolks, cottage cheese, sour cream, semolina to the mixture, beat a little more, add the whipped whites, mix carefully. Pour a layer of mass into the mold, place cherries on top, another thin layer of mass on top, lay out cherries again, cover with mass, bake for 40 minutes in a hot oven. Cool.
Semolina pudding with carrots and apples.
Ingredients: 700 ml milk, 200 g semolina, 150 g carrots, 150 g apples, 100 g plums, 50 g butter, 100 g sugar, 2 eggs, 10 g ground crackers, 200 g fruit and berry syrup.
Preparation: grate the carrots, heat with fat for 5 minutes, add sugar, peeled and finely chopped apples, pitted plums and heat for another 5 minutes. Brew liquid semolina porridge, simmer over low heat until thickened, remove from heat, add carrots and fruits, yolk mashed with sugar, salt, stir, add whipped egg white, stir gently. Grease a baking sheet, sprinkle with breadcrumbs, place the mixture on top, sprinkle with sugar, bake in the oven, serve cut into portions and top with syrup.
Semolina pudding with prunes.
Ingredients: 15g semolina, 25g prunes, 15g sugar, 2 eggs, 60g milk, 3g butter, 1g citric acid; for the sauce - 10g dried apricots, 15g sugar, 1 vanilla stick.
Preparation: sift the semolina, pour into boiling milk, cook constantly stirring until thickened, remove from heat, add sugar, prunes, boiled until half cooked and finely chopped, egg yolks, stir, add whipped whites, stir again, pour the mixture into molds, cook in a water bath. When serving, pour over apricot sauce.
Serve semolina pudding topped with sour cream, jam, caramel or chocolate as a main or dessert dish.
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