Semolina Pudding is a quick and easy dessert which makes a common appearance in our home because this orange-flavored cream of wheat porridge tastes wonderful with its comforting familiar flavors.
Global Food Recipes
with Spices and Herbs
Free E-Book available for a limited time. Grab yours now and get instantly inspired!
You missed out!
TLDR
This is a very classic Austrian/German semolina pudding recipe, and you can find the how-to further below.
Semolina pudding was always there during my childhood. My mum would make it frequently from scratch in different variations.
The most common version was the plain semolina pudding or the one with caramel at the bottom.
In time, I started to appreciate the Semolina pudding with candied fruit bits. Some of you might call them tutti fruttis.
The most common candied fruit variations are the candied orange peel, cherry, and lemon peel. Those are very common in Central Europe and not too expensive as well.
At some point, however, I got into making my own candied fruits. I have tried amla candied fruits and orange candied fruit peel. My mum made some the other day with kumquats, which turned out great too.
The best fruits to turn into candied fruits are the sour citrus kind and those can be used in cakes, puddings, cookies (such as the Elisenlebkuchen) among others.
📖 Recipe
Semolina Pudding with Orange Recipe
Ingredients
- 2 ½ cups Milk
- ¾ cup Cream of Wheat aka soft wheat semolina
- ¼ cup Sugar
- 2 Tablespoons Butter
- 12 piece Candied orange peel homemade or store bought
Instructions
- Pour the milk into a sauce pan and let it heat up gradually. Then add the Semolina and Sugar and whisk the content while it's getting more and more cooked.
- Continue by adding the butter and orange candy too and keep on whisking while the content starts to cook more and more. By whisking you prevent lumps to form and that the semolina gets burned at the bottom of the sauce pan.
- Make sure to keep on whisking while the sauce pan remains on medium to low heat. The content will start to thicken slowly. Once the semolina pudding is bubbling and has reached a thick consistency, you know that it's ready.
- Keep small bowl/pots or ramekin ready and pour the semolina pudding into them.
- Let the pudding pots cool. I like my pudding cold. 🙂
Notes
- You can leave out the orange candy to make a plain semolina pudding or you can add other flavoring agents such as vanilla or cocoa or add some caramel into the ramekin pots before pouring the still hot semolina pudding.
Nutrition
Serving and Storing
You can either serve it up warmish/ at room temperature or cooled. I, personally, prefer it cooled because the semolina turns firm when cold.
If you want a softer consistency, serve it up after it has cooled down a bit.
To store and enjoy later in the day, pour the cooked semolina into serving bowls or ramekins as per the instructions, and keep them in the fridge covered with a cling film.
If you are preparing your orange flavored semolina for the coming days, I recommend pouring it into smaller rectangular or round glass containers (like the ones from IKEA) that can be closed with a clip lid.
The semolina pudding is good for at least 5 days refrigerated. You may warm it up too, if you like, by placing it into a microwave safe container and reheating it shortly.
Recipes like the Semolina Pudding:
