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.
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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:
I love cream of wheat for breakfast. AND now after trying this recipe, I LOVE it for dessert.
I've never had a semolina pudding. This looks so creamy and absolutely delicious! Love the addition of the candied orange.
To be honest, I've never heard of semolina. I love the idea of Caramel with it, though. 🙂
Love the explanations for all the variations. Really interesting. And lovely recipes.
I've never made semolina but this sounds amazing. I particularly like the bright, citrusy flavors you've got going in this dish.
Oh my gosh this takes me back to childhood! My mom used to make me Cream of Wheat almost every morning in the winter
What a warm and filling way to start the day. The orange is a great topping for this too.
I have only had the classics: chocolate, vanilla or butterscotch pudding, but never orange. I need to try this!!
thank you for the differences in semolina flours because im always confused.....i will need to try this recipe soon!
I have never thought about making my own Cream of Wheat cereal! Love that you showed how easy it is. Love that you added orange, too!
Never had Semolina pudding before but looking forward to trying it!
Oh really? =) Then you better try this easy semolina dessert. Let us know how you liked it.
I love semolina pudding. I grew up eating this as a kid - use to be my weekend breakfast. Mom would add dates and honey in mine. yum!
Oh gosh, this just reminds me of my childhood. I would eat cream of semolina all the time. And I loved it. 🙂
We make something like this...called Ravaa Kesari and it is a little more thick..
I usually add Clarified butter to this.
I loved your twist of adding candied peels to the recipe. Will try it soon.
I love this post. The answer to the semolina mystery is revealed! The recipe sounds delicious, however I cannot have gluten, so I can't try it. 🙁
This looks wonderful, so comforting on a chilly day. I bet the kids would like this as well.
I'm gluten free so can't have semolina, but I appreciate the detail you went into in describing the various differences. I never knew all of that! I love that you pair this with homemade candied fruits
This would make an awesome dessert. I love the step by step pictures.
I never knew there were multiple types of semolina! I also never thought of Cream of Wheat as anything more than a breakfast food I discovered in Minnesota. I'll have to broaden my thinking and try this! I love candied citrus.
This looks like an interesting dish. I have not really had much of a chance to work with semolina, but that might have to change.
Oh, I love the sound of one with caramel on the bottom! I tried my hand at candied lemon peel last year. It was so good! I loved that you incorporated the orange into this recipe. I can just taste it!
Ok, this is one of your recipes that I have made but without the butter and orange peels. This used to be one of my easy to cook breakfast. I used to take some Sooji or Semolina and roast it dry and once it is little brown pour some milk and let the milk come to boil. Let it simmer for a bit - add sugar or jaggery, throw in some nuts like almonds, cashews, and raisins. Easy peasy breakfast ready to eat.