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Pudding with semolina recipe. Semolina pudding: recipe with photo. Semolina pudding recipe: classic version

Semolina porridge is a healthy, nutritious product that contains all the nutrients for the healthy functioning of the body, whether for children or adults. But children sometimes flatly refuse to eat semolina porridge, and adults consider this dish for children. A witty way out of the situation would be to prepare a fragrant vanilla dessert - semolina pudding, in which no one would suspect semolina porridge!

Semolina pudding - preparing food and utensils

In addition to semolina, the dish is also based on eggs and milk. Make sure these ingredients are fresh, otherwise the finished pudding will not be light and airy.

This dish can be prepared either in a water bath or in the oven. For the cooking process, it is best to use a silicone mold - it is then very convenient to remove the resulting pudding from it.

Semolina pudding recipes:

Recipe 1: Semolina pudding

Let's prepare classic semolina pudding. For this dish we need semolina, egg, milk and seasonings.

Required ingredients:

Semolina 1 cup
Milk 450 ml
Chicken egg 4-5 pieces
Sugar
Vanillin
Butter

Cooking method:

Before preparing the pudding, you need to cook semolina porridge. To do this, pour milk into a saucepan, bring to a boil, add semolina, add sugar and salt. Cook the porridge, stirring with a spoon so that there are no lumps. When the porridge is ready, add vanilla and a piece of butter to it, mix well. Let the porridge cool to room temperature.
Separate the yolks from the whites. Place the whites in the refrigerator for a few minutes.
Add the yolks to the cooled porridge and stir.
Take out the whites and beat them with a mixer at high speed until a thick and dense foam forms. Fold the whites into the porridge with a spoon.
Pour the semolina porridge into a greased mold.
Fill a wide saucepan with water, put it on fire, and place the pudding pan in the water.
Cook the dish in a water bath for about 40-50 minutes.

Recipe 2: Semolina pudding with raspberry glaze

The dish you get by following this recipe will make you salivate profusely just by its appearance. Delicate and airy pudding with raspberry syrup will appeal to both children and adults.

Required ingredients:

Semolina 1 cup
Milk 450 ml
Chicken egg 4-5 pieces
Vanilla
Sugar
Fresh raspberries 1 cup
Butter

Cooking method:

First, let's cook the porridge. To do this, pour semolina into boiling milk in a thin stream, add salt and sugar, cook, stirring with a spoon. There should be no lumps in the finished porridge. Add the oil and vanilla, stir again and leave to cool for 10 minutes.
Separate the whites from the yolks, place the whites in the refrigerator.
Stir the yolks into the cooled porridge.
Take out the whites and beat them with a mixer until thick and dense foam. Add the protein foam into the semolina porridge with a spoon and stir.
Take a silicone mold, grease it with oil and pour the pudding into it. Preheat the oven to 180 degrees and bake the dish for about 30-35 minutes until an appetizing golden brown crust forms.
Blend raspberries with sugar in a blender.
Pour the raspberry mixture into the pan, add half a glass of water and let the mixture boil after boiling for about 5-6 minutes, stirring with a spoon.
Remove the pudding from the oven, let it cool to room temperature, then transfer to a plate. Pour raspberry syrup over the dish and refrigerate for 20-25 minutes.

Recipe 3: Three-color semolina pudding

You will like this pudding because of its unusual color scheme, because it consists of three colors and looks incredibly appetizing! For this recipe we will use thick currant jam, but you can use any variety you like. Also, choose your cocoa responsibly – confectionery cocoa powder is not suitable for a delicious pudding. Let it be real cocoa, consisting of 80-90% ground cocoa beans. Of course, it will cost more than cocoa powder, but the taste and aroma of the resulting pudding are worth it!

Required ingredients:

Semolina 1 cup
Milk 400 ml
Chicken egg 5 pieces
Sugar
Butter
Cocoa 2 tablespoons
Currant jam 3 tablespoons

Cooking method:

First of all, let's cook semolina porridge. Pour milk into a saucepan, bring to a boil, add semolina in a thin stream, sugar and salt. Cook until thickened. Add butter to the prepared porridge, stir with a spoon and let the porridge cool.
Break the egg, separate the white from the yolks. Add the yolks to the cooled porridge and stir.
Beat the egg whites with a blender at high speed for about 5-7 minutes, then add the resulting foam into the porridge and mix with a spoon.
Divide the porridge into three parts. Add jam to one part, cocoa to another, and leave the third as is.
Take a pudding mold, grease it with a piece of butter and put the porridge into it in three layers.
Place the pudding pan in a container of water and cook the dish for about 40-50 minutes in a water bath.
Carefully remove the resulting dish, cool and serve.

To ensure the porridge has the right consistency, pour it in a thin stream into the milk whirlpool - stir it with a spoon in the saucepan as soon as the milk boils.
You can add pieces of chopped juicy fruits to the pudding - peaches, apricots, strawberries, raspberries.
Serve the finished semolina pudding using jam, condensed milk, whipped cream or sour cream as a topping.

Delicate soft semolina pudding is a wonderful treat for children and adults. By preparing it, you can delight yourself with home memories from childhood. After all, such a treat has often been served for breakfast in kindergartens for several decades.

Ingredients: 160 g of semolina, half a glass of granulated sugar, half a liter of medium-fat milk, a pinch of vanilla sugar, a whole chicken egg and yolk, butter.

You need to start preparing the pudding in the oven by mixing the dry ingredients. Two types of granulated sugar are combined. The bulk ingredients should be mixed evenly.
In a separate bowl, bring the milk to a boil. If you only have a very fatty product on hand, you need to dilute it slightly with water.
As soon as the liquid begins to boil, the dry mixture from the first step is poured into it.
With minimal heat on the stove, the cereal is cooked for 5-6 minutes with frequent stirring.
When the thick porridge has cooled slightly, a whole egg is driven into it. Next, the mass is transferred to a mold greased with butter.
The surface is brushed with beaten yolk.

The pudding is prepared for about half an hour in a preheated oven.

Recipe like in kindergarten

Ingredients: liter of milk, 160-180 g of semolina, 2 chicken eggs, 2 tbsp. spoons of wheat flour, 4 tbsp. spoons of granulated sugar, a little salt.

Thick semolina is cooked from cereals and milk. ¾ of the amount of sugar stated in the recipe and a pinch of salt are added to it.
With the remaining sand, the eggs are whipped into a strong foam. Flour is poured into the same mixture. The ingredients are carefully mixed with a spatula.
The masses from the first and second balls are combined. Next, you can put the future pudding in the mold. It is advisable to first sprinkle the container with crumbs.

Appetizing semolina pudding, just like in kindergarten, is baked for just over an hour in a well-heated oven.

Semolina pudding in a slow cooker

Ingredients: a full glass of semolina, a liter of cow's milk, 2 chicken eggs, 3-4 tbsp. spoons of granulated sugar, a piece of high-quality butter, a little fine salt, berries and nuts for decoration.

First, prepare the basis for the future delicacy. It will become thick semolina porridge. It is cooked on the stove from milk and cereals. You can also prepare the base in the “Milk porridge” program of the device.
When the milk boils, dry ingredients are added to it. The cereal is poured in a very thin stream, while constantly stirring the ingredients. This will prevent the formation of lumps.
The finished porridge is cooled, but it should remain warm. Eggs are beaten into the mixture and butter is added. You can immediately add finely chopped fruits or your favorite berries.
Next, the resulting mixture is poured into the bowl of a “smart pan”, thinly greased with oil.
In the program intended for baking, semolina pudding is cooked in a slow cooker for about half an hour.

Before serving, the treat is cooled directly in the bowl. After that, it is cut, sprinkled with any chopped nuts and served to the table.

Curd-semolina pudding

Ingredients: 240 g crumbly cottage cheese, 1 tbsp. spoon (with a heap) of semolina, 25-35 g butter, 2 tbsp. spoons of granulated sugar, a large egg, a handful of light raisins, a pinch of table salt.

First of all, the cereal is poured into a cup and poured with boiling water. 2/3 cup of liquid will be enough. It is very important that the semolina does not turn out too liquid. Otherwise, you will have to bring the mass to the desired consistency with wheat flour, which will deprive the pudding of its airiness and tenderness.
After stirring, the semolina should stand in boiling water until it swells.
In a separate container, the washed raisins are also poured with boiling water.
The yolk is beaten with granulated sugar. Instead of the usual sugar, you can take its substitute and thus get a truly dietary treat.
Cottage cheese is added to the sweet yolk, and melted butter is poured into it. The ingredients are thoroughly mixed.
Lightly dried raisins and swollen cereal are placed on the base.
Beat the remaining egg white with a little salt (until soft peaks appear). Using a wide spatula, mix the whites into the “dough”.

All that remains is to pour the mixture into the mold and bake for about half an hour in a well-heated oven.

Original three-color dessert

Ingredients: glass of milk, 4 tbsp. spoons of quality butter, 3 tbsp. spoons of granulated sugar, half a glass of semolina, 3 tablespoons eggs, 1 tbsp. a spoonful of cocoa powder and the same amount of cherry jam.

The milk is brought to a boil, after which the dry ingredients, except cocoa, are slowly and carefully poured into it. A very thick porridge is cooked. It is filled with melted butter and cooled.
Next, the mass is combined with raw yolks and whites whipped to a thick foam.
The resulting mixture is divided into three parts. Cocoa is added to the first, cherry jam is added to the second. The third remains unchanged.
All three parts are laid out one by one in the prepared form.
The pudding is cooked in a water bath for about an hour.

Before serving, the treat is cut into portions and poured with condensed milk.

Chocolate treat

Ingredients: half a liter of milk, 90 g of semolina, 20-25 g of butter, granulated sugar to taste, a pinch of vanilla sugar, 80 g of dark chocolate, 1 tbsp. spoon of cognac.

The milk is well heated, all the prepared dry ingredients are poured into it, except semolina. Immediately add most of the chocolate, broken into small pieces, as well as butter. A small amount of the sweet product is left to decorate the finished treat.
With constant stirring, the mixture is brought to a boil. At this stage, semolina is added. You need to stir the mixture quite intensively so that lumps do not appear.
Cook the chocolate porridge for 3-4 minutes. The stirring does not stop. At the very end of cooking, cognac is poured in. It will become a kind of flavor enhancer.
The cooled mass is transferred to a silicone mold slightly moistened with water.

The pudding is decorated with the remaining grated chocolate and left to set in the cold for about an hour.

How to please a child? Make delicious children's puddings using the best recipes: with semolina, apple, banana! The children will be delighted!

one apple,
1 teaspoon semolina,
1 tsp. sugar (can be replaced with fructose),
1 tsp. butter,
1 tbsp. spoon of breadcrumbs,
one egg,
1 tbsp. spoon of sour cream.

For this recipe, it is better to take a sweet and sour apple. Wash the fruit under running water, peel, remove the core and grate on a coarse grater.

Add the egg and semolina sifted through a sieve to the apple.

Add sugar, because kids, as you know, have big sweet tooths. If you replace sugar with fructose, it will only benefit the little one.

Now add sour cream. Thanks to sour cream and semolina, our pudding will be not only healthy, but also satisfying.

Mix all ingredients thoroughly.

We take a small mold, a muffin mold is quite suitable. Grease it with butter and sprinkle with breadcrumbs.

Place the future pudding in the mold and place it in the oven for 15 - 20 minutes.

After the specified time we take out such beauty.

Recipe 2: curd pudding for a child (step by step)

An appetizing and nutritious pudding made from cottage cheese will be an excellent option for a morning snack. This delicious dish is sure to please both children and adults. The curd pudding is prepared in the oven in heat-resistant molds.

Low-fat cottage cheese - 90 g
Semolina - 1 tbsp. spoon
Sugar - 2 teaspoons
Chicken egg - 1 pc.
Vanillin - to taste
Baking powder for dough - 0.5 teaspoon
Butter - 1 piece (for greasing the pan)
Powdered sugar - 0.5 teaspoon
Berries for decoration - (optional)

According to the list of ingredients, we prepare the necessary products to prepare curd pudding in the oven.

How to cook cottage cheese pudding in the oven: this recipe uses low-fat cottage cheese. Transfer it to a suitable bowl and mash with a fork. If the cottage cheese is grainy, it is recommended to rub it through a sieve.

Add the stated amount of semolina to the cottage cheese.

The next ingredients for curd pudding are granulated sugar and vanillin for flavor.

Break one chicken egg into a bowl with the ingredients.

Don't forget to add baking powder for the dough.

We arm ourselves with a mixer and beat the ingredients in a bowl. Transfer the resulting soft curd mass into a mold, which we grease with butter.

Bake the curd pudding in the oven at 170 degrees for 20-25 minutes. Do not open the oven door during the process. In this case, the pudding will be airy.

Sprinkle the finished curd pudding with powdered sugar.

If desired, when serving, decorate the curd pudding with fresh berries.

Recipe 3: baby semolina pudding (step-by-step photos)

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.

If for some reason you do not drink milk, 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, a step-by-step recipe with photos of which is presented below, can be eaten both warm and cold. It tastes better when chilled, but this is not for everyone.

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.

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.

leave it out of 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 condensed milk. 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!

Recipe 4: Rice pudding for a one-year-old baby

It is very important that the baby’s first food after breast milk has a delicate consistency. Such food is easier to digest and is easier to digest by the child’s imperfect digestive system. This is why various puddings are so good. This is no longer pureed, creamy puree, but it is not yet solid food. One of the first puddings on a baby's menu is rice pudding.

Making rice and apple pudding for the baby.

rice – 35-40 grams;
water – 100 ml;
1 medium apple;
milk – 200 ml;
egg - 1 piece;
sugar (optional) – 10 grams;
butter – 5 grams.

Boil the prepared rice in water.

Add milk and half the sugar to the finished rice.

Boil the porridge until smooth; it should be viscous and quite thick. Separate the white from the yolk.

Beat the egg whites into a thick foam.

Mix the yolk with the rest of the sugar. Peel the apple and grate it.

Pour the yolk, ground with sugar, and grated apple into the prepared milk rice porridge.

Stir. Carefully fold in the whipped egg white. Place the mixture in a steamer pan, greased with oil.

Cook for 20 minutes.

Rice pudding can also be prepared in a slow cooker using the “baking” mode. For children over one and a half years old, the pudding can be baked in the oven until golden brown.

Recipe 5: semolina pudding like in kindergarten

Many of us fondly remember kindergarten and the dishes that were prepared there. Semolina pudding, one of “those” tastes of childhood.
Children usually don’t like semolina porridge, but this pudding is often devoured by both cheeks.

Delicate, moderately dense with an unobtrusive taste, complemented with jelly, sour cream sauce, condensed milk or jam - this is an excellent option for breakfast.

Milk: 1 liter
Semolina: 150 - 200 gr.
Eggs: 2 pcs.
Flour: 2 tbsp.
Sugar: 4 tbsp.
Salt: to taste.
Vanilla or vanilla sugar: optional.

Cook thick semolina porridge. Everyone may have their own proportions and cooking time for such porridge. I often use yesterday's semolina. Add 3 tbsp. sugar, salt and vanilla.

Beat the eggs until well foamed, with 1 tbsp. Sahara.

Add flour to the beaten eggs and gently fold in using a spatula.

Mix the egg mixture into the porridge.

Grease the pan with butter; I sprinkled the pan with a little breadcrumbs.

Place the semolina porridge in the mold. Lubricate it with yolk.

Place it in a preheated oven to bake at 180-200C, approx. 30-35 minutes. Vary the baking time depending on the characteristics of your oven; you may need a little more or less time. It’s best to bake until a beautiful, golden brown crust forms on top; my pudding is ready, but I didn’t finish it until it’s crusty. We take out the pudding and leave it alone, cool for 2-3 hours or overnight in the refrigerator.

Cut the finished pudding and serve with your favorite sauce.

In kindergarten, such puddings are usually served with jelly or sweet, sour cream sauce. The pudding can be warmed up a little before use or eaten chilled. Enjoy your meal!

Recipe 6: pudding in a slow cooker for a child

It is not so easy to please a child with breakfast, especially if it concerns a child aged 3-5 years. As a rule, it is at this age that we first encounter the problem of food; if previously a child simply might not want to eat, now he is already beginning to sort through what he would like and what he would like to refuse.

We decided to offer you a recipe for making banana curd pudding. This tender, airy mass should please your baby and will most likely cope with the task of a hearty breakfast. In addition, banana goes well with cottage cheese. Bananas are healthy and rich in potassium, and cottage cheese, in turn, contains calcium, which is so necessary for a growing body.

Baby curd banana pudding in a slow cooker, the recipe for which is offered today, is offered to children from 10 months and is designed for 2 servings.

cottage cheese – 200 grams;
semolina – 1 tbsp. spoon;
banana – 1 pc. ripe;
breadcrumbs - 1 tbsp. spoon;
salt - a pinch;
egg – 1 pc.;
granulated sugar - 2 tbsp. spoons;
lemon juice.

Let's prepare the blender for work. Place one ripe banana and a couple of drops of lemon juice in its bowl and grind the contents using a special attachment (loading attachment). Then add 200 grams of cottage cheese to the crushed mass.

Grind the mass again, but this time with cottage cheese. There should not be a single lump left, the mass for baby pudding should be airy and homogeneous.

Add 1 tbsp to the container with the banana and cottage cheese. a spoonful of semolina. Mix everything thoroughly. Place the mixture in a separate container. We will need a blender for further actions.

Break one chicken egg into a deep container. Let's add a pinch of salt here. Using a mixer, carefully bring the egg until foam forms.

Then carefully pour the beaten egg into the banana mixture. Using a table boat, mix all the contents very carefully.

Let's prepare containers for baking banana curd pudding in a slow cooker. We decided to use silicone molds. Let's not fill them to the top with the mass.

And carefully place our molds with pudding into the bowl of the Philips multicooker. Close the lid of the multicooker and use the “menu” button to set the “oven” mode. We select the temperature mode 180 degrees, baking time 30-35 minutes.

Serve the finished cottage cheese-banana soufflé with any sweet sauce or chocolate. Can also be served with jam.

Enjoy your meal! Let your children be happy to sit down at the table!

Recipe 7: Pudding for children with banana and cottage cheese

egg 2 pcs.
sugar 3 tbsp.
cottage cheese 200 g
semolina 2 tbsp.
yogurt 2 tbsp.
vanilla sugar ½ tsp.
banana ½ pcs.
jam to taste

Separate the whites from the yolks.

Add sugar to the whites.

Beat into a fluffy foam.

Add cottage cheese, semolina, vanilla sugar, natural yogurt (Greek can be used) to the yolks.

Grind until smooth.

Add protein mass.

Cut the banana into slices or randomly.

Grease the molds with melted butter. Place banana slices on the bottom. Spread the curd mixture 2/3 full. Level the top. The pudding will rise a lot in the oven and needs room.

Bake at 180 degrees in a preheated oven for 30 minutes.

As the curd pudding cools, it will fall off, as it should. To serve, place the English dessert on a plate or leave in ramekins. Serve the pudding with sour cream and your favorite jam. Bon appetit.

Semolina pudding is an excellent solution for a healthy and nutritious breakfast or afternoon snack. This is one of the dishes that even those children who do not want to eat semolina porridge in its pure form will not refuse. But adults also love it. The recipe for semolina pudding at home is quite simple, the main thing is to cook the semolina porridge without lumps. And to prevent them from appearing, I pour semolina into cold milk. I noticed that if you fall asleep in a hot room, it is much more difficult to avoid the appearance of unwanted lumps.

Semolina pudding in the oven

The pudding is baked in the oven for only twenty or thirty minutes, and you can serve it with anything: strawberry or raspberry jam, plum jam, cherry jam, any syrup, condensed milk, etc. You can make a different gravy each time, or prepare it with vanilla flavor , this will change the classic taste of manna, and it’s always more interesting this way!

how to make semolina pudding

1.Pour milk into a saucepan and place on medium heat. Add semolina, 3 tablespoons of sugar and salt in small portions and immediately mix well. Reduce the heat, cook until thickened, also stirring constantly so that lumps do not form and the milk porridge for pudding does not burn. Let the finished semolina porridge cool.

2. Beat the eggs with one tablespoon of sugar into a good foam - use a whisk for this. Pour flour into this mixture and mix with a silicone spatula.

3.Gradually add the egg mixture to the porridge.

4. Grease a baking dish with butter and sprinkle with breadcrumbs.

5.Place the semolina dough into the mold and bake in a preheated oven at 180 degrees for 20-30 minutes.

6.Remove the finished milk pudding with semolina from the oven and let it cool slightly. We cut it into portions for the child, put it on a plate and top it with our favorite jam.

Semolina pudding tastes even better cold, so there is no need to reheat it after it has cooled.

Recipe No. 2 in video format

Semolina pudding with apples

Prepared according to the recipe from the “Book of Tasty and Healthy Food”, 1939 edition.

Original recipe:

Slowly pour semolina into boiling milk, add sugar, a pinch of salt and cook until tender. Add butter, egg yolk to the prepared porridge and mix well.

Beat the egg white thoroughly and also mix with the cooled porridge.

Chop the peeled apples and simmer with sugar over low heat. Grease the mold with butter, sprinkle with breadcrumbs and put a layer of semolina porridge in it, a layer of apples on it and cover with a layer of semolina porridge. Drizzle the top with butter, sprinkle with breadcrumbs and bake in the oven.

For 5 teaspoons of semolina - 3/4 cup milk, 1/2 egg, 4 teaspoons sugar, 1 apple, 3 teaspoons butter

The video recipe uses

Ingredients:

Semolina 5 tsp.
Milk 150 ml.
Egg 1 pc.
Sugar 7 tsp
Apple 1 pc.
Butter 30 gr.
Powdered sugar 1 tsp.

Cooking process:

Baked for 30 minutes at a temperature of 180*C.

Cooking time 50 minutes. 2 servings.

Personally, I have always loved and still love semolina porridge very much. Both my daughter and husband - everyone likes semolina porridge the way I cook it. But sometimes you want to cook something unusual from semolina. I once pleased my family with such an unusual delicacy. It turned out really lovely and very tender.

The recipe for semolina pudding will be indispensable for those whose children simply refuse to eat semolina porridge - there are many of them. And adults will find this childhood dessert incredibly attractive. The pudding is very delicate, light, has a vanilla flavor and, most importantly, has an appetizing appearance. Making semolina pudding is quite simple. And everyone eats with pleasure - just serve it!

Ingredients for making semolina pudding

Semolina – 1/2 cup;
Milk – 2 glasses;
Eggs – 2 pcs.;
Butter – 1/2 pack (100 grams);
Sugar - 8 tablespoons (3 spoons for pudding and 5 for icing);
Vanillin – 1 gram (2 grams in a bag), you can use vanilla sugar;
Salt – 1 pinch;
Raspberries - 1/2 cup.

Semolina pudding recipe

To begin, pour the milk into a small container and bring it to a boil, reduce the heat to low and, stirring constantly, carefully pour the semolina into the “milk whirlpool” in a thin stream. This way we can avoid the appearance of uncooked dry lumps in the semolina.

After this, increase the heat and without stopping stirring, bring the porridge to a boil. Reduce the heat again and again, stirring constantly, boil the semolina for approximately 3 to 5 minutes.

The finished semolina porridge should be quite thick. Remove it from the heat.

Now, while the semolina is hot, you need to add sugar (3 tablespoons) and butter. Mix everything thoroughly until smooth. When the semolina has cooled slightly, add vanillin.

Then you need to carefully separate the whites from the yolks. After adding vanillin, add the egg yolks into the still warm semolina and beat a little with a mixer at low speeds so that the structure does not change much. Leave the semolina porridge with yolks until completely cooled at room temperature.

When the semolina has cooled completely, in a separate dry container, beat the egg whites with a pinch of salt until stiff peaks form.

Place half of the whipped whites into a container with cold semolina porridge and mix well with upward movements. Then add the rest of the whites and mix thoroughly from bottom to top.

Pour the resulting air mass into a greased mold and place in an oven preheated to 200 degrees.

Bake for approximately 25-30 minutes until golden brown. The pudding can now be removed from the oven. Before removing the pudding from the mold, first cool it at room temperature and then place it in the refrigerator until completely cool. When the pudding is cold, you can remove it from the mold and place it upside down on a plate.

I decided to decorate this culinary masterpiece a little and poured raspberry glaze over the pudding. To do this, pour 5 tablespoons of sugar into a small container.