Semolina Pudding with Candied Fruit

Ingredients

• 50 g Fine semolina (Fine, type "wheat semolina")
• 40 g Fine sugar (Granulated white sugar)
• 3 g Vanilla powder (About 1/2 teaspoon; can be replaced with 1/2 teaspoon liquid vanilla extract)
• 0.5 L Whole milk (3.5 % fat milk for extra creaminess)
• 80 g Candied fruit (Mix of orange, lemon zest, etc.; optional)
• 1 pinch Cinnamon powder (Optional, sprinkle just before serving)

Instructions

1. Prepare the ingredients

   Measure the semolina, sugar, vanilla powder, milk and candied fruit. Place the sugar and vanilla in the saucepan.

   Time: PT3M

2. Bring the milk to a boil

   Pour the milk into the saucepan, add the sugar and vanilla, then heat over medium heat until the mixture begins to boil.

   Time: PT5M

   Temperature: 90-95°C

3. Incorporate the semolina

   When the milk boils, reduce heat to low and sprinkle the semolina in a fine stream while constantly whisking.

   Time: PT6M

   Temperature: 80°C

4. Add the candied fruit

   Fold in the candied fruit (and raisins if desired) into the cooked semolina, mix for 1 minute.

   Time: PT1M

5. Transfer and cool

   Pour the mixture into individual ramekins. Let cool at room temperature (about 20 °C) for 20 minutes, then refrigerate for at least 1 hour before serving.

   Time: PT20M

6. Finishing

   Just before serving, sprinkle a small pinch of cinnamon and garnish with a few extra pieces of candied fruit.

   Time: PT1M

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

30 g

Fat

5 g

Fiber

1 g

Ingredient Substitutions

• Instead of Fine semolina: Medium semolina, Fine polenta
• Instead of Fine sugar: Cane sugar, Coconut sugar (reduces sweetness)
• Instead of Vanilla powder: Liquid vanilla extract, Vanilla bean (scraped)
• Instead of Whole milk: Semi‑skimmed milk, Almond milk (lactose‑free version)
• Instead of Candied fruit: Raisins, Dried fruit pieces (apricots, dates)
• Instead of Cinnamon powder: Nutmeg (a very small pinch)

Equipment Needed

• Medium saucepan
• Whisk or wooden spoon
• Liquid measuring cup
• Measuring spoons
• Ramekins or small serving bowls
• Ladle or small spoon for transferring (optional)
• Refrigerator

Critical Steps — Do Not Skip

• Bring the milk to a boil without letting it overflow
• Incorporate the semolina in a fine stream while constantly stirring to avoid lumps
• Let the semolina cool at room temperature before placing it in the refrigerator

Chef Tips from the Video

• Add a pinch of salt with the sugar to enhance flavor.
• Use whole milk for a richer texture.
• Garnish with candied orange zest for a touch of acidity.

Troubleshooting

Storage

Refrigerator: Store covered ramekins 3 to 4 days in the fridge.

Freezer: Not recommended, texture becomes grainy.

Room temperature: Do not leave more than 2 hours at room temperature.

Make-Ahead Tips

• Prepare the semolina pudding the day before and keep it refrigerated; add the cinnamon and decoration just before serving.