Semolina Pudding With Blueberry Sauce Recipes

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GERMAN SEMOLINA PUDDING

This is a delicious traditional German dessert-type dish that your kids will love! It's a sweet pudding served with anything from applesauce to ground cinnamon and sugar. You can adjust the amount of sugar to your preferred sweetness.

Provided by Catie

Categories     World Cuisine Recipes     European     German

Time 22m

Yield 2

Number Of Ingredients 3



German Semolina Pudding image

Steps:

  • In a small saucepan, stir together the milk and sugar. Set over medium heat, and bring to a boil. Milk tends to boil over as soon as it boils, so stay with it! When it boils, immediately remove from the heat. Stir in the semolina, and return to the burner. Bring to a boil over medium heat, stirring until thickened but still pourable. Pour into serving bowls, and top with your favorite hot cereal toppings.

Nutrition Facts : Calories 258.5 calories, Carbohydrate 41.1 g, Cholesterol 19.5 mg, Fat 5.1 g, Fiber 1.1 g, Protein 11.6 g, SaturatedFat 3.1 g, Sodium 100.3 mg, Sugar 21.3 g

2 cups milk
1 ½ tablespoons white sugar
⅓ cup semolina

SEMOLINA PUDDING WITH BLUEBERRY SAUCE

Categories     Sauce     Appetizer     Breakfast     Dessert     Side     Blueberry     Boil

Yield serves 6

Number Of Ingredients 10



Semolina Pudding with Blueberry Sauce image

Steps:

  • To make the blueberry sauce: Stir together the blueberries, honey, and orange juice in a small sauce-pan. Bring to a boil over medium heat, stirring occasionally, then adjust the heat to keep the sauce simmering gently. Cook, uncovered, for 20 minutes, or until the berries break down and the juices reduce to a syrupy sauce. Keep the sauce warm while you make the pudding.
  • To cook the semolina: Pour the cream into a medium saucepan, add the salt, and set over medium heat. When the cream comes to a boil, whisk in the semolina, pouring it into the pan gradually, in a thin, steady stream. Continue whisking until all the flour is incorporated. Cook and whisk until the mixture thickens and begins to pull away from the sides of the pan, 10 minutes or so.
  • Set the strainer over a bowl, and scrape in the cooked semolina. Let the fat drain into the bowl for at least 5 minutes (or longer, if you wish). The amount of excess fat will vary with the heavy cream; discard any that collects in the bowl.
  • Serve the pudding warm or at room temperature, topped with the blueberry sauce.

FOR THE BLUEBERRY SAUCE
1 pint blueberries, rinsed
1/3 cup honey
Juice of 1 orange, freshly squeezed (about 1/4 cup)
FOR THE SEMOLINA PUDDING
2 1/2 cups heavy cream
1/2 teaspoon kosher salt
3/4 cup semolina flour
RECOMMENDED EQUIPMENT
A sturdy wire whisk; a fine-mesh strainer or sieve, 6 inches wide or larger

BLUEBERRY PUDDING WITH HARD SAUCE

The 'pudding' is really a cake, but this is what my grandmother always called it. It is topped with a butter-sugar sauce when served. I have never had anything as delicious in my life. It is not low- cal, but one of those rare indulgences worth the calories.

Provided by GOBLUEINGA

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h15m

Yield 9

Number Of Ingredients 11



Blueberry Pudding with Hard Sauce image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8- or 9-inch square baking dish.
  • In a large bowl, cream together the shortening and sugar until smooth; mix in egg. Stir in the milk. Sift in the flour and baking powder, and mix well. Fold in the blueberries. Spread evenly in the prepared pan.
  • Bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
  • In a medium bowl, beat the confectioners' sugar and butter together until smooth. Beat in the egg gradually, then stir in vanilla. Chill until serving. Serve chilled sauce over warm pudding.

Nutrition Facts : Calories 494.1 calories, Carbohydrate 73.4 g, Cholesterol 108.7 mg, Fat 20.5 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 10.6 g, Sodium 212.8 mg, Sugar 53.1 g

3 tablespoons shortening
1 cup white sugar
1 egg
¾ cup milk
1 ¾ cups all-purpose flour
2 teaspoons baking powder
1 ½ cups blueberries
½ cup pasteurized egg
⅔ cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract

SEMOLINA PUDDING WITH FRESH BERRIES

Provided by Dan Barber

Categories     Mixer     Berry     Dairy     Egg     Fruit     Dessert     Bake     Strawberry     Summer     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10



Semolina Pudding with Fresh Berries image

Steps:

  • Preheat oven to 325°F. Chill large metal mixing bowl in freezer. Butter 9- by 13-inch baking dish and dust with semolina flour.
  • In heavy large saucepan over moderately high heat, combine milk, orange zest, and lemon zest. Scrape in seeds from vanilla bean. Bring to boil, then immediately reduce heat to low and add semolina flour in slow, steady stream, whisking constantly. Cook, still whisking constantly, until mixture thickens, about 1 minute. Add egg yolks and butter, and continue whisking until butter melts and is completely incorporated, about 2 minutes. Transfer mixture to large bowl and set aside.
  • Using electric mixer fitted with whisk attachment, in chilled large metal bowl, beat egg whites until soft peaks just begin to form, about 1 to 1 1/2 minutes. Add sugar and beat until soft peaks fully form, about 30 seconds. Fold 1/3 of egg whites into semolina batter to lighten, then gently fold in remaining whites just until incorporated. Pour batter into prepared pan and smooth top.
  • Bake pudding until fully set in middle and golden on top, with edges just beginning to brown, about 35 to 45 minutes. Transfer to rack and cool to room temperature before serving. To serve, cut into 8 portions and top with strawberries.

4 cups whole milk
1 1/2 tablespoons finely grated orange zest (from 1/2 medium orange)
1 teaspoon finely grated lemon zest (from 1/2 medium lemon)
1 vanilla bean, split lengthwise
1 cup semolina flour (pasta flour), plus additional for dusting baking dish
5 large egg yolks, room temperature
1/2 cup (1 stick) unsalted butter, cut into 1-inch cubes
5 large egg whites, room temperature
1 cup sugar
4 cups (from about 1 1/2 to 2 pounds, picked over) strawberries, hulled and thinly sliced lengthwise

BLUEBERRY PUDDING WITH HARD SAUCE

This is a recipe from my mother, who got it from her mother. To me it's more like a cake than a pudding, but hey, who am I to question my mother. It was and still is a summertime favorite when blueberries are in season. The original recipe called for Huckleberries. We could not always or rarely find them, so mother used the blueberries. When I was young, I would eat this for breakfast. The hard sauce sounds a little unusual with the vinegar, give it a try. You will be pleasantly surprised. I have given the exact recipe that was in my mother's manuscript cookbook. However I use up to 2 quarts of blueberries and closer to 1 teaspoon of freshly grated nutmeg. The original hard sauce recipe called for a good lump of butter, I calculated that to 2 tablespoons.

Provided by Nana Chickens

Categories     Dessert

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 16



Blueberry Pudding With Hard Sauce image

Steps:

  • Preheat oven to 325 degrees F.
  • Lightly grease the sides and bottom of 2x9x13 inch baking pan with shorting, dust with flour and tap out excess.
  • Sift together all dry ingredients, set a side.
  • Cream butter, sugar and egg yolks together.
  • Add milk and dry ingredients alternatly to the butter, sugar and egg yolks.
  • Fold in stiffly beaten egg whites.
  • Roll berries well in flour.
  • Fold berries in last.
  • Bake in slow oven, 1-1 1/2 hours.
  • In my oven it took 1 hour.
  • Or until a toothpick inserted comes out clean and is golden brown.
  • Hard Sauce:.
  • Mix all ingredients well in a medium saucepan.
  • When thickened add vanilla
  • Dice cold butter.
  • Stir into sauce one piece at a time, stirring until each piece is melted before adding the next piece.
  • Serve warm or at room temperature.
  • Refrigerate leftovers.

Nutrition Facts : Calories 428.9, Fat 6, SaturatedFat 3.2, Cholesterol 61.4, Sodium 296.2, Carbohydrate 90.6, Fiber 2.1, Sugar 67.3, Protein 5.6

1 quart blueberries
1 tablespoon butter, room temperature
2 cups sugar
3 egg yolks
1 cup whole milk
2 cups flour
2 tablespoons baking powder
1/2 teaspoon nutmeg
1 pinch salt
3 egg whites, stiffly beaten
1 pint water (2 cups)
1 tablespoon cornstarch
1 tablespoon cider vinegar
1 cup sugar
1 teaspoon vanilla
2 tablespoons butter, cold

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Top Asked Questions

How to make semolina pudding?
Semolina pudding is basically made of 2 ingredients: milk and semolina, but you can choose to make it as flavourful and sweet as you like. All you need to do is bring the milk to boil, add the semolina gradually and keep whisking until it thickens. Don’t be tempted to add any more semolina, as this will thicken further once it cools down.
What is the best way to make semolina bread?
In a small saucepan, stir together the milk and sugar. Set over medium heat, and bring to a boil. Milk tends to boil over as soon as it boils, so stay with it! When it boils, immediately remove from the heat. Stir in the semolina, and return to the burner.
What are the best toppings for semolina pudding?
Some eat it warm while others eat it cold. Generally though, sugar, cinnamon, and raisins/fruit are some of the more popular toppings – and also how we like to eat our semolina pudding.
How to make pudding with milk and sugar?
Instructions Pour the milk into a pan and bring it to boil over a medium heat together with the sugar and half of the cinnamon. Add the semolina whisking continuously for about 2 minutes until the pudding thickens slightly and bubbles. Remove from the heat and transfer to a bowl.

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