A watercolour of a bowl of thick pale semolina pudding with a spoonful of red jam on top
Generated with OpenAI gpt-image-1
Adapted from The British nursery semolina pudding

Semolina pudding with jam

An established dish converted to shelf-stable ingredients. Every substitution is documented below.

How long it keeps

About 6 months, set by Semolina.

Indicative, for planning a build before you buy. The answer for a pack you already own is the best before date printed on it, and that only holds if it has been stored as the label says.

Serves
3
Burners
1
Pans
1
Water
0.3 L
Active
10 min
Total
15 min

Ingredients

Unfashionable and very good, and it costs about forty pence.

Semolina goes into liquid that is already hot, in a thin stream, stirring. Tipped in cold it lumps instantly and nothing gets the lumps out again. This is the only difficult part and it lasts about fifteen seconds.

  1. Evaporated milk and 200 ml of water into the pan with the sugar and salt. Heat until it is steaming but not boiling.
  2. Semolina rained in with one hand while the other stirs. Keep stirring.
  3. Low heat, five to seven minutes, stirring most of the time. It will thicken to the point where the spoon leaves a trail.
  4. Into bowls, with a spoonful of jam dropped in the middle.

Do not stir the jam in. The point is the contrast between the sharp red and the bland, and stirring gives you pink sludge.

It sets firmer as it cools, so take it off a little looser than you want it.

Serves 3.

What this was adapted from

The British nursery semolina pudding: semolina simmered in milk with sugar, served with a spoonful of jam

  • fresh whole milk → evaporated milk let down with water

    Semolina pudding is mostly milk, so the milk decides it. Evaporated milk diluted roughly one to one gives something richer than fresh whole milk, which suits a pudding that is otherwise very plain.