There’s something truly special about traditional recipes that have been passed down through generations. They hold within them a sense of history, culture, and a connection to our roots. That’s exactly what inspired this semolina pudding recipe – a beloved dessert that has a long history in many parts of the world.
From its creamy, dreamy texture to its delicate sweetness, this pudding is sure to become a new family favourite. Whether you’re looking to add a touch of nostalgia to your dessert spread or simply want to try something new, this recipe is sure to delight. So why wait? Get your apron on and let’s get cooking!
Ingredients
- 280ml Milk
- 50g Marshalls Semolina
- 25g Sugar
Method
- Heat the milk in a saucepan to simmering (but not boiling), and then add the semolina.
- Stir continuously on a gentle heat until it thickens and is just starting to bubble.
- Stir in the sugar, and serve with your choice of toppings.
Alternatively, Marshalls semolina pudding can also be made in a microwave! Simply put all the ingredients in a microwavable dish, and stop to stir on the minute, every minute for 4 minutes.
You can make this vegan using soya or oat milk. I add different essences for different flavours (almond, lemon, coffee). A dot of jam on top makes it extra special.
Great shout, Morag! The addition of jam is perfect for adding a little extra sweetness.
Hi,
I can’t buy Marshall’s semolina pudding anywhere in Glasgow. The supermarkets are selling Semolina flour and saying that is the same thing but the packet says it is for pizza etc.
Can you tell me where to source semolina pudding in Glasgow?
My family really enjoy it.
Hi Anne,
Despite our Semolina stating on the packaging that it is a Pizza and Pasta Flour, it is still Semolina that can be used to make Semolina pudding.
In Glasgow you should be able to find Semolina to make the pudding at most supermarkets.
Best wishes,
Jade.