semolina pudding

domesticgoddess789

hi all,

i have made a semolina pudding but there is far to much for this evening. does anyone know if i can keep some in the fridge for tomorrow?

thanks

Rikki

I like to eat it sliced cold.

I've never tried reheating it but it certainly keeps in the fridge over night. I'm sure it would reheat okay.

greenbee

Yes. And it reheats fine. We had this on Saturday and reheated for Sunday in the MW - 40 seconds on high.

newleaf

Rikki wrote: »

I like to eat it sliced cold.

Oh good, thought it was just me

Disdisbiff

Does anyone have a recipe for a milky semolina pudding really fancy making some for after tea

morganlefay

It usually tells you on the packet (or it used to ). Roughly - because I haven't made it for ages - you whisk some semolina (much less thna you'd imagine) into cold milk with a small knob of butter and stir gently till it's cooked to your liking, then add some sugar (and obviously lots of red jam when serving and perhaps ever extra cream. You can see why I'm not slim). Non-stick pan is good, and you need to watch it like a hawk as it stiffens up and burns quite easily - if it gets too thick stick some more milk in. I don't think it's any more complicated than that - cooks in about 20 mins as far as I can remember. Yum, now maybe i'll have to have some tonight too......

[Deleted User]

I lurve semolina pud, takes me back to my schooldays and believe me that is a long time ago.yes a couple of onces of semolina mixed with a little cold milk and some sugar then stirred into around a pint of milk,but watch it carefully or it may get too thick and stodgy.it should be about as thick as custard I bung mine under the grill when cooked just to brown the top after sprinkling a little demerrara sugar over it and a dash of cinnamon,even more delicious with a spoonful of ice cream or ordinary cream on top

twink

semolina is nice if you make it then stir in an egg yolk, whisk the white and fold in and then a quick flash in the oven to brown

champys

I do a lemony one which is gorgeous and so simple. It takes 500 ml milk, 60g semolina, 2 tbsp sugar, one lemon and a little vanilla essence.
Grate the zest of the lemon, then cut in half and press the juice out of one half. Meanwhile, heat the milk to boiling point with the sugar, add the semolina and simmer on low heat for 5 mins, stirring constantly to avoid it sticking to the bottom. Then add the lemon zest, juice and vanilla essence, transfer into individual ramekins, or a bowl, or a pudding mold, and let cool. Serve chilled or at room temperature.

I also serve this at posh dinner parties with a sauce made of red fruits. If you use semi-skimmed milk, this recipe is only 121 calories per portion (above quantity serves 4)

zippychick

Hi I've merged this with the semolina pudding thread

mardatha

:Doh my god. think we might have that too tonight... with cream and (frozen) berries ... :cool: