question about semolina and puddings

mumoftwo

Hi there you great wise OSers. I'm originally from Holland( I have lived in the UK for 18 years now) my sister and I were talking today on the phone (she lives in Holland) about a pudding we have there, called "griesmeel" pudding. I stuck it in the translator online and it came out as Semolina. In Holland they cook it and put it in a mould to go cold and set. But here they eat it hot and liquid like, don't you?

Does anyone have any experience with semolina puddings or any other good recipes for good puddings, now that the weather is getting colder I would like to make some puddings for afters, and maybe stop the evening time snacking and craving something sweet for the kids.

Any ideas? I know fruit and custard or apple crumble.

dannahaz

Hi mumoftwo

I wonder whether a better match for griesmeel would be Polenta? Polenta is something which you cook, put in a mould and it sets.

Hazel

trying-very-trying

I'm not really a pudding person, but the rest of the family are. I do make rice pudding, I do it in the micro, I use 4pts milk and a couple handfuls of short grain rice if it goes too thick, I just add more milk.
They eat the whole lot, and there's only two teens and their dad:rotfl:

sandy2_2

Bread and butter pudding with marmalade, american pancakes, rice pudding, chocolate fudge pudding, custard tart, lemon meringue, fruit pies, fruit crumbles, toffee bananas, bread pudding and custard, sponge pudding, baked apples,
I'm sure if you google any of these you'll see loads of recipes

moanymoany

The semolina you make is similar to a pudding from my childhood called blancmange.

This is milk with sugar boiled and then thickened with cornflour and milk. It is then put into a wetted mould and allowed to get cold. When turned out it is eaten. We used to buy packs that were mixed with hot milk, they were in different flavours. I don't know if you can still buy them.

If you made a semolina pudding and put it in a mould to nget cold it would turn out in the same way.

noonesperfect

Apple meringue, upside-down pineapple pudding, treacle tart.....yum!

mumoftwo

moanymoany wrote: »

The semolina you make is similar to a pudding from my childhood called blancmange.

This is milk with sugar boiled and then thickened with cornflour and milk. It is then put into a wetted mould and allowed to get cold. When turned out it is eaten. We used to buy packs that were mixed with hot milk, they were in different flavours. I don't know if you can still buy them.

If you made a semolina pudding and put it in a mould to nget cold it would turn out in the same way.

That is exactly what I mean! It comes in packs in different flavours in Holland, my sister was making ameretti (italian biscuits) flavour today.

thanks, I will try just to make up semoline like it says on the bag with milk and maybe add some vanilla essence and put it in a mould, see what happens!

thanks for the ideas, I will google all of your delicious sounding puddings for the recipes,

rosieben

I bought blancmange from Morrisons a while ago - a box of 3 flavoured sachets - choc, strawberry and third one was raspberry or vanilla, sorry cant remember. Cant remember how much either but I'll be getting more!!

odds-n-sods

no, mum of2, they don't do semolina puddings in the UK. But they are good, hot or cold. I have a recipe somewhere for a creme caramel wiht a semolina base. Will have to see if I can find it.

THIRZAH

Try one of the older cookery books-Good Housekeeping has a recipe for a ground rice mould and my 1970s Mrs Beeton has a cold semolina mould which can be flavoured with coffee or chocolate