Old-fashioned set Semolina Pudding with Strawberries L conventional Gri’s pudding with strawberries

Dessert is at all times common at our home, irrespective of the season. But
generally it’s good to organize a deal with that doesn’t require you to tug out
all of your baking gear and that doesn’t require you to pre-heat your oven.
As an added bonus, ought to you end up with any leftovers, they’re
fairly good served at breakfast time.

While I take pleasure in my ice cream maker quite a bit this summer time, I nonetheless take pleasure in a superb Old-fashioned Semolina Pudding (Griesspudding) each infrequently. Love the
style and the feel this pudding has, it jogs my memory of my summers spent at
my grandmother’s home up North that appeared to have been crammed with summer time
warmth, great meals and time spent in her backyard choosing berries and veggies.

Semolina pudding is common in Germany (the place it is called Griess knitthe
softer selection or Griesspuddinga extra agency selectiongood for molds), however
it’s also a well-liked dessert in a different nations together with the Netherlands,
Belgium and Austria.

There are as many recipes as there are variations of the recipe. Some folks
use water and milk, or solely milk, some use milk and cream (like I do), some
add egg yolks and crushed egg whites, or butter, some just like the pudding to have
a extra runny consistency, whereas my private choice is a semi-firm or set pudding,
first cooled, then chilled for a superb 4 hours within the fridge to agency up,
then rigorously turned the wrong way up onto a reasonably serving platter. If you like
a creamier pudding, you possibly can add an egg and a few butter. For this, merely
separate one contemporary egg. Add the egg yolk and 1 tbsp of unsalted butter to the
semolina pudding (after it sat for the 5 minutes). Whisk the egg white till
very stiff, then fold it into the pudding.

Some wish to eat their Semolina Pudding heat whereas others eat it chilly.

While on the lookout for a correct mildew for my pudding, I got here throughout some fairly and
elegant classic glass pudding molds that I’ve been utilizing them ever since. And I
made positive to banish all these plastic ones from my kitchen cabinets eternally.

The recipe is simple and fast and will definitely be loved by everybody. I like
to serve this Semolina Pudding with numerous contemporary berrieshome made vanilla
sauce (Vanillesauce) or contemporary seasonal fruits as properly. Let’s face it, nothing
beats a comforting bowl, or slice, of semolina pudding. You can prime it with
what you want, aside from contemporary fruit, you possibly can serve heated home made jam or
jelly or a beneficiant sprinkling of cinnamon sugar (Cinnamon sugar), a caramel sauceor a native
honey.

Old-Fashioned Set Semolina Pudding

Ingredients for the Semolina Pudding

• 1 vanilla pod, sliced lengthways and seeds
• 750ml milk (skim or full fats is okay)
• 250ml cooking cream (double cream)
• 75g sugar
• ¼ tsp salt
• 100g nice semolina flour*

Additional

• one Pudding dish (one massive or a number of small ones)
• saran (cling) wrap

*NOTE: In Germany there are two varieties of semolina flourthe
Hartweizengriess (“hard wheat semolina”, a durum wheat semolina) and the Soft wheat semolina (“soft wheat semolina”, a semolina
that’s not durum and has a barely lighter colour). The later semolina flour
is the one generally used for semolina pudding in Germany, an identical product
will be present in North America below the model identify “Cream of Wheat”. But my recipe will work with common semolina flour as properly.

Preparation

1. Scrape the seeds from the vanilla bean and add the seeds in addition to the bean
   to a medium saucepan.
2. Add the milk, cream, granulated sugar, and salt to the pan and convey
   all the things to a boil whereas whisking commonly.

3. Once the milk/cream combination is boiling, take away the pan from the warmth, take the vanilla pod out of the milk combination, and add
   the semolina flour whereas whisking the combination.

4. Place the pot again on the range and anticipate the combination to return again to the
   boil whereas whisking commonly. Let
   the semolina pudding prepare dinner on very low warmth for a couple of minutes – to keep away from lumps, don’t stopü whisking.

5. Then simply stir the semolina pudding within the pot with a picket spoon till
   there are not any lumps.

6. Transfer the semolina combination to the pudding/dessert mildew, place the saran (cling)
   wrap straight onto the combination (to stop a pores and skin from forming), let it cool
   down earlier than inserting it within the fridge for about 4 hours or till set and is agency to the contact.

7. Turn the pudding out onto a plate and serve with the toppings of your
   selection.

Homemade semolina pudding

Ingredients for pudding

• 1 vanilla pod
• 750ml milk (1.5 or 3.5%)
• 250ml scene
• 75g sugar
• ¼ tl salt
• 100g mushy wheat semolina

Additionally

• a pudding form (a big form or a number of small shapes)
• some cling movie

Preparation of the semolina puddings

1. Scrape the vanilla pod and put the mark along with the pod in a medium pot.

2. Place the milk, cream, sugar and salt within the pot and convey to the boil.

3. Pull the pot from the nice and cozy hob, take away the vanilla bean out of the milk cream combination, then add the semolina and stir vigorously with the whisk.

4. Put the pot again onto the nice and cozy range and proceed to stir on the bottom warmth and simmer rigorously for a couple of minutes.
5. Rinse the pudding form with chilly water and don’t dry.

6. Pour the nonetheless heat semolina pudding into the mildew, cowl with movie, let it cool and set within the fridge for about 4 hours till the pudding is set.

7. Put the pudding out of the mildew onto a plate and serve with home made vanilla sauce, contemporary fruit or cinnamon sugar.

• To check out my Fried Semolina Slices with a Cherry Rhubarb Compote (Gebratene Grießschnitten)go HERE