Featured
Soul Warming Recipes!
Big Green Egg
Featured
Hot & Spicy!
K’s Choice
Peppery Chicken Curry
Fonq
FM
Semolina Pudding with Rum Soaked Raisins
Semolina pudding is an old and rather traditional Dutch dessert, one that I not only used to eat myself silly at when I was a little girl—my grandmother is totally responsible for my love of semolina pudding—but I also devoured pounds of this yummy stuff during my pregnancy. Heck, I even dreamed of semolina pudding with berry sauce for 8 months straight—my pregnancy was much shorter than it should have been. My pregnant days are long over, but the love for semolina pudding stayed. And it might just become infectious after you’ve tried this recipe.
Here’s a slightly more adult version. A delicious semolina pudding with rum soaked raisins drizzled with a non-fat cinnamon sauce. Slightly sweeter than my usual recipes, but this I absolutely enjoy for the sake of childhood memories.
Ingredients:
Rum soaked raisins:
1/2 a cup raisins
1/3 cup brown or dark rum
Semolina Pudding:
1/4 cup semolina (slightly heaping)
2 cups whole milk
1/4 tsp vanilla extract
1/4 cup sugar
Cinnamon sauce:
1 cup whole milk
1/2 tsp cinnamon
1/4 cup sugar
1 tbsp corn starch
Directions:
I love the font they’ve used for this bag. Did I mention I’m a font-o-holic? Anyways, get 1/2 a cup of raisins and plunge them in a heat-proof bowl.
Add 1/3 cup brown or dark rum to the raisins. And here comes my shortcut: put them in the microwave and nuke them for 45 to 60 seconds on high. That’ll get the soaking process going alright. Cover the bowl with plastic wrap and leave them be for a few hours, preferably overnight.
Note: Did I mention this is no kid-friendly dessert? On second thoughts, they might sleep pretty darn good after a few bites of these.
The raisins will have soaked up all the rum. They’re delicious, like little rum bombs that pop in your mouth.
On to the semolina pudding, it’s really easy and fast. Pour 2 cups whole milk in a sauce pan and add 1/4 tsp vanilla extract. Bring the milk to a boil.
Break out the semolina. Measure a slightly heaping 1/4 cup.
Add 1/4 cup of sugar and the semolina to the milk. Stir well and let the pudding simmer over low heat for 3 minutes. It will thicken quite a bit in those few minutes.
Take the pan off the heat and stir in the rum soaked raisins. There’s your pudding.
Divide the pudding over 4 smaller or 1 larger lightly greased pudding form. This is a very rich dessert, so don’t make the portions too big. Refrigerate the pudding for several hours before serving it.
Time for the sauce. This is about as simple as it gets, no cream or butter is used. Pour 1 cup whole milk into a sauce pan and add 1/4 cup sugar (scant) and 1/2 a tsp cinnamon. This is a rather sweet sauce, so feel free to go easy on the sugar. Bring the milk to a boil.
Measure 1 tbsp cornstarch and add 2 tbsp of the hot cinnamon milk to it. Stir until it’s a lump-free concoction.
Gently pour the cornstarch milk into the saucepan while whisking vigorously. Make sure you keep whisking or it’ll get lumpy. Let the sauce cook down for a minute or 3, let it cool off and run it through a sieve before serving it, just to make sure there’s not a single lump in there.
As much as I usually dislike sweet foods and desserts in general, somehow I’ve always had a major weakness for these kind of old-fashioned desserts. Grandma knew what she was doing alright. Bless her heart, spirit and the cook book she left me.
Kay’s Recipe Card
Click here for printable size.
| Semolina Pudding with Rum Soaked Raisins | |
| Ingredients |
1/2 a cup raisins 1/3 cup brown or dark rum Semolina Pudding: 1/4 cup semolina (slightly heaping) 2 cups whole milk 1/4 tsp vanilla extract 1/4 cup sugar Cinnamon sauce: 1 cup whole milk 1/2 tsp cinnamon 1/4 cup sugar 1 tbsp corn starch |
| Directions |
Pour 2 cups whole milk in a sauce pan and add 1/4 tsp vanilla extract. Bring the milk to a boil. Add 1/4 cup of sugar and a slightly heaping 1/4 cup semolina to the milk. Stir well and let the pudding simmer over low heat for 3 minutes. It will thicken quite a bit in those few minutes. Take the pan off the heat and stir in the rum soaked raisins. Divide the pudding over 4 smaller or 1 larger lightly greased pudding form. This is a very rich dessert, so don’t make the portions too big. Refrigerate the pudding for several hours before serving it. Pour 1 cup whole milk into a sauce pan and add 1/4 cup sugar (scant) and 1/2 a tsp cinnamon. This is a rather sweet sauce, so feel free to go easy on the sugar. Bring the milk to a boil. Measure 1 tbsp cornstarch and add 2 tbsp of the hot cinnamon milk to it. Stir until it’s a lump-free concoction. Gently pour the cornstarch milk into the saucepan while whisking vigorously. Make sure you keep whisking or it’ll get lumpy. Let the sauce cook down for a minute or 3, let it cool off and run it through a sieve before serving it, just to make sure there’s not a single lump in there. Let it cool off. |
| Meal type: | dessert |
| Servings: | 4 |
| copyright © kayotickitchen.com | |
19 Comments »
RSS feed for comments on this post. TrackBack URL
My uncle is Dutch and we actually spend a lot of time with his parents over the holidays. If I wanted to make a “traditional” kid-friendly version of this, could I just make the pudding portion and pour that into molds?
@Chelle:
You could but it would be a very boring dessert, because usually when we make a basic semolina pudding that we eat with berry sauce, we’ll add lemon and other things to it. This recipe relies on the extra flavor of the rum raisins.
That looks incredibly yummy! Great job!
I am Dutch and havent heard of half the foods you make!! May be because my mother is Swedish and a little Dutch. Another reason to keep coming back to visit your great blog!
A holiday Dutch-to-me food is Pig In The Blankets. Made with a biscuity crust with a meat mix of beef and pork inside. Do you make anything like that?
Can anyone tell me where in Saskatchewan, Canada, I can buy semolina? This dessert looks incredibly yummy, but I can’t find semolina in my grocery store.
@Kath:
Do you mean sauzijzenbroodjes (sausage in puff pastry) or worstenbroodjes (sausage in bread rolls)?
@JoAnn:
You might look for “farina” or “Cream of Wheat” in your grocery.
um..now I am going to sound like a picky eater..and I am not…truly…
but semolina rates right down there with celery…and nothing you say will convince me to try this pudding…childhood memories run deep…
;-)
Griesmeelpudding toch:)! Leuk om zelf te maken, goed idee voor in de vakantie!
@JoAnn:
Semolina, made from durum wheat, is known in North India as Sooji; … softer types of wheats is known also as farina or by the trade name Cream of Wheat. … I believe you can find cream of wheat in any store in the breakfast isle.
Yes I do love the old fashioned way Griesmeel met bessensap yum :)
@Sue in Canada:
Do you leave a comment for every ingredient you don’t like? Don’t like it then just don’t make the recipe.
this is utterly amazing!
@Maria: Yes Maria, you are so right ! Sue did your momma never taught you if you have nothing nice to say, don’t say nothing at all. And for Kay I love your website, I always wonder what is next. Keep up the good work.
Never would have guessed Semolina pudding is Dutch! Thanks for all the wonderful recipes, Kay.
forgot to ask – you mentioned a berry sauce – would you add that variation to the recipe?
This looks so much like the rice pudding my mother used to make. Unlike most rice puddings she never used eggs in hers. I bet this could also work with oatmeal as well. Probably with a lot of other grains, each one giving a slightly different texture and flavor to the end product. Nice base for a lot of good stuff.
it look’s so delicies
Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings The term semolina derives from the Italian word”semola” that derives from the ancient Latin simila meaning “flour”
I am definitely making this! As soon as my Dutch friend brings me the gries meel from over the border! Rum soaked raisins, old fashioned pudding and sauce! YUMMY! I was just wondering if I could make a rum sauce instead of the cinnamon one. Do you think it would work?