There’s something deeply comforting about a warm, rich dessert that takes you back to childhood. You know the kind-a simple, homely treat that doesn’t require any grand ingredients or complicated techniques, yet it has the magical ability to make everything feel better. That’s exactly what Nigella Lawson’s Semolina Pudding does. It’s like a cozy hug in a bowl.
I first stumbled upon this pudding during one of those evenings when the weather outside was cold, and I was craving something nostalgic. I remembered that my grandmother used to make a similar dish when I was younger, a bit of a cross between a custard and porridge, but without the silky smoothness that semolina brings. I decided to give it a go and was instantly hooked. Nigella’s version, in particular, has this irresistible, creamy consistency, with just enough sweetness to make you feel indulged without being overwhelming. It’s the kind of dessert you can eat at any time of day-perhaps even for breakfast, if you’re feeling cheeky.
What I love about Nigella’s Semolina Pudding is how it transforms a humble ingredient like semolina into something utterly delightful. It’s a dish that doesn’t try too hard; it doesn’t need any bells or whistles. Yet, it always hits the spot. So, let me take you through how to make it, and maybe you’ll fall in love with it the way I did.
Nigella Lawson’s Semolina Pudding Recipe
Nigella’s take on Semolina Pudding is incredibly straightforward but packs so much depth in its flavor. There’s something about the way she elevates simple recipes to luxurious levels. Her style of cooking doesn’t require endless special ingredients or hours spent in the kitchen. She’s all about making things approachable while still feeling like a treat. This pudding is a perfect example of that. With just a few pantry staples, you can recreate this wonderfully creamy dessert in no time.
Her recipe is one of those that feels a bit like a gift-simple, warm, and satisfying without any pretensions. When I made it for the first time, I was surprised at how quickly it came together. The pudding’s texture is delicate but satisfying, and the rich vanilla flavor really makes it something special.
Ingredient List
Now, let’s talk ingredients. Semolina, in case you’re not familiar, is a type of flour made from durum wheat, and it’s incredibly versatile. In this recipe, it creates the smooth, velvety base for the pudding. Here’s what you’ll need to pull this dish off:
- 500 ml whole milk – There’s just no substitute for whole milk in this recipe. It’s the backbone of the pudding, making it creamy and rich. If you use skimmed milk, it might work, but you’ll miss that indulgent texture.
- 50 g semolina – This is the main event. Semolina is the grain that gives this dish its signature texture, so don’t be tempted to substitute.
- 1 tablespoon sugar – You can always adjust the sweetness to taste, but a tablespoon is just the right amount to balance out the richness without overpowering the flavor.
- 1 teaspoon vanilla extract – This is the magic touch. It adds a lovely aromatic flavor that complements the richness of the milk and semolina. Don’t skip it.
- Pinch of salt – Just a pinch! Salt brings out the flavor and prevents the sweetness from feeling too cloying.
- Butter – Nigella adds a little butter to the pudding, and it makes a world of difference. It adds a luscious finish and makes the texture more luxurious.
That’s it. You probably already have most of these ingredients in your kitchen, and if not, they’re easy to grab. There’s no fuss, no hard-to-find items-just basic things that, when combined, become something far more than the sum of their parts.
How To Make Nigella Lawson’s Semolina Pudding?
The beauty of this recipe lies in its simplicity. There’s no need for intricate steps or fancy techniques. It’s all about combining the ingredients and letting them do their thing. Here’s how to make it:
- Heat the milk: Begin by pouring the milk into a medium-sized saucepan. You want to warm it up gently over medium heat. You don’t need it to boil-just heat it until it starts to steam.
- Add the semolina: Gradually whisk in the semolina, making sure to keep stirring to prevent any lumps. The semolina will begin to thicken the milk almost immediately. You don’t need to rush this part; just stir constantly, and it will slowly transform into a smooth, creamy mixture.
- Sweeten the pudding: Once the semolina and milk have thickened, add the sugar, vanilla extract, and a pinch of salt. Stir it in and let the pudding cook for about 2-3 minutes until everything has dissolved and the texture is smooth and creamy.
- Add the butter: Take the pan off the heat and stir in the butter. This is where the magic happens-when the butter melts, it turns the pudding into something luxurious, silky, and rich.
- Serve: Pour the pudding into bowls, and then let it cool down for a minute before diving in. You can top it with a sprinkle of cinnamon or a little bit of jam if you’re feeling adventurous, but trust me, it’s perfect on its own.
Things I Learned
As I made this pudding, I picked up a few things that you might find helpful if you’re trying it for the first time:
- Patience is key: It’s tempting to rush through the cooking, but allowing the semolina to slowly thicken the milk really makes a difference in the texture. Don’t worry if it seems to take a little longer than you expect. The payoff is worth it.
- Constant stirring: This isn’t a ’set it and forget it’ kind of recipe. You need to keep stirring to prevent clumps. But don’t worry, it’s not hard to do-just make sure to stir consistently while the semolina cooks.
- Play with toppings: Nigella suggests serving the pudding plain, but I’ve tried it with various toppings-such as a dollop of jam, some sliced bananas, or even a drizzle of maple syrup. Each adds a different twist, and I honestly think it’s one of those desserts you can customize to your mood.
- Storage: This pudding keeps well for a few days, so you can make a batch in advance and just heat it up when you’re craving something sweet. It’s almost as comforting the next day, though you might want to add a little extra milk to loosen it up when reheating.