Smooth Creamy Semolina Pudding with Jam
A velvety semolina porridge made with milk, finished with a spoonful of jam. The key is whisking in the semolina gradually into boiling milk to prevent lumps.
- Time
- 7 min
- Serving
- 450 kcal
- Ingredients
- ≈ $0.48
- Protein
- 12 g
Ingredients
- 1 Milk 2.5%pack 930 ml ≈ $0.88 300 ml
- 2 Semolinapack 700 g ≈ $2.20 35 g
- 3 Sugar 10 g
- 4 Salt 1 g
- 5 Butterpack 180 g ≈ $1.58 10 g
- 6 Jam 25 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Tips
- Why it works
- Pour the semolina in a thin stream so it spreads evenly in the milk and doesn't clump on contact with the hot pan. Stir constantly, or lumps will form even with a thin stream.
- Substitutions
- Replace the 2.5% milk with 2.5% kefir for a thicker porridge. Instead of jam, add 20 g of honey or fruit jam, dissolved in a spoonful of hot porridge.
- Common mistakes
- The porridge can stay runny if you cook it over too high a heat. Check the thickness after 3 minutes: it should slightly pull away from the sides of the pot.
- Storing and reheating
- Keep in the fridge for no more than 2 days. Reheat in a water bath or in the microwave for 30 seconds, adding 10 ml of water to loosen it.
- Serve with
- Serve with tea or dried fruit compote for breakfast, especially if your child has no appetite.
Comments 0
Sign in to leave a comment.
No comments yet.