Pumpkin Semolina Pudding
Pumpkin Semolina Pudding with roasted pumpkin puree and pumpkin pie spice, a comforting, creamy pudding that can be enjoyed as a heart-warming breakfast, or a rich, silky dessert that tastes like Autumn and cosiness. It's quick and easy to make, and can be enjoyed with the whole family.
Servings: 4 people
Calories: 179kcal
Ingredients
- 600 ml full-fat milk ( 2 ½ cups)
- 45 g fine semolina (¼ cup)
- 250 g roasted pumpkin puree (1 cup)
- 2 tablespoon light brown sugar
- 1 teaspoon pumpkin spice ( or ground cinnamon / mixed spice)
Instructions
- Pour the milk into a non-stick pan and set it on a medium heat.
- Stir in half a teaspoon of pumpkin spice and all the sugar, and stir well until it's dissolved.
- Bring the milk to the boiling point, then gradually add the semolina whisking constantly to avoid any lumps forming.
- Continue whisking until the mixture becomes smooth and creamy.
- Stir in the pumpkin puree, and whisk well until fully combined.
- Let the pudding bubble gently for a few seconds, then remove it from the heat.
- Spoon the pudding into ramekins or small bowls, and sprinkle the remaining pumpkin spice on top.
- Leave it to cool and set before serving.
Video
Notes
- the pudding will still look a little thin when you remove it from the heat, but don't worry, it will set beautifully once it cools down.
- if you cool the pudding for too long, it might turn tough and chewy, rather than smooth and creamy.
- even if it looks a little runny while cooking, resist the urge to add any more semolina
- you can play around with flavours, add vanilla or orange extract, ground cardamom, maple syrup or honey, and so much more
Nutrition
Calories: 179kcal | Carbohydrates: 27g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 19mg | Sodium: 64mg | Potassium: 393mg | Fiber: 2g | Sugar: 15g | Vitamin A: 9979IU | Vitamin C: 3mg | Calcium: 217mg | Iron: 2mg