Semolina Pudding

Amber Bracegirdle | Bluebonnet Baker

You may never had heard of semolina pudding, but it is a popular dish across the water in the UK, where it is served as a dessert after a school lunch. Find out more about this comforting, creamy treat.

A traditional school lunch in the UK is often followed by this traditional school 'pudding' (the British word for 'dessert').

Warming and nourishing, this dish contains lots of milk, giving it a smooth, creamy texture that's ideal for kids (just like British Rice Pudding).

Semolina pudding has always been a popular dish in Europe and actually dates back to Roman times. A Roman recipe book from around the 4th century AD refers to a semolina dish mixed with almonds, raisins and raisin wine.

Semolina Pudding Photo

Semolina pudding can be served hot or cold and is great either way, although when it's cold it tends to 'set' and be less runny! You can reheat cooked, cooled semolina by putting it in a saucepan with a little extra milk, then warming it gently over a low heat and stirring well.

And it doesn't JUST have to be served as a dessert - some people enjoy it for breakfast, instead.

What is semolina?

Semolina is made up of grains of finely milled wheat. Durum wheat - one of the world's most popular types of wheat - is used to produce semolina.

Tips for making semolina pudding

Semolina is meant to be smooth, so if yours develops lumps, try breaking them up with a whisk.

It also tends to thicken as it cooks, so if your semolina seems too runny, just cook it a little longer. If you've OVER cooked it and it's too thick, just stir in a bit of extra milk to loosen it up.

Semolina Pudding Picture


Whilst this simple dish of semolina, milk and sugar tastes great, there are lots of ways to make it even more interesting.

Try adding:

  • Fresh fruit (try chopped ripe peaches or sweet juicy berries)
  • Cooked fruit (applesauce is a good option)
  • Dried fruit (raisins work well, as do chopped, dried apricots)
  • Chocolate (either add cocoa powder to the dry semolina before you start cooking, or grate chocolate over the finished dish at the end)
  • Coconut (sweetened dessicated coconut tastes amazing)
  • Zest (try lemon, lime or orange zest with a dash of freshly squeezed juice).
  • Aromatic spices (nutmeg and cinnamon are our favorites - cardamom works well too!)


Semolina Pudding Image

More school puddings 

Here are some more delicious desserts traditionally served after lunch in UK schools

Rhubarb Crumble

Sticky Toffee Pudding 

Spotted Dick

Bread and Butter Pudding

Chocolate Cornflake Cakes


Semolina Pudding

    2 Servings


  • 50 grams Fine Semolina
  • 600 milliliters Milk
  • 1 teaspoon Pure Vanilla Extract
  • 1 tablespoon Fine Granulated Sugar


  1. Place the semolina into a small saucepan and mix with a few tablespoons of the milk until it forms a smooth paste.
  2. Slowly stir in the remaining milk and the vanilla extract.
  3. Bring the mixture almost to the boil, then immediately lower the heat and simmer for a few minutes.
  4. Add the sugar and continue to cook, stirring well, for a few more minutes.
  5. Cool for a few minutes before serving.
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Related Recipes:
Dessert Recipes, Pudding Recipes, British Recipes
Recipe Yields:
2 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Amber Bracegirdle
Recipe Yields: 2 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Nutrition Facts

Serving Size 1 serving
Servings Per Recipe 2

Amount Per Serving
Calories from Fat 0
Calories 89

% Daily Value*
Total Fat 0g
  Saturated Fat 0g
Sodium 0mg
Total Carbohydrate 2g
  Dietary Fiber 0g
  Sugars 0g
Protein 0g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Amber Bracegirdle

About Amber

Amber is a native Texan, born to a family of fabulous cooks. She shares her love of all things Tex-Mex and Southern both on her blog, Bluebonnet Baker, and here on Food Fanatic. She heavily endorses the use of the contraction "y'all".

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