Best Semolina Pudding With Blueberry Sauce Recipes

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GERMAN SEMOLINA PUDDING



German Semolina Pudding image

This is a delicious traditional German dessert-type dish that your kids will love! It's a sweet pudding served with anything from applesauce to ground cinnamon and sugar. You can adjust the amount of sugar to your preferred sweetness.

Provided by Catie

Categories     World Cuisine Recipes     European     German

Time 22m

Yield 2

Number Of Ingredients 3

2 cups milk
1 ½ tablespoons white sugar
⅓ cup semolina

Steps:

  • In a small saucepan, stir together the milk and sugar. Set over medium heat, and bring to a boil. Milk tends to boil over as soon as it boils, so stay with it! When it boils, immediately remove from the heat. Stir in the semolina, and return to the burner. Bring to a boil over medium heat, stirring until thickened but still pourable. Pour into serving bowls, and top with your favorite hot cereal toppings.

Nutrition Facts : Calories 258.5 calories, Carbohydrate 41.1 g, Cholesterol 19.5 mg, Fat 5.1 g, Fiber 1.1 g, Protein 11.6 g, SaturatedFat 3.1 g, Sodium 100.3 mg, Sugar 21.3 g

SEMOLINA PUDDING WITH RED CURRANT SAUCE



Semolina Pudding with Red Currant Sauce image

Provided by Food Network

Categories     dessert

Time 1h2m

Yield 4 servings

Number Of Ingredients 9

1 quart milk
3 1/2 ounces sugar
1 3/4 ounces butter
3 ounces semolina
Nonstick cooking spray
12 1/4 ounces fresh red currants
1/2 cup water
1/4 cup sugar
1 lemon, juiced

Steps:

  • Combine milk, sugar, and butter in a saucepan and bring to a boil. Add semolina, and cook, stirring constantly, until the mixture thickens. Put the pudding in four 4-ounce cups that are rinsed with cold water and lightly sprayed with nonstick cooking spray.
  • Boil currants with the water, sugar, and lemon juice. Cook until the sugar is dissolved and the currants are very soft, about 10 minutes. Puree mixture in a blender and then push through a strainer to get a smooth sauce.
  • Refrigerate pudding and sauce until cold, about 2 hours. Unmold the pudding onto dessert plates and dress with sauce.

BLUEBERRY PUDDING WITH HARD SAUCE



Blueberry Pudding with Hard Sauce image

The 'pudding' is really a cake, but this is what my grandmother always called it. It is topped with a butter-sugar sauce when served. I have never had anything as delicious in my life. It is not low- cal, but one of those rare indulgences worth the calories.

Provided by GOBLUEINGA

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h15m

Yield 9

Number Of Ingredients 11

3 tablespoons shortening
1 cup white sugar
1 egg
¾ cup milk
1 ¾ cups all-purpose flour
2 teaspoons baking powder
1 ½ cups blueberries
½ cup pasteurized egg
⅔ cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8- or 9-inch square baking dish.
  • In a large bowl, cream together the shortening and sugar until smooth; mix in egg. Stir in the milk. Sift in the flour and baking powder, and mix well. Fold in the blueberries. Spread evenly in the prepared pan.
  • Bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
  • In a medium bowl, beat the confectioners' sugar and butter together until smooth. Beat in the egg gradually, then stir in vanilla. Chill until serving. Serve chilled sauce over warm pudding.

Nutrition Facts : Calories 494.1 calories, Carbohydrate 73.4 g, Cholesterol 108.7 mg, Fat 20.5 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 10.6 g, Sodium 212.8 mg, Sugar 53.1 g

SEMOLINA PUDDING WITH BLUEBERRY SAUCE



Semolina Pudding with Blueberry Sauce image

Categories     Sauce     Appetizer     Breakfast     Dessert     Side     Blueberry     Boil

Yield serves 6

Number Of Ingredients 10

FOR THE BLUEBERRY SAUCE
1 pint blueberries, rinsed
1/3 cup honey
Juice of 1 orange, freshly squeezed (about 1/4 cup)
FOR THE SEMOLINA PUDDING
2 1/2 cups heavy cream
1/2 teaspoon kosher salt
3/4 cup semolina flour
RECOMMENDED EQUIPMENT
A sturdy wire whisk; a fine-mesh strainer or sieve, 6 inches wide or larger

Steps:

  • To make the blueberry sauce: Stir together the blueberries, honey, and orange juice in a small sauce-pan. Bring to a boil over medium heat, stirring occasionally, then adjust the heat to keep the sauce simmering gently. Cook, uncovered, for 20 minutes, or until the berries break down and the juices reduce to a syrupy sauce. Keep the sauce warm while you make the pudding.
  • To cook the semolina: Pour the cream into a medium saucepan, add the salt, and set over medium heat. When the cream comes to a boil, whisk in the semolina, pouring it into the pan gradually, in a thin, steady stream. Continue whisking until all the flour is incorporated. Cook and whisk until the mixture thickens and begins to pull away from the sides of the pan, 10 minutes or so.
  • Set the strainer over a bowl, and scrape in the cooked semolina. Let the fat drain into the bowl for at least 5 minutes (or longer, if you wish). The amount of excess fat will vary with the heavy cream; discard any that collects in the bowl.
  • Serve the pudding warm or at room temperature, topped with the blueberry sauce.

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