Take a flavorful trip to Finland, with this delicious pear and semolina pudding.
This pear and semolina pudding reminds me of Åland’s pancake which has always been a favourite of mine. Semolina gives the dish a soft texture and pear is such a perfect fruit to use for this dessert. Flavoured with cinnamon and cardamom this is perfect comfort food!
Pear and semolina pudding
- Total Time: 55 mins
- Yield: 2 1x
Description
Take a trip to Finland with this delicious pear and semolina pudding.
Ingredients
Scale
- 250ml (1 cup) milk
- 25g (2 tablespoons) semolina
- 2 large free-range eggs
- 1 heaped tablespoon raw sugar
- 250ml (1 cup) milk
- 60g (1/2 cup) white, unbleached spelt flour
- 1 teaspoon natural vanilla extract
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1 pear, cut in half
- brown sugar, extra for serving
- cinnamon, extra for serving
Instructions
- Start by making the semolina porridge: heat the milk in a saucepan to almost boil. Add the semolina whisking continuously to avoid lumps to form. Bring to boil and keep stirring well every now and then to avoid burning. Simmer for 7-10 minutes, then remove from heat and leave to cool.
- Preheat oven to 200C/390F, and grease two large (single-serve) ramekins. Using electric beaters beat the eggs and the sugar until light and fluffy. Add the milk, flour, cooled semolina porridge, vanilla and spices and fold well to combine. Pour into the ramekins (no more than 3/4 full).
- Bake the puddings for 10 minutes, then remove from the oven and top with pear halves. Continue to bake for 30 minutes covering the ramekins with baking paper if necessary. Remove from the oven and leave to cool on a wire rack. Sprinkle with brown sugar and cinnamon.
- Prep Time: 15 mins
- Cook Time: 40 mins
Nice flavors – I would cook the semolina custard for much less time. My custard started out lovely and smooth but it ended up overcooked and gluggy (taken to 7 minutes as suggested) which meant I couldn’t fold it through properly. Made 4x puddings in 1.5 capacity ramekins.
This looks gorgeous! I’m considering using one big baking dish…do you have any suggestions?
this was a total fail!!!!! 2 eggs are just too much! it tasted like scrambled eggs
Man oh man. These are gorgeous! I love the rustic look fruit can give to a dish when it’s not chopped to pieces.
This looks gorgeous….
Beautiful picture…. I love semolina pudding will try this soon.
Thanks for sharing.
what is Semolina
Love this recipe! My kind of pudding :)
This looks sooooooo good! :) I can’t wait to try it! Found you on food gawker and so glad I did :)
This looks gorgeous and I’m sure it tastes as well!
This looks great. I wonder (if you are familiar with it) if I can use the U.S. product cream of wheat, which is a semolina product but cooks in 3 minutes. My son loves it, and it’s high in iron so this would be a fun way to vary it.
Hi Sara,
Thank you!
I’m sorry but I am not familiar with that product. You could always give it a go though!
Cheers,
Maria