Pear and semolina pudding

5 from 1 reviews

Take a trip to Finland with this delicious pear and semolina pudding.


  • 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


  1. 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.
  2. 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).
  3. 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.
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