Nigella Semolina Pudding

When I was little, my nan would make semolina pudding on drizzly afternoons. It was never planned — just something she’d whisk up when the rain made the house feel smaller and we needed warmth. She never measured a thing, just a bit of this and that, but it always came out velvety, comforting, and quietly perfect.

This Nigella Semolina Pudding reminds me of those days — only with a touch more elegance and precision (cheers, Nigella). It’s soft, creamy, and gently spiced with cinnamon, the kind of dessert that asks for a big spoon and a slower pace.

Ingredients List

• 600 ml whole or semi-skimmed milk — full-fat gives you that rich, creamy mouthfeel.
• 10–12 teaspoons semolina — the base; think of it like the custard’s humble cousin.
• 1 tablespoon vanilla sugar — adds subtle floral sweetness. You can swap with regular sugar + a drop of vanilla extract.
• 1 teaspoon ground cinnamon — adds warmth and depth. Don’t overdo it, though.
• Toppings: optional but lovely — jam, fresh fruit, almonds, or honey.

How to Make It (Instructions)

1. Pour the milk into a saucepan and place it over medium heat.
2. Add the vanilla sugar and half the cinnamon. Stir gently until it begins to simmer.
3. Gradually sprinkle in the semolina while whisking constantly — this bit’s crucial to avoid lumps.
4. Keep whisking for about 2 minutes, until it thickens into a soft, silky pudding.
5. Remove from heat. Let it sit a minute — it’ll keep thickening slightly as it cools.
6. Spoon into bowls and top with your choice of goodies: a swirl of jam, chopped almonds, or a dusting of cinnamon.

I once left the semolina in a heap instead of sprinkling — clumps galore. Don’t be me. Sprinkle slowly like you’re feeding a baby bird.

Common Mistakes

Why is my semolina pudding lumpy?
You probably added the semolina too quickly or didn’t whisk enough. Always add gradually while stirring continuously.

Why does it taste flat?
You might’ve skipped the vanilla sugar or been too shy with the cinnamon. These lift the entire dish — even a small amount makes a difference.

Why did mine turn out too thick or too thin?
Semolina can be a bit moody. Use the lower end of the range (10 tsp) first — you can always add a touch more if it’s too runny.

Why did mine taste like nothing?
I made this mistake once when I accidentally used plain sugar and forgot the cinnamon entirely. Trust me — don’t skip the spice.

Storage Tips

In the Fridge:
Cool completely, then store in a sealed container for up to 3 days. It’ll firm up, but still tastes fab cold or warmed.

In the Freezer:
Portion it into airtight containers and freeze for up to 3 months. Thaw overnight in the fridge before serving.

What to Serve With It

• Honey or golden syrup — for an extra hit of sweetness and shine.
• Stewed berries or roasted plums — the tartness balances the creamy base.
• Toasted nuts — almonds or pistachios for crunch and a touch of elegance.

Honestly, even buttered toast on the side wouldn’t be out of place. It’s that kind of homey dish.

FAQ Section

Can I make this gluten-free?
Not really — semolina is made from wheat. If you need gluten-free, try rice flour or fine cornmeal, but texture will differ.

Can I use almond or oat milk?
Technically yes, but it won’t thicken quite the same, and the flavour might change. Whole milk is best here.

Is semolina pudding the same as polenta?
Nope. Semolina is made from wheat; polenta from corn. They look similar but taste and behave very differently.

Can I prepare it ahead of time?
Yes. Make it the day before and chill. Reheat with a splash of milk to loosen it up.

Try More Recipes:

• Nigella Lawson Prawn Cocktail
• Nigella Rhubarb Tart
• Nigella Lawson Banoffee Pie
• Nigella Chocolate Bundt Cake