Westphalian Semolina Pudding
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 ml milk
- 1 pinch (s) salt
- 125 g semolina
- 50 g butter
- 50 grams sugar
- 1 tablespoon vanilla sugar, preferably homemade
- 2 piece (s) egg (s)
Print Recipe
Pin Recipe Instructions
- Bring the milk with the salt to a boil in a saucepan. Slowly stir in the semolina and let it swell for 5-10 minutes while stirring.
- Beat the butter with the sugar, vanilla sugar and eggs until very frothy. Fold this mixture into the still warm semolina pudding, fill into bowls and let cool completely.
- Traditionally, raspberry syrup or a light raspberry compote are served with semolina pudding, if necessary also flavored with a few drops of raspberry spirit or liqueur. But e.g., Raisins soaked in rum or plum compote are very popular as an accompaniment to semolina pudding.
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