Semolina Pudding with Maple Syrup


Semolina Pudding with Maple Syrup
Auteur: Fannélie Stammégna
  • 125 g of fine semolina
  • 1 L of milk
  • 120 g of maple syrup + to taste when served
  • 2 eggs
  1. Put milk, fine semolina and maple syrup into mixing bowl. Cook 11 min/100 °/reverse/speed 1.

  2. At the tone, program 4 min/100 °/reverse/speed 3 and add eggs through the hole in the lid into mixing bowl.

  3. At the tone, pour batter into dish of your choice, either a mould covered with plastic film to facilitate demoulding or a silicone mould. As for the shape of the pudding, you can make this semolina pudding in individual moulds (as shown in the photo) or in "large" moulds.

  4. Ideally, leave it in the fridge overnight before tasting. Unmould the semolina pudding and coat with maple syrup.


You can also make these semolina puddings in 125 ml Masson jars. You won't have to unmold them, just add a little maple syrup on top before tasting.

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