Strawberry Baked Semolina Pudding featuring sweet strawberries baked under sugar-encrusted, creamy semolina until bubbling & saucy. It's cozy, comforting, and so delicious!
Please welcome back into your life: Semolina pudding. But not as you know it! This Strawberry Baked Semolina Pudding is irresistibly delicious and a great way to use up past their best strawberries.
If you feel like you'd enjoy a pudding that is served hot and teeters between soft and creamy, and almost sponge-like with plenty of sugary crusty bits...And you love soft, sweet, and juicy strawberries...Hello...This one is for you!
Here are the ingredients you need to make Strawberry Baked Semolina Pudding:
And a few ingredient notes:
- Semolina - You can buy coarse, fine and superfine semolina. Any will work in this pudding. I personally prefer using coarse semolina so the texture of the pudding isn't super smooth. It's easy to find as it's commonly used when making pasta, pizza and bread. It will either be with the flours or the pasta at the grocery store. I've double-checked and in the U.S, Kroger, Publix, Walmart, Whole Foods, Amazon etc all carry it. Popular brands are Bob's Red Mill, Misko, Unico, and King Arthur. In Canada most stores sell it including Real Canadian Superstore, Save On Foods, and Walmart. In the UK and Europe it is even more common.
- Milk - Any variety such as almond milk, soy milk, cashew milk or oat milk. I used unsweetened milk. If yours is sweetened you might want to reduce the sugar in the recipe just a touch.
- Strawberries - This is the perfect recipe to make when you have some fresh strawberries that are a little past their best. Frozen strawberries would work too but the pudding won't be as sweet and flavourful as it is when made with fresh strawberries.
How To Make Baked Semolina Pudding
This is a really easy pudding to make. Here's a brief summary (for full and detailed instructions see the recipe card):
- Slice the strawberries and put them in the bottom of an ovenproof dish. Pour over some maple syrup.
- Make the semolina pudding in a saucepan on the stovetop. It's as simple as mixing everything together and stirring constantly over the heat until it's really thick.
- Spoon the pudding over the strawberries, sprinkle with lots of granulate sugar then bake. You can serve it straight from the oven or broil it to get the top a bit crustier.
It's the baking it in the oven that transforms this semolina pudding into something NOT like school dinner semolina pudding at all. It couldn't be more different and is a million, trillion times better!
You could get away with using any berries or stone fruits (fresh or frozen) in this recipe. No need to defrost them. Just throw them in as they are and add on an extra 3 or 4 minutes to the cooking time. Maybe rhubarb and apples too but they might need to be pre-cooked at least partially first.
Tips For Storing Leftovers
Store leftover pudding covered well in the fridge for 3 to 4 days. It reheats really well in the microwave or in a covered dish in a low oven.
More Strawberry Recipes
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Strawberry Baked Semolina PuddingAuthor:
- 1lb (454 grams) fresh strawberries
- 60mls (¼ cup) maple syrup , or ¼ cup of sugar but the fruit won't end up quite as saucy
- 1 cup (180 grams) semolina
- ⅓ cup (67 grams) cane or white granulated sugar , plus a little more for sprinkling
- ¼ teaspoon fine sea salt
- 1 teaspoon vanilla extract , or vanilla bean powder
- 2½ cups (600 ml) plant milk of choice
- Preheat oven to 400°F (200°C).
- Slice the strawberries and put them in the bottom of an oven proof dish. Pour over the maple syrup and stir to coat.
- In a small saucepan add the semolina, sugar, salt and vanilla. Gradually add the milk, stirring as you go to work out any lumps.
- Warm over a medium heat, whisking constantly. If you stop it will get lumpy. Keep whisking until it's really thick like wallpaper paste. It should take 7 to 8 minutes. Then remove from the heat.
- Immediately spoon the semolina pudding over the top of the strawberries. Don't wait as it will get too thick and difficult.
- Smooth the top out with a spatula, pushing it right up against the edges of the dishes to create a bit of a seal, then sprinkle over a generous amount of granulated sugar.
- Place in the hot oven and bake for 30 minutes. I recommend sitting it on a baking tray in case of any overflow.
- Once done either serve immediately or broil to make the top crustier.
This recipe was originally published on May 16th, 2017. I've since updated the post and republished it. I hope you enjoy it. Thank you for following A Virtual Vegan!