This “Baked Semolina Pudding” is a delightful and comforting dessert, reminiscent of the texture and flavor profile found in traditional Middle Eastern and Mediterranean semolina cakes like Basbousa or Hareesa. The image showcases a beautiful golden-hued pudding, firm enough to hold its shape when a serving is taken with a spoon, and subtly speckled on top, suggesting a light bake or toast. It’s a sweet, tender, and incredibly satisfying treat, often served as a dessert or a special breakfast, offering a unique blend of granular texture from the semolina and a creamy, rich mouthfeel.
The foundation of this pudding is semolina, a coarse flour made from durum wheat. Unlike fine flours, semolina gives the pudding its characteristic slightly grainy, yet smooth texture that is distinct from custard or regular cakes. When cooked, semolina absorbs liquids beautifully, swelling to create a hearty and satisfying base. The golden color of the pudding in the image is a natural result of the semolina and possibly a touch of baking or caramelization. Beyond its texture, semolina also imparts a subtle, nutty flavor that pairs wonderfully with sweet additions.
The richness and creaminess of this pudding come from a combination of milk and often a dairy product like yogurt, sour cream, or even sweetened condensed milk. These ingredients contribute to the dessert’s smooth consistency and add a luxurious depth of flavor. The sweetness is typically derived from sugar, which can be adjusted to personal preference. What often elevates this style of pudding is a fragrant simple syrup, infused with essences like rose water, orange blossom water, or vanilla. This syrup is poured over the warm pudding after it’s baked, allowing the semolina to absorb the sweet liquid and become incredibly moist and flavorful. The top layer of the pudding, lightly sprinkled with what appears to be a spice or fine crumble, gives it an inviting visual appeal. This could be anything from ground cinnamon, a touch of cardamom, or even a sprinkle of finely chopped nuts, adding another layer of aroma and texture.
Baking this pudding provides a beautiful golden crust and helps the pudding set into a cohesive, sliceable (or scoopable) form, as seen in the image where a clean piece is lifted by a spoon. This process also develops deeper, more caramelized flavors on the surface. The final product is warm, comforting, and perfect when served with a hot beverage. It’s a versatile dessert, equally suited for a cozy family meal or a more elaborate gathering. The simplicity of its ingredients and the profound depth of its flavor make this Baked Semolina Pudding a timeless classic in many cultures, offering a unique textural experience that is both comforting and exotic.
Ingredients:
For the Semolina Pudding:
- 1 cup fine semolina
- 3 cups whole milk
- ½ cup granulated sugar (adjust to taste, depending on desired sweetness)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Optional: ¼ teaspoon ground cardamom or a pinch of saffron threads for flavor
For the Simple Syrup:
- 1 cup granulated sugar
- 1 cup water
- 1 tablespoon lemon juice (prevents crystallization and brightens flavor)
- Optional: 1 teaspoon rose water or orange blossom water (for authentic Middle Eastern flavor)
For Garnish:
- A light dusting of ground cinnamon, finely chopped pistachios, or shredded coconut
Equipment:
- 8×8 inch (20×20 cm) or similar-sized oven-safe baking dish (glass or ceramic recommended)
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Pastry brush (optional, for buttering dish)
Instructions:
Part 1: Prepare the Simple Syrup (Do this first, as it needs to cool)
- Combine Ingredients: In a small saucepan, combine 1 cup of granulated sugar and 1 cup of water.
- Bring to a Boil: Heat the mixture over medium heat, stirring constantly until the sugar completely dissolves.
- Simmer: Once the sugar is dissolved and the mixture comes to a boil, reduce the heat to low and let it simmer gently for 5-7 minutes. Do not stir during this simmering phase.
- Add Flavoring (Optional): Remove the saucepan from the heat. Stir in the 1 tablespoon of lemon juice and your chosen optional flavoring (rose water or orange blossom water).
- Cool: Pour the simple syrup into a heatproof bowl or jar and allow it to cool completely to room temperature. This is crucial as the pudding needs to be hot and the syrup cool for proper absorption.
Part 2: Prepare and Bake the Semolina Pudding
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Baking Dish: Lightly grease your 8×8 inch baking dish with some butter or cooking spray.
- Combine Dry Ingredients: In a medium saucepan (off the heat), combine the 1 cup of fine semolina and ½ cup of granulated sugar. If using optional ground cardamom or saffron, add it here and mix well.
- Add Wet Ingredients: Gradually whisk in the 3 cups of whole milk to the semolina and sugar mixture. Whisk constantly to prevent lumps.
- Cook Pudding Base: Place the saucepan over medium heat. Cook the mixture, stirring continuously with a whisk or wooden spoon, until it thickens to a creamy, porridge-like consistency. This usually takes about 5-8 minutes. The mixture should be thick enough to coat the back of a spoon. Be careful not to let it stick to the bottom.
- Remove from Heat and Add Butter/Vanilla: Remove the saucepan from the heat. Stir in the 2 tablespoons of melted unsalted butter and 1 teaspoon of vanilla extract until fully incorporated and smooth.
- Pour into Dish: Pour the hot semolina pudding mixture evenly into your prepared baking dish. Use a spatula to spread it smoothly to the edges.
- Bake: Place the baking dish in the preheated oven. Bake for 25-35 minutes, or until the top is beautifully golden brown and the pudding is set and firm to the touch. The slight speckling seen in the image will develop as the top toasts.
- Pour Cool Syrup: Immediately upon removing the hot pudding from the oven, slowly and evenly pour the cooled simple syrup over the entire surface of the hot pudding. The hot pudding will absorb the syrup.
- Rest: Allow the pudding to rest at room temperature for at least 30 minutes to 1 hour, or until it has absorbed most of the syrup and cooled down. For best results and a firmer set, you can chill it in the refrigerator for at least 2-4 hours, or overnight.
Part 3: Garnish and Serve
- Garnish: Just before serving, lightly dust the top of the chilled (or room temperature) semolina pudding with ground cinnamon, finely chopped pistachios, or shredded coconut for added flavor and visual appeal.
- Serve: Slice the pudding into desired portions or scoop directly from the dish with a spoon, as shown in the image.
- Enjoy: This pudding can be served at room temperature or chilled. It’s often enjoyed as a dessert, for breakfast, or with coffee.
Tips for Success:
- Consistency of Semolina: Ensure you use fine semolina for this recipe, not coarse. Coarse semolina will result in a different texture.
- Stir Constantly: When cooking the semolina mixture on the stovetop, continuous stirring is key to prevent lumps and sticking.
- Cool Syrup, Hot Pudding: The contrast in temperatures (cool syrup on hot pudding) helps the pudding absorb the syrup more effectively, ensuring a moist and flavorful result.
- Don’t Overbake: While you want a golden top, overbaking can make the pudding dry. Keep an eye on it.
- Flavor Variations: Feel free to experiment with other flavorings in the syrup, such as a strip of orange or lemon peel, or different spices like star anise.
- Serving Suggestions: This pudding is delicious on its own, but also pairs well with fresh berries or a dollop of whipped cream.
This comprehensive recipe for “Baked Semolina Pudding (Basbousa Style Pudding)” should enable you to create a dessert that is as appealing and delicious as the one depicted in the image.