Semolina Pudding with Blueberry Jam

Semolina pudding with blueberry jam is a warm, creamy milk-and-semolina porridge cooked until just thicker than sour cream, then topped with a spoonful of fruit jam. It comes together in about 15 minutes with only four basic ingredients, which makes it one of the easiest comforting desserts (or breakfasts) you can make. This recipe is one of my favorites, and it always reminds me fondly of my childhood days, when my grandmother used to prepare a delicious semolina pudding with milk, served with homemade strawberry or cherry jam. Memories full of warmth and the flavor of childhood.

Just four ingredients (and why each one matters)

The beauty of this pudding is how little it asks for. You need semolina, milk, vanilla extract, and your favorite jam, plus a slice or two of lemon to finish. Here is what to look for so each one pulls its weight.

• Semolina (200 g): This is the coarsely milled wheat that gives the pudding its body and gentle bite. A medium-grind semolina works best here, since it thickens smoothly without turning gluey.
• Milk (1 L): The traditional recipe uses cow’s milk. If you use cow’s milk, I recommend a higher-fat one for a richer, creamier result. Of course, I have adapted this recipe for those with special diets as well, so although the traditional version uses cow’s milk, you can also opt for a vegan (dairy-free) version using any plant milk you like.
• Vanilla extract (½ tsp): Just enough to round out the milk and add warmth. Use a real extract rather than imitation if you can, since the flavor carries through the finished pudding.
• Jam (4 Tbsp): I used blueberry jam, but you can use any jam you like. Since the jam is already sweet enough, I did not add sugar to the semolina, so the jam is doing the sweetening here.
• Lemon slices (1-2): A small but worthwhile touch. The bright acidity cuts the richness of the milk and lifts the sweetness of the jam.

How to cook it without lumps

The whole dish hinges on one moment: adding the semolina to hot milk. Pour the milk into a medium pot and bring it to a boil over medium heat, then stir in the vanilla. Now slowly sprinkle in the semolina while whisking continuously. Sprinkling rather than dumping, and whisking the entire time, is what prevents clumps from forming. If you add it all at once or stop stirring, the grains seize together before they can hydrate evenly.

Keep it on the heat for about 10 minutes, stirring often so nothing catches on the bottom of the pot. You are looking for a texture a little thicker than sour cream. It will thicken further as it cools, so pull it off the heat while it still pours slowly from the spoon rather than holding its shape stiffly.

Serving it warm or cold

Let the pudding cool for a while after cooking, then serve it warm or cold with a generous spoonful of jam and a slice of lemon on top. Warm, it is soft and soothing, very much in the spirit of the bowl my grandmother used to make. Chilled, it firms up into something closer to a set pudding, which is lovely on a hot day.

The jam is where you can have fun. Blueberry is my pick, but a deep berry preserve, a stone-fruit jam, or something floral all work beautifully. If you want to make it feel a little special, try my rose petal jam for an elegant touch. And if you happen to love semolina as much as I do, this same humble grain turns up in my semolina cake, in a savory upma, and even floating as little dumplings in a veggie soup.

Make-ahead and storage tips

This pudding keeps well in the fridge for up to 3 days in a covered container. It will set firmer as it chills, so if you prefer it looser, simply stir in a splash of milk and warm it gently on the stove or in short bursts in the microwave, stirring between each. Add the jam and lemon fresh when you serve rather than storing them mixed in, so the topping stays bright. Made with plant milk, it stores and reheats the same way, which makes a batch an easy grab-and-go breakfast for the week.

Semolina Pudding

A creamy, comforting semolina pudding made with milk and vanilla, topped with blueberry jam and a touch of lemon. A nostalgic childhood treat that comes together in about 20 minutes, with an easy dairy-free swap.

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Rate

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Choose Serving Size 4

Ingredients 

• 200 g semolina
• 1 L milk use dairy-free alternatives if needed
• ½ tsp vanilla extract
• 4 Tbsp jam I used blueberry jam, but you can use any jam you like
• 1-2 slices lemon

Instructions

• Pour the milk into a medium pot and bring to a boil over medium heat.
• Add the vanilla extract.
• Slowly sprinkle in the semolina while whisking continuously to avoid lumps.
• Cook for about 10 minutes, then remove from the heat. The texture should be a little thicker than sour cream.
• Let it cool down for a while.
• Serve warm or cold with jam and lemon slices on top.

Notes

No sugar is added to the base, the jam does the sweetening; stir a little sugar into the milk if you like it sweeter. For a dairy-free version, use your favorite plant milk. Best served fresh, but leftovers keep covered in the fridge for up to 2 days.

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