Semolina pudding

Rulang/Sooji/Semolina pudding – A Sweet Velvety Pudding

Semolina pudding

This  sweet treat, so light and  velvety is a real winner on a balmy summer day to serve around after the main meal or as an afternoon snack.  If you serving this to kids, you can even mix colours to make it more inviting!

It is so simple to make this, because you might probably have all the neccessary ingredients in your pantry cupboard rather than having to run to the shops.

Semolina is a good source of vitamin E and B, both are essential for good immunity.  Zinc and magnesium found in semolina are beneficial for the health of your bones and nervous system. Also it is a nourishing source of energy for kids and adults alike.

It is important that you cook the pudding until it comes to a ball and no longer sticky.  This right consistency will give your pudding the velvety texture and firmer squares when  it comes to cutting.

What you need to make it:

Semolina (Rulang/Sooji) 75 g
Sugar (white) 150 g
Butter 50 g
Milk 500 ml
Salt 2 pinches
Raisins 2 tbsp

Let’s make :

Divide it

  • Divide 500ml of milk into two parts.
  • Soak semolina in one half of milk
  • Keep aside the other half

Melt it

  • In a wide pan add 50g of butter and melt under low flame
  • Add the plain half of  milk and 150g of sugar and 3 pinches of salt
  • Boil until bubbles form on top while stiring continuously

Add Semolina

  • Reduce heat and add the other half of milk soaked with semolina.
  • Add currents.

Stir it

  • Keep stiring until thick.
  • The mixture will come together as a ball after 10 – 15 mins.

Pour it

  • Immediately, switch off the flame and pour the mixture into a Pyrex dish rubbed all sides with butter
  • Let the pudding cool off and place in the fridge
  • Once properly chilled, you can cut it into perfectly dainty squares.
  • Serve in a pretty dessert cup

Chocolate Fudge Pudding – Victorian time chocolaty treat

choc dessert

This chocolate fudge pudding is oozing out with sticky chocolate sauce; used to be a very popular dessert reserved only for the aristocracy during the reign of Queen Victoria.  Delicious in every mouthful, you can go for a second helping without a trace of guilt, for it has no heavy cream or a great amount of fat. This is a real treat for kids, served with juicy strawberries on side.

choc 23

 What you need for the Pudding :

Self – raising flour 85 g
Caster sugar 115 g
Eggs 2
Cocoa powder 2 tbsp heaps
Milk 2 tbsp
A few drops of vanilla
A pinch of salt

 For the chocolate sauce you need :

  • Soft brown sugar- 115 g
  • Cocoa powder- 2 tbsp
  • Hot water- 300 ml

Let’s make the pudding first :

  • Set the Oven to 180 Celsius (Pls see the oven temperature conversion under Baking / Tips & Techniques)
  • Cream butter and sugar together with an electric hand mixer.
  • Add eggs one at a time, beating after each addition.
  • Combine flour and cocoa powder and sieve on to the batter.
  • Add Milk, vanilla and a pinch of salt.
  • Mix thoroughly until all come together as a creamy batter.
  • Spoon in to a wide Pyrex /  oven proof dish.

Now make the sauce :choc pour

  • Combine sugar and cocoa in a bowl.
  • Add hot water gradually, mixing continuously until it will appear to be a thin chocolate brown liquid.


  • Now pour the sauce over the pudding batter very slowly, letting it spread across.


  • Cover with a foil, leaving an edge open for steam to escape.


  • Bake 30  – 40 mins.
  • Insert a wooden skewer and if it comes clean, then your pudding is done!!
  • Take out from the oven and let it cool completely.  A thick chocolate sauce will have coated around the sponge.  Spoon a few spoonfuls of it on the top.
  • Leave to cool.
  • Place in the fridge and serve chilled.
  • Yummy !!