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

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Chocolate Fudge Pudding – Victorian Time Dessert Pudding

Oozing out with sticky chocolate sauce and the melting in the mouth sponginess will easily crown this chocolate fudge pudding, the Queen of all chocolatey desserts! No wonder this pudding was favoured by the Royalty!

While roaming around the streets lined up with old fashioned shops in the Oxford city, I found a collection of centuries-old cookbooks scattered in front of an old book shop. They had such beautiful hand-painted pictures and recipes which were quite basic with simple ingredients put together in an ingenious way to produce glorious dishes fit for the affluent aristocracy during the reign of Queen Victoria.

I did not hesitate to buy the whole stack of books and tried some recipes which came out deliciously well.  This recipe was extracted from one of the pages and must have been a very popular dessert during that time.

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.  It’s incredible that the chocolate sauce is purely made with hot water but taste heavenly!

So, let’s try making this yummy treat today and gobble it down like the Royalty!

 Ingredients needed :

Self – raising flour90 g (2/3 cup)
Caster sugar115 g (1 cup)
Butter/Margarine spread115 g (1 cup)
Eggs2
Milk2 tbsp
Cocoa powder2 tbsp heaps
A pinch of salt and a few drops of vanilla 

For the chocolate sauce

 
Cocoa powder2 tbsp
Soft brown sugar ( you can grind brown sugar and use)115 g (1cup)
Hot water300 ml

 Let’s Start Making :

  • Set the Oven to 180 C

Make the batter

  • Cream butter and sugar together with an electric hand mixer for 3-4 mins
  • 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 into a wide Pyrex/ovenproof dish
choc pour

Make the chocolate sauce

  • 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 run across
nfd
  • Cover with a foil, leaving an edge open for steam to escape
  • Bake 30  – 40 mins
  • Insert a wooden skewer after 40 mins and if it comes clean, your pudding is done!!
  • Take the dish out of the oven and let it cool completely
  • Spoon a few spoonfuls of the  thick chocolatey sauce that have coated around the sponge
  • Leave to cool completely for 1hr
  • Cover and place in the fridge
  • Serve chilled with a strawberry on the top or a few straws scattered around
  • Yummy !!
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