This creamy semolina pudding is a quick and comforting dessert made with milk, fine semolina, and cinnamon. Ready in just 10 minutes, it’s topped with warm spiced apples cooked with cinnamon and honey, then finished with a drizzle of cream and crunchy walnuts.
Smooth, creamy and gently sweet, this easy semolina pudding recipe is just as delicious served warm for breakfast as it is for a cozy dessert.
❤️ Why you will love this semolina pudding
- Quick and easy: This creamy semolina pudding comes together in just 10 minutes with simple everyday ingredients.
- Naturally sweetened topping: No caramel to make and no refined sugar in the pudding. The warm cinnamon semolina is topped with tender apples sweetened simply with honey.
- Creamy and comforting: Warm milk, vanilla and cinnamon create a smooth, cozy pudding that’s perfect for breakfast or dessert.
- Warm spiced apples: Soft cinnamon apples coated with a little honey add natural sweetness and make this version extra special.
- Delicious textures: Creamy pudding, tender apples and crunchy walnuts give you a little bit of everything in every spoonful.
- Perfect served warm: Finish with a drizzle of pouring cream for an easy, comforting dessert that's especially good on cooler days.
What Is Semolina?
Semolina is a flour made from durum wheat. It has a pale golden color and a slightly coarser texture than regular all-purpose flour.
While it's commonly used to make pasta and couscous, fine semolina is also perfect for creamy desserts because it quickly absorbs liquid and thickens as it cooks.
For this semolina pudding, use fine semolina for the smoothest, creamiest texture.
Ingredients Needed
You only need a handful of simple ingredients to make this creamy semolina pudding with warm spiced apples.
Fine semolina: Use fine semolina for the smoothest, creamiest texture. It thickens quickly as it cooks.
Whole milk: Gives the pudding a rich and creamy consistency.
Ground cinnamon: A little cinnamon complements the spiced apple topping.
For the Spiced Apples
Apple: One small apple is enough. Peel, core and dice it into small pieces so it softens quickly.
Ground cinnamon: Gives the apples their warm, cozy flavor.
Honey: Stirred through the apples after cooking for a touch of natural sweetness.
Water: Helps soften the apples as they cook and evaporates before the honey is added.
To Serve
Pouring cream: Drizzle a little over the warm pudding just before serving.
Walnuts: Roughly chopped walnuts add a delicious crunch against the creamy pudding and soft apples.
How to Make Semolina Pudding with Spiced Apples
1. Heat the milk:
Add the milk to a saucepan and warm over medium heat until it just begins to steam. Don't let it boil.
2. Add the semolina:
Slowly pour in the semolina and add the cinnamon while whisking constantly. Continue whisking for 3–5 minutes, until the pudding thickens and becomes smooth and creamy.
3. Let it rest:
Remove the semolina pudding from the heat, cover and let it rest for 5 minutes. It will continue to thicken as it sits.
4. Make the spiced apples:
Add the diced apple, water and cinnamon to a small frying pan. Cook over medium-low heat, stirring occasionally, until the apple is soft and the water has evaporated. Remove from the heat, add the honey and stir until the apples are glossy and coated.
5. Serve:
Spoon the warm semolina pudding into bowls and top with the spiced apples. Finish with a drizzle of pouring cream and chopped walnuts.
Tips and tricks
- Whisk constantly: Slowly pour the semolina into the warm milk while whisking to prevent lumps and keep the pudding smooth and creamy.
- Don't boil the milk: Warm it until it just begins to steam. Boiling can make it harder to control the consistency once the semolina is added.
- Remember it thickens as it rests: The pudding will continue to thicken during the 5-minute resting time, so don't worry if it looks slightly loose when you take it off the heat.
- Dice the apple small: Small, evenly sized pieces soften quickly and give you tender spiced apple in every spoonful.
- Add the honey last: Wait until the apples are soft and the water has evaporated before stirring in the honey. This gives the apples a lovely glossy coating.
- Serve it warm: This semolina pudding is especially creamy when freshly made and served warm with the spiced apples, pouring cream and crunchy walnuts.
- Adjust the consistency: If the pudding becomes thicker than you like after resting, stir in a small splash of warm milk until it's creamy again.
Substitutions & Variations
- Make it dairy-free: Swap the whole milk for a creamy plant-based milk such as oat or soy milk, and use dairy-free cream for serving.
- Change the nuts: Pecans, almonds or hazelnuts can be used instead of walnuts. For a nut-free version, simply leave them out.
- Try a different fruit: Pears work beautifully in place of apples and can be cooked using the same method with cinnamon and honey.
- Adjust the sweetness: The semolina pudding itself isn't sweetened, so you can add a little more or less honey to the apples depending on how sweet you like it.
- Add extra spice: For a warmer flavor, add a small pinch of nutmeg or ground ginger to the apples along with the cinnamon.
- Serve it chilled: Refrigerate the pudding until cold and serve with chilled spiced apples and a drizzle of cream for a refreshing variation.
❓Semolina pudding FAQS
Semolina pudding is made by cooking fine semolina in milk until it becomes thick, smooth and creamy. This version is lightly flavored with cinnamon and served with warm honey-spiced apples, pouring cream and chopped walnuts.
Semolina pudding is made from finely ground durum wheat, while rice pudding is made with rice. Semolina cooks much faster and creates a smooth, creamy texture rather than the individual grains you get in rice pudding.
Yes. Store the cooked semolina pudding in an airtight container in the refrigerator and gently reheat it when you're ready to serve. It will thicken as it cools, so stir in a splash of milk while reheating if needed.
Yes. Semolina pudding can be eaten warm or cold, although this recipe is especially delicious served warm with the spiced apples, cream and walnuts.
Lumps usually form when the semolina is added too quickly. Slowly pour the semolina into the warm milk while whisking constantly to keep the pudding smooth and creamy.
No. Semolina is made from durum wheat and contains gluten, so traditional semolina pudding is not gluten-free.
Storage & Reheating
Store leftover semolina pudding in an airtight container in the refrigerator for up to 3 days. Keep the spiced apples separate if possible and add them when you're ready to serve.
Semolina pudding thickens considerably as it cools. To reheat, warm it gently on the stovetop or in the microwave with a splash of milk, stirring until smooth and creamy again.
You can also enjoy semolina pudding cold straight from the fridge. Add the spiced apples, a drizzle of cream and chopped walnuts just before serving.
More Recipes to Try
Semolina Dessert with Honey Cream
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Creamy Semolina Pudding with Spiced Apples
- Total Time: 15 minutes
- Yield: serves 2
Description
This creamy semolina pudding is a quick and comforting dessert made with milk, fine semolina, and cinnamon. Ready in just 10 minutes, it’s topped with warm spiced apples cooked with cinnamon and honey, then finished with a drizzle of cream and crunchy walnuts.
Ingredients
- 2 cups (500 ml) whole milk
- ½ cup (60 g) fine semolina
- ⅛ teaspoon ground cinnamon
Sliced apples
- 1 small apple, peeled, cored and diced
- ¼ cup (60 ml) water
- 1 teaspoon ground cinnamon
- 2 teaspoons honey
To serve
- pouring cream + chopped walnuts.
Instructions
- Heat the milk:Add the milk to a saucepan and warm over medium heat until it just begins to steam. Don't let it boil.
- Add the semolina:Slowly pour in the semolina and add the cinnamon while whisking constantly. Continue whisking for 3–5 minutes, until the pudding thickens and becomes smooth and creamy.
- Let it rest:Remove the semolina pudding from the heat, cover and let it rest for 5 minutes. It will continue to thicken as it sits.
- Make the spiced apples:Add the diced apple, water and cinnamon to a small frying pan. Cook over medium-low heat, stirring occasionally, until the apple is soft and the water has evaporated. Remove from the heat, add the honey and stir until the apples are glossy and coated.
- Serve:Spoon the warm semolina pudding into bowls and top with the spiced apples. Finish with a drizzle of pouring cream and chopped walnuts.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: per serving
- Calories: 325 kcal
- Sugar: 26 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Carbohydrates: 51 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 24 mg
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