Norwegian Semolina Pudding with Red Sauce

A good old-fashioned dessert recipe found on tine.noNorwegian Semolina Pudding with Red Sauce

A recipe for a Norwegian dessert classic from the old days. Unlike on workdays, it was only for the Sunday dinner one could treat oneself to eggs in the dessert.

That was one of my favorite desserts when I was a kid – Ted

Semolina pudding

1 liter [2 pt] whole milk
1¼ dl [0,25 pt] Semolina *
2 tablespoons sugar
1 egg
3 drops of almond essence
1 teaspoon of sugar
Red sauce
½ dl [0,1 pt] strong red fruit cordial + water
(for example raspberry or black currant)
1 tablespoon sugar
1 tablespoon of potato starch
3 tablespoons cold water

* Semolina is made from wheat. If you got gluten allergy, polenta can be used as an alternative. It is made of corn.


Semolina pudding

[1] Mix cold milk and Semolina in a saucepan and stir until it boils. Let the porridge simmer for about 15 minutes until the grains are tender.

[2] Whip sugar and egg in a bowl. Pour some warm porridge into the bowl while still whipping. Pour the egg mixture into the saucepan and give it a quick boil while stirring. Taste the puddings with almond essence.

[3] Pour the pudding into a glass bowl. Sprinkle with a little sugar to prevent a skin to form on the surface. Leave it in a cold place til the pudding has set.

Homemade red sauce

[1] Mix cordial and water to tast, it should taste rather strongly. Boil the mixture with sugar, if desired, in a saucepan.

[2] Stir together potato starch and water for a thickening. Pull the saucepan away from the heat when the cordial/water/sugar mix has boiled and add the thickening in a thin jet while stirring. The sauce should be smooth and full but not too thick.

[3] Let the sauce have a quick boil.

[4] Serve the sauce well chilled with the Semolina pudding or other homemade dessert where appropriate.