Baked Semolina with Jam Sauce

For a traditional nursery treat try Lotte Duncan's simple recipe for a warming semolina pudding, ideal for cold weather eating
By Lotte Duncan
Baked Semolina with Jam Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 5 minutes
  • Effort: easy



  • 425 ml milk
  • 150 ml double cream
  • 25 g butter
  • 4 tbsp semolina
  • 55 g caster sugar

For the jam sauce:

  • 5 tbsp raspberry or strawberry jam
  • 1 punnet of raspberries


1. Preheat the oven to 200°C/gas 6.

2. Heat the milk, cream and butter together in a saucepan. Sprinkle the semolina over the hot milk mixture and heat, stirring, until the milk boils and the mixture thickens.

3. Cook for a further 2-3 minutes, stirring, until the semolina becomes clear.

4. Keep stirring and remove from the heat. Stir in the caster sugar.

5. Pour the semolina mixture into a buttered ovenproof dish. Bake the semolina for 30 minutes, until lightly browned.

6. Just before the pudding is ready, make the jam sauce. Sieve the jam into a saucepan. Add the raspberries and warm through gently.

7. Serve the semolina pudding with the warm jam sauce.

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