Milk puddings with raspberry compote

Instead of serving semolina pudding with the traditional spoonful of jam, Matt Tebbutt tops his recipe with a quick, fresh raspberry compote
By Matt Tebbutt
Milk puddings with raspberry compote
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 600 ml milk
  • 60 g semolina
  • 1/4 tsp ground nutmeg
  • 15 g butter, cut in small pieces
  • 2-4 tbsp caster sugar

For the compote

  • 200 g raspberries
  • 60 g caster sugar


1. Preheat the oven to 150C/fan 130C/gas 2. Heat the milk in a medium saucepan until lukewarm, then gradually stir in the semolina along with a pinch of the nutmeg, stirring constantly. Tip in the butter and 2 tablespoons of the sugar, then simmer for 10 minutes or until thickened, stirring regularly. Taste and stir in more sugar if needed.

2. Pour the pudding into 4 buttered ovenproof dishes, such as individual pudding bowls, ramekins or small gratin dishes. Sprinkle each with a little more nutmeg and bake for 20 minutes or until a golden crust has formed.

3. For the raspberry compote: meanwhile, put 60g of the raspberries into a small saucepan with the 60g sugar and 1 tablespoon of water. Simmer on a medium heat for a couple of minutes, stirring occasionally. Remove from the heat and strain the mixture through a fine-meshed sieve into a bowl, pushing the raspberries with the back of a spoon to give the syrup body and colour. Leave this to cool then gently stir in the remaining fresh raspberries, trying not to crush them.

4. Spoon a little of the raspberry compote on the milk puddings and serve.

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