Semolina pudding with the Thermomix® is ready in 20 minutes and makes 4 servings. Just 4 ingredients: 500 g milk, 70 g fine wheat semolina, 40 g sugar and half a vanilla pod. No egg powder, no thickeners, no artificial flavourings. A classic from grandmother’s kitchen.
We make it as a warm family dessert or a comforting breakfast. One serving (about 145 g) has 215 kcal and 5 g protein. Compared to shop-bought semolina pudding in a pot (often with flavourings and thickeners), the homemade version is clearly better.
Semolina Pudding with the Thermomix®
Ingredients 0 / 4 ✓
- 1/2 vanilla pod
- 40 g sugar
- 500 g milk
- 70 g fine wheat semolina
Instructions 0 / 4
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1
Prepare the vanilla pod.
Slit the vanilla pod, scrape out the seeds and add the seeds to the mixing bowl.
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2
Pulverise the sugar.
Add the sugar to the mixing bowl and pulverise for 10 sec / speed 10.
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3
Cook the ingredients.
Add the milk and semolina to the mixing bowl, stir together for 5 sec / speed 4 and cook for 8 min / 100°C / speed 2.
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4
Serve the pudding.
Transfer the pudding into small bowls and serve warm straight away, or leave to cool.
Video
Nutrition per serving
Fine wheat semolina is essential, not durum wheat semolina
Fine wheat semolina (sometimes labelled “porridge semolina”) is the standard choice for semolina pudding. It is more finely milled and swells into a creamier texture. Durum wheat semolina (used for pasta) stays grainy and gives a gritty mouthfeel. If you are unsure which to buy: the packaging usually says “fine wheat semolina” or “porridge semolina”.
70 g semolina to 500 g milk gives a medium-firm consistency. If you prefer it looser (more of a porridge than a pudding): use 50 g semolina. If you prefer it firmer (a pudding you can slice): use 90 g semolina and cook for 30 seconds longer.
Vanilla pod vs. vanilla sugar: the flavour difference
Half a vanilla pod (seeds scraped out) is the premium option. A whole pod would be too intense for this small amount of milk. If you do not have a vanilla pod: use 1 sachet of vanilla sugar or 1 tsp vanilla paste. If using vanilla sugar, reduce the plain sugar to 30 g (instead of 40 g) because vanilla sugar already contains sugar.
Pro tip: simmer the scraped pod along with the milk, then remove it at the end. The pod still holds about 20 per cent extra aroma that is released during cooking. Afterwards, dry the pod and store it in sugar to make your own vanilla sugar.
100°C speed 2: why this combination works
8 minutes at 100°C on speed 2 is the ideal combination. Semolina needs 95-100°C to swell fully. At a lower temperature the pudding stays grainy and liquid. Speed 2 is high enough for even stirring, yet low enough to prevent splashing.
Important: add semolina and milk together and bring to temperature at the same time. Do not pour semolina into hot milk. The traditional hob method has that extra step; in the Thermomix® it is unnecessary. Simply add everything and let it cook through.
Four variations: with cream, with egg, vegan, high protein
Cream semolina pudding: Replace 100 g of the milk with 100 g double cream. Richer and more restaurant-style.
With egg (grandmother’s style): Stir in 1 egg yolk at the end (let the Thermomix® cool to 50°C first). Makes the pudding silkier and richer, a true classic.
Vegan: Use plant-based milk (oat, almond, soya) instead of dairy milk. Add 1 tbsp coconut oil for creaminess. Works with all plant milks. Oat milk gives the creamiest result.
High-protein version: Replace 100 g of the milk with 100 g quark or Greek yoghurt. Add 1 tbsp vanilla protein powder. Makes a high-protein snack for those who are active.
Toppings that work well
The classic accompaniment to semolina pudding is a red sauce: cherry compote, strawberry compote or our Strawberry Sauce with the Thermomix®. Other great options: a dusting of cinnamon sugar (1 tsp cinnamon mixed with 1 tbsp sugar), chopped nuts, fresh berries, apple sauce or chocolate shavings.
If you are looking for more pudding variations: our Chocolate Pudding with the Thermomix® is the chocolatey version. Vanilla Pudding with the Thermomix® is the pure vanilla option.
Semolina pudding keeps for 3 days in the fridge, then a skin forms
Store in sealed dessert glasses in the fridge for up to 3 days. After 30 minutes in the fridge the pudding is set, and it is at its best after 2 to 3 hours. To serve without a skin: press cling film directly onto the surface. If you like the skin (the classic way): simply leave it uncovered.
Freezing does not work: the semolina starch separates on thawing and the pudding turns grainy. It is better to make smaller portions fresh each time.
Goes well with: cherries and raspberry sauce.
You might also like: Christmas Pudding Powder with the Thermomix®.
