German Semolina Pudding Recipe

Name: German Semolina Pudding
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 2 cups milk; 1.5 tablespoons white sugar; 0.33333334326744 cup semolina

Cook Time: 20 minutes

Ingredients

2 cups milk
1 tablespoons white sugar
cup semolina

Directions

In a saucepan, combine the milk and sugar. Place the pan over medium heat and bring the mixture to a boil. Once it starts to boil, immediately remove it from the heat. (Keep a close eye on the milk to prevent it from boiling over.)
Stir in the semolina, mixing it in thoroughly.
Return the saucepan to medium heat. Bring the mixture back to a gentle boil while stirring constantly. Continue stirring until the mixture thickens but is still pourable.
Once the porridge has reached your desired consistency, pour it into serving bowls.
Top with your favorite hot cereal toppings and serve immediately.

Nutrition Facts (per serving)

Calories	259
Total Fat	5g (7%)
Saturated Fat	3g (16%)
Cholesterol	20mg (7%)
Sodium	100mg (4%)
Total Carbohydrate	41g (15%)
Dietary Fiber	1g (4%)
Total Sugars	21g
Protein	12g (23%)
Vitamin C	1mg (1%)
Calcium	290mg (22%)
Iron	0mg (2%)
Potassium	418mg (9%)

Note: Percent Daily Values are based on a 2,000-calorie diet. Your daily values may vary depending on your individual calorie needs.

Warning: Nutrient information is based on available data and may not be complete for all ingredients. Please consult a healthcare professional if following a medically restrictive diet.

German Semolina Pudding

Origin of German Semolina Pudding

German Semolina Pudding, or "Griepudding," has a long-standing place in the hearts of many Germans, often served as a comforting dessert or a hearty breakfast. The dish is a staple of German cuisine and has roots in the early 19th century, when semolina, a flour made from durum wheat, became a popular ingredient in European kitchens. Originally, it was seen as a simple, affordable way to make a filling dish that could be enjoyed both hot and cold, perfect for any time of the day.

Regional Variations

While semolina pudding is enjoyed all over Germany, there are regional differences in how it is served. In northern Germany, its often topped with fresh berries or fruit preserves, whereas in the south, especially in Bavaria, you might find it accompanied by warm applesauce or a dusting of cinnamon sugar. In some regions, it is chilled and sliced into squares, making it easy to serve as a snack or light dessert after a meal.

How It Differs From Similar Dishes

Semolina pudding shares similarities with other grain-based puddings like Italian "semolino" and the British "semolina milk." However, what sets German Griepudding apart is its particular creaminess and smooth texture, achieved by stirring the semolina into boiling milk, resulting in a pudding thats both thick and pourable. Unlike rice pudding or polenta-based desserts, the semolina grains used in this dish remain tender, providing a different mouthfeel and flavor. The German version is also less sweet than some international counterparts, often flavored with a touch of vanilla or cinnamon.

Where It Is Served

German Semolina Pudding is a versatile dish that can be found in homes, cafs, and restaurants across Germany. It is commonly served for breakfast, especially on chilly mornings, or as an after-school snack for children. In many homes, its a dish passed down through generations, often evoking nostalgia for childhood memories. In restaurants, it's typically offered as a dessert, particularly in more traditional or family-style eateries that emphasize comfort food. It pairs well with a variety of toppings, from sweet syrups to fresh fruits or whipped cream.

Interesting Facts

Semolina pudding is often used as a base for other desserts in Germany. It's not uncommon to find it combined with a fruit compote, such as cherries or apples.
In Germany, semolina is considered a versatile ingredient, used in everything from savory dishes to sweet treats. Its ability to absorb liquid while maintaining a smooth texture makes it ideal for pudding-like desserts.
The pudding is sometimes chilled, sliced into squares, and served as a snack or a portable dessert. This makes it a favorite for picnics and lunchboxes.
In some regions, Griepudding is served with a warm berry sauce, especially during the summer when fresh berries are in season.
German Semolina Pudding is a common choice for kids due to its sweet, mild taste and its rich, creamy consistency.

FAQ about German Semolina Pudding Recipe

Leftover German Semolina Pudding should be stored in an airtight container in the refrigerator. It can typically last for 2-3 days. To reheat, simply warm it up on the stove with a little extra milk to restore its creamy texture, or microwave it in short intervals, stirring in between.

Yes, you can freeze German Semolina Pudding. Once it has cooled to room temperature, transfer it to an airtight container or freezer-safe bag and freeze for up to 2 months. When ready to eat, defrost it in the refrigerator overnight and reheat with a bit of milk to adjust the texture.

Common toppings for German Semolina Pudding include cinnamon and sugar, applesauce, fresh berries, or even whipped cream. Some people also like to add a drizzle of honey or a dollop of jam, such as strawberry or cherry.

Yes, you can adjust the sweetness of the pudding to your taste. The recipe calls for 1.5 tablespoons of sugar, but you can add more or less depending on how sweet you prefer it. You could also substitute sugar with honey, maple syrup, or a sugar alternative.

While semolina is traditional, you can experiment with other grains like polenta, cream of wheat, or even rice pudding. Keep in mind that different grains may affect the texture and consistency of the pudding.

Yes, German Semolina Pudding is often a favorite among kids, as it's creamy, comforting, and mild in flavor. It can also be customized with different toppings like fruits or sprinkles to suit children's tastes.

Yes, you can prepare German Semolina Pudding in advance. Simply cook it, allow it to cool to room temperature, then store it in the refrigerator. It can be enjoyed cold or reheated for a warm breakfast or dessert.

If the semolina becomes lumpy while cooking, try whisking vigorously to break up the clumps. You can also use a hand blender to smooth it out. Just make sure to stir continuously to avoid lumps when adding the semolina to the boiling milk.

Yes, you can add flavorings such as vanilla extract, cinnamon, or nutmeg to enhance the taste. Some people also like to add a little bit of lemon zest or a splash of almond extract for a unique twist.

If you'd like a thicker pudding, you can add a little more semolina. For a thinner consistency, reduce the amount of semolina or add more milk while cooking. The pudding will naturally thicken as it cools, so adjust according to your preference.

Comments

Carolyn Harris

02/08/2024 10:11:46 AM

Having grown up in Germany, I have a special fondness for this dish. Whether enjoyed as a warm breakfast in the morning or as a delightful dessert, it never fails to please. We used to enhance it with fresh fruits such as cherries or berries, and my grandmother would often serve it with a side of cherry soup. Absolutely delicious!

Janet Hall

01/07/2025 07:57:35 AM

After letting it cool down, I transfer it to the food processor and mix in approximately 3 tablespoons of fresh cream and a third of a cup of whipping cream, along with a dash of vanilla. Blend for 3 minutes before pouring into cups. You won't be able to tell the difference between this and real ice cream. For an extra touch, top it with some nuts.

Kimberly Young

07/23/2024 01:16:13 PM

I prepared this dish for my children's breakfast - cream of wheat, but with a delicious twist!

Patricia Turner

09/17/2024 04:47:59 AM

Oh, the nostalgia this brings back from my childhood! :)

Jennifer Lewis

12/30/2024 06:54:01 AM

This dish reminded me a lot of semolina pudding, just with a touch more sugar for sweetness and a hint of vanilla added to enhance the flavor.