Semolina Pudding

Chef Scott Conant's sweet, warming pudding with walnuts and pine nuts is just as good for breakfast as it is for dessert.

  • Active:
  • Total Time:
  • Servings: 6
KEY: Desserts, Vegetarian, Spring, Summer, Breakfast

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  • 1 cup fine semolina
  • 1 stick unsalted butter
  • 1/4 cup pine nuts
  • 1 1/4 cups plus 1 tablespoon sugar
  • 1 1/4 cups whole milk
  • 1/4 cup chopped walnuts
  • Ground cinnamon, for sprinkling

How to make this recipe

  1. In a medium saucepan, cook the semolina, butter and pine nuts over moderate heat, stirring, until the pine nuts are golden, about 5 minutes. Add 1 1/4 cups of the sugar, the milk and 1 1/4 cups of water and bring to a simmer. Cover and cook over low heat, stirring occasionally, until very thick, 10 minutes.
  2. Sprinkle the remaining sugar on top, cover and let stand until warm, 10 minutes. Serve in bowls topped with the walnuts and cinnamon.


Fine semolina (semolina flour) is available at specialty stores and from Amazon.

Contributed By Photo © Christina Holmes Published September 2015

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1041592 recipes/semolina-pudding 2015-08-13 Scott Conant desserts|6|vegetarian|spring|summer|breakfast september-2015 recipes,semolina-pudding 1041592