Almond semolina pudding is one of the sweetest memories of my early childhood. My parents used to make me this dessert quite frequently. And I loved it! The intensive almond flavour and the almond pieces in the grainy creamy pudding was just pudding heaven for me. Back then almond semolina pudding was a cheap convenient product. But one day they changed the recipe and the flavour and mouthfeel changed completely. Unfortunately not for the better. The convenient almond semolina pudding I used to know changed to an emotionless and flavourless experience. So I stopped eating it for over two decades. I also forgot this food memory of my childhood. But one day in my twenties this almond semolina pudding suddenly came back into my mind and ignited a strong desire to have it again.
There was no chance to get it as a convenient product. I looked it up on the internet, at supermarkets. Nothing. Even though “retro products” are massively en vogue these days. So I had no choice but trying to create a similar pudding. And this recipe came quite close to the one I used to enjoy as a kid. It doesn’t take much. Neither time, money or ingredients. So have a try and enjoy ;).
Ingredients and Preparations for Almond Semolina Pudding
10 Minutes for hot
30 Minutes for warm
2 hours for cool
Ingredients needed (for 2-3 People):
- 500ml Milk (Almond or Soy milk if you want it vegan)
- 50g soft semolina (30g if you want to eat it cold)
- 50g crushed Almonds
- 50g Marzipan
- 35g Sugar
- 1 Measuring Jug (for measuring liquids)
- 1 Scale (for measuring solids)
- 1 Pot (min. 800ml)
- 1 Whisk
- Cups or bowls to fill in the pudding
Mise en Place (to do before cooking):
- Measure all ingredients and have them ready
- Roast crushed almonds until they are goldish brown
How to Make Almond Semolina Pudding
- Put the almond milk and with the semolina into the pot and give it a short whisk.
- Heat up the stove to the max and place the pot on it.
- Add Sugar and stir permanently with your whisk.
- As soon as the mixture starts heating up and steam appears, rip the marzipan into small pieces and mix it into the almond milk mixture.
- The semolina will soak up the almond milk and increase in volume more and more. So the almond milk mixture will become thicker and thicker. You keep it on the stove and mix it fastly until the consistency is lava like. The marzipan should be dissolved.
- Take the pot from the stove and fill the pudding into your bowls. If you want to eat it hot, let it cool for 5 minutes. Wait 20 more minutes at room temperature to have it something about mouth warm. If you like it cool, it will be ready after 2 hours.