I was in the mood for a semolina pudding for a while. My mother made puddings like this when I was a child, but not as exotic as this one though, orange blossom semolina pudding with rose jam. But she did serve them with jam. From what I’ve seen online, while I was looking for inspiration, most people would eat their semolina pudding from the bowl. I love to take it out on a plate. I think it looks so much more inviting and a grown-up dessert more than a kids dessert.
Another thing I love about this recipe and puddings of this kind in general is that they take a few minutes to make. Just the perfect thing to prepare in the evenings, left overnight in the fridge for the following morning.

I’ve used coconut milk for this orange blossom semolina pudding, thus is vegan. You can use any kind of milk you want. To colour the pudding and make it more appropriate for its flowery taste, I’ve used a bit of turmeric. It will not change its taste and you only need a small pinch. You can always add a bit more when you are making the pudding, so don’t add to much from the beginning. Also, take care with the wooden spoon, it will get yellowish as well, as it happened to me this time.

Because the pudding was served with jam, I’ve only put in a bit of sugar. I don’t think it would work without any sugar, but it doesn’t have to be very sweet either. Don’t add too much Orange blossom or it will become bitter. It’s just the same as using Rose Water, a bit is wonderful, but too much and it gets soapy and bitter.

Ingredients for 2 servings of Orange Blossom Semolina Pudding:

– 400ml coconut milk
– 40g Semolina
– 20g sugar
– small pinch of turmeric (optinal)
– 1 spoon of Orange Blossom
– Rose Jam, to serve

Pour the milk in a saucepan, add the sugar, the semolina, the orange blossom, and a bit of turmeric. Stir so the pudding doesn’t catch the bottom of the saucepan. Bring to boil, stirring often, add a bit more turmeric if you think the colour should be a bit darker. Stir while the semolina is cooking for a couple of minutes. Take off the heat and rinse two bowls. Tip the semolina pudding in the bowls. Leave to cool and put it in the fridge.

If you rinse the bowls, the pudding will not stick to the ceramic bowls and it will come out nicely and smooth as you can see in the pictures. The semolina should be cold when serving. Tip the bowl over the plate and shake it so it gets loosen. The gravity will do its job and the semolina pudding will get on the plate fast. Pour a couple of spoonfuls of rose jam on top and the dessert is ready to be served.