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German Semolina Pudding

Rated as 4.75 out of 5 Stars
1

"This is a delicious traditional German dessert-type dish that your kids will love! It's a sweet pudding served with anything from applesauce to ground cinnamon and sugar. You can adjust the amount of sugar to your preferred sweetness."
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Ingredients

22 m servings 258
Original recipe yields 2 servings

Directions

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  1. In a small saucepan, stir together the milk and sugar. Set over medium heat, and bring to a boil. Milk tends to boil over as soon as it boils, so stay with it! When it boils, immediately remove from the heat. Stir in the semolina, and return to the burner. Bring to a boil over medium heat, stirring until thickened but still pourable. Pour into serving bowls, and top with your favorite hot cereal toppings.

Nutrition Facts


Per Serving: 258 calories; 5.1 41.1 11.6 20 100 Full nutrition

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Reviews

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I grew up in Germany and love this dish. You can have it in the morning like a hot breakfast or as a dessert. We used to add fresh fruit like cherries or berries to it. My grandmother served a c...

Great little breakfast! I only made 1 serving, I knew the hubby wouldn't like it. If you grew up, like me, eating cream of wheat this is what it reminded me of. It was very easy & good. Had it w...

Well you learn something new every day! Firstly I didn't have any semolina in my cupboard so I used polenta instead. Is it not the same thing? Lo and behold it worked, though I had my doubts as ...

This tasted suprising similar to semolina au lait, just add a tad bit more sugar to taste and a dash of vanilla.

Loved this! It is like cream of wheat as one reviewer said. I added a smidge of Dr. Oetker's vanilla sugar and blueberries. Even my picky 4 year old liked it. Thank you for sharing this one.

I tried this recipe adding more sugar(3tbs) and Sultanas. It was Delicious!

Ahhh the childhood memories this brings back! :)

quick, easy and tasty with cooked apple

This is a good recipe and very easy to make. However, it tastes much better with some vanilla flavor.