Brown Sugar Plum Semolina Pudding
Creamy semolina pudding meets warm brown-sugar plums in a cozy dessert that comes together on the stovetop.
Prep: 10 · Cook: 25 · Total: 35 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (97 reviews)
INSPIRED BY
This original pudding takes the quick comfort of semolina and pairs it with fruit that turns glossy in a skillet. Brown sugar and cinnamon make it warm without hiding the plums' bright edge.
Story
Casey makes this when the fruit bowl is full and the evening needs a soft landing. The pudding is smooth, the plums turn jammy in minutes, and toasted almonds add just enough crunch to keep every spoonful interesting. It is the kind of dessert that makes a weekday feel looked after.
By Casey
Ingredients
- 1/2 cup fine semolina
- 2 cups whole milk
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 4 ripe plums, pitted and sliced
- 1 tablespoon unsalted butter
- 2 tablespoons brown sugar
- 1 tablespoon fresh lemon juice
- 1/3 cup toasted sliced almonds
Instructions
- Whisk the semolina, milk, brown sugar, cinnamon, and salt in a saucepan until smooth.
- Cook over medium heat, whisking often, until the mixture bubbles gently and thickens, about 8 minutes.
- Remove the pudding from the heat, stir in the vanilla, and divide it among four shallow bowls.
- Melt the butter in a skillet over medium heat and add the sliced plums and brown sugar.
- Cook the plums for 5 to 6 minutes until glossy and tender, then stir in the lemon juice.
- Spoon the warm plums over the pudding, scatter with toasted almonds, and serve warm.
Chef Tips
- Whisk from the bottom of the pan so the semolina does not settle and clump.
- Use peaches or nectarines when plums are not ripe.
- The pudding thickens as it cools, so loosen leftovers with a splash of milk.
- Toast the almonds in the same skillet before cooking the plums to keep cleanup easy.
Cook's Notes
- **Pudding:** Whisk often as it thickens.\n- **Fruit:** Choose plums that yield slightly when pressed.\n- **Leftovers:** Loosen with milk before reheating.