Baked semolina pudding with clementines & bay leaves from What's for Dessert: Simple Recipes for Dessert People (page 283) by Claire Saffitz

  • bay leaves
    Buy Now
  • semolina flour
    Semolina is the hard part of the grain of durum wheat. When hard wheat is ground, the endosperm--the floury part of the grain--is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten protein that gives hard wheat its unique properties for making good pasta. A cream-colored semolina is used in pasta or Italian-style breads. There are difference grades: (1) Semolina flour is finely ground endosperm of durum wheat; (2) Semolina meal is a coarsely ground cereal like farina; and (3) Wheatina is ground whole-grain wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina" with the grain's name added, i.e., "corn semolina" or "rice semolina." Read more: http://www.food.com/library/semolina-471#ixzz1ms6MXCXf Buy Now
  • Show all ingredients...

  • EYB Comments

    Can substitute satsuma tangerines for clementines.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute satsuma tangerines for clementines.

  • kellilee on January 29, 2023

    I've never had a clafoutis so not so sure if this dessert is clafoutis-like but it was definitely spoonable and custardy and pretty tasty. I cut the recipe in half since Claire indicates that this pudding is best served warm from the oven and there was only two of us. Note: By the time I woke up this morning, the rest of the pudding had mysteriously disappeared. I tried to cut my clementine into thin rounds but the skin was so loose around the clementine that the cutting was a big fail so instead I peeled the clementine and separated it into sections and proceeded with recipe. Visually it was pretty (even if not quite as intriguing as cookbook photo) but I'm not sure it produced the syrup flavor that was expected. The syrup was OK but not sure how much it added. I followed the directions for the making of the pudding and although I was not quite sure what consistency I was going for, Claire's directions were clear and the result was good. This was a unique and light dessert.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.