By eatmundo · August 4, 2026
🇵🇱AI-generated imageSame ingredients, elsewhere in the world
74 matchesDishes from other countries' kitchens, made from the same core ingredients as Creamy Semolina Pudding. The percentage is the share of ingredients the two recipes have in common.
Eierkuchen (German Pancakes)In Germany · same ingredients80%
Streuselkuchen (German Crumb Cake)In Germany · same ingredients73%
Harsha (Sweet Semolina Pan-cake)In Morocco · same ingredients67%
A nostalgic, comforting Polish childhood favorite, best served warm with a swirl of fruit jam.
According to eatmundo's ingredient comparison, the closest dish to Creamy Semolina Pudding from another cuisine is Eierkuchen (Germany): the two share 80% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
In a medium saucepan, bring 500ml of milk to a gentle boil with 30g of butter, 50g of sugar, and a pinch of salt.
- 2
Slowly whisk in 100g of semolina to avoid any clumps, using a balloon whisk for best results.
- 3
Reduce the heat to low and cook for 5 to 7 minutes, stirring constantly until the mixture thickens significantly.
- 4
Remove from heat and let it cool slightly for 1 minute before whisking in 1 egg to give it a richer texture.
- 5
Return to low heat for 30 seconds, stirring quickly, to cook the egg gently without curdling.
- 6
Pour the hot pudding into bowls immediately to prevent it from setting in the pot.
- 7
Serve warm, topped with a generous dollop of 200g of strawberry jam or fresh berries.
Frequently Asked Questions
What is Semolina Pudding?
Semolina pudding is a Polish dessert made from semolina, milk, sugar, butter, and an egg, typically topped with strawberry jam. It is commonly consumed as a warm breakfast or a comforting afternoon snack.
How do I prevent lumps?
The secret is to whisk the milk constantly while pouring the semolina in a very thin stream.
Can I make it dairy-free?
No, this recipe uses milk and butter, which are both dairy.
How thick should it be?
It should have the consistency of a thick yogurt; keep stirring to check the density while it cooks.
Is it better cold or hot?
Most Poles prefer it hot for breakfast, but it can be chilled to create a firmer dessert custard.
🇵🇱AI-generated image
