19th Century: Semolina Pudding

Preparation info
  • Makes enough for


    600–800 ml 21–28 fl oz basins (moulds)
    • Difficulty


Appears in
Pride and Pudding: The History of British Puddings, Savoury and Sweet

By Regula Ysewijn

Published 2016

  • About

Shaped semolina puddings have been appearing in English cookery books since the beginning of the nineteenth century. The puddings are either prepared in a pastry shell like a pie, or baked or steamed in a mould. The soft porridge-like semolina pudding that is more common today was popularised during the Second World War, when packaged versions (the same brand as custard powder) were sold and ingredients have rarely been added since then.

Victorian semolina puddings, often meant for