ReceptnaptárSemolina pudding with honey and cinnamon (tejbegríz)
Semolina pudding is the scent of a Hungarian childhood, and many people still love it to this day as a comforting, warm breakfast or supper. This version gets honey and cinnamon, which give it a slightly more grown-up flavour. It is ready in twenty minutes, and the secret is simple: sprinkle the semolina into the milk in a thin stream, stirring constantly.
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Ingredients
Method
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- Bring the milk to the boil in a pan over medium heat with the sugar and the pinch of salt, stirring now and then so the bottom doesn't catch.
- As soon as the milk starts to froth at the edge, turn the heat to medium-low.
- With one hand, sprinkle in the semolina in a thin stream while whisking constantly and vigorously with the other so it doesn't go lumpy.
- Cook over low heat for 3-4 minutes, stirring constantly, until it thickens and the spoon leaves a trail in the pudding.
- Take off the heat, stir in the butter, then leave to stand covered for 2 minutes so the semolina softens further.
- Spoon onto a plate or into a deep cup while still warm.
- Drizzle the top with honey, sprinkle with cinnamon and serve at once.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Bring the milk to the boil in a heavy-based pan, stirring, because milk easily catches on the bottom and the burnt taste will not go away.
- Add the semolina to the milk in a thin stream while whisking, so that it does not turn lumpy.
- Semolina pudding thickens a lot as it cools, so take it off the heat a little looser than you want it.
Frequently asked questions
What else can I flavour it with?
Cocoa, jam, fresh fruit or a pinch of vanilla. Semolina pudding with cocoa powder is a particular favourite with children.
Can it be made dairy-free?
Yes, with oat or almond drink. Plant-based drinks thicken faster, so start with less semolina.
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- Bread and dripping with red onion (zsíros kenyér)
- Eggy bread with cinnamon sugar (bundáskenyér)
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