Semolina Queen of Puddings or Something Like That

I love to experiment with new ideas. Over the weekend while I was researching Irish foods for St Patrick’s Day, I found a couple of classic Irish dishes that intrigued me. Irish Semolina Pudding and another dish called Queen of Puddings. They are both similar, although one uses semolina flour with jam topping, and the other has fine bread crumbs with a layer of jam and meringue. It got me to thinking about combining the two.

This is the culmination of that idea. The Queen of Puddings is a bit more complicated due to the meringue, but I liked the idea of using semolina rather than bread crumbs. Layers of jam and pudding topped with fluffy sweet meringue. Yum! The pudding itself isn’t overly sweet and actually has a consistency much like a bread pudding.

I have no idea what to call this, other than delicious. I think any type of jam or marmalade works well in this. I used blackberry because it’s my favorite. And the almond extract is the perfect compliment. I hope you give this try!

Semolina Queen Of Puddings


2 cups + 2 Tbsp whole milk

3/4 cup semolina

1/4 cup sugar

1 tsp almond extract

2 cups jam


3 egg whites

3/4 cup sugar

Preheat oven to 400 degrees. Lightly coat 4 – 10 oz ramekins with nonstick spray. In a medium saucepan, heat milk over medium heat. Slowly whisk in semolina and constantly whisk over medium heat until mixture begins to thicken. Stir in sugar and extract. Put 2 tablespoons of jam in the bottom of each ramekin. Pour cooked pudding over jam in each ramekin. Then top with remaining jam. Place ramekins in a large baking dish and add water until it comes halfway up the sides of ramekins (water bath). Then bake 20 minutes at 400 degrees. While puddings bake, whisk egg whites until soft peaks form. Slowly add sugar and continue beating at high speed until stiff peaks form. Remove ramekins from oven. Quickly top each ramekin with meringue covering entire top. Place ramekins back in oven without water bath and bake 10 more minutes to brown meringue. Remove from oven. Store puddings in refrigerator until ready to serve.