Semolina pudding with red wine sauce is a popular dessert in Chile. Especially during the winter where you can serve it warm. This is a comfort, everyday dessert, truly part of our culture.
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Semolina Pudding with Red Wine Sauce
- 4 cups milk, I used skim
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 3/4 cup semolina (I used Bob’s Red Mill)
- 2 cups of red wine
- 3/4 cup sugar
- 1 cinnamon stick
- Coat a pound cake pan lightly with oil spray or vegetable oil.
- In a medium saucepan heat the milk with 1/2 cup sugar and vanilla. Stir occasionally so that the sugar dissolves.
- Once it boils, turn down the flame so that it continues to boil gently.
- Add semolina like rain: slowly, stirring all the time with a wire whisk, this is important to avoid lumps.
- Continue stirring and bring to a boil, stir and cook for 1 more minute.
- Pour into prepared pan. Flatten the surface and cover with plastic wrap stuck to the pudding?to avoid getting a crust.
- Cool and refrigerate.
- For the wine sauce, place the wine, sugar, and cinnamon in a small saucepan, cook over medium heat, stirring occasionally until boiling. Boil for 25-30 minutes, until slightly thickened.
- Allow cooling.
- Unmold the pudding onto a serving plate. Serve with the sauce, during winter is usually serve room temperature or warm, during summer serve cold.