This walnut pudding is a refined and elegant dessert that brings together creamy semolina, rich nuts, and delicate aromas. With its smooth texture and subtle sweetness, it offers a perfect balance between softness and crunch. Ideal for special occasions or a sophisticated family meal, this pudding is best enjoyed chilled for a refreshing finish.

Why You’ll Love This Recipe

This walnut pudding stands out for its unique texture and depth of flavor. The combination of finely ground walnuts, hazelnuts, and bitter almonds creates a rich, nutty base that pairs beautifully with the creamy semolina mixture.

It’s a dessert that feels both traditional and luxurious. The caramel coating adds a delicate sweetness and a beautiful finish, while a hint of brandy enhances the overall aroma. Perfect for entertaining, this pudding can be prepared in advance and served cold, making it convenient as well as impressive.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

160 g semolina
220 g walnuts
120 g shelled hazelnuts
180 g icing sugar (divided: 30 g + 100 g + 50 g)
3 large eggs (separated into yolks and whites)
1 litre whole milk
500 ml single cream
4 bitter almonds
1 sachet vanilla powder (or 8 g vanilla sugar)
30 ml brandy (about a small glass)
1 tablespoon water (for caramel)

Directions

1. Begin by preparing the nut mixture. Using a mortar and pestle or a food processor, grind the walnuts, toasted and peeled hazelnuts, and bitter almonds together with 30 g of icing sugar until finely ground. Set aside.
2. In a large saucepan, combine the milk and single cream. Add 100 g of icing sugar, the vanilla, and the brandy. Stir well and bring the mixture to a gentle boil over medium heat.
3. Once boiling, gradually pour in the semolina while stirring continuously to prevent lumps. Continue cooking and stirring until the mixture thickens to a smooth, creamy consistency.
4. Remove from the heat and stir in the ground nut mixture until evenly incorporated.
5. Add the egg yolks one at a time, mixing thoroughly after each addition.
6. In a separate bowl, whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the semolina mixture to keep it light and airy.
7. Prepare the caramel by placing the remaining 50 g of icing sugar and 1 tablespoon of water in a small saucepan. Heat gently without stirring until it turns a golden caramel color.
8. Immediately pour the caramel into a pudding mold or dish, tilting and rotating it carefully so the caramel coats the bottom and sides evenly.
9. Pour the semolina and nut mixture into the caramel-lined mold.
10. Place the mold into a larger baking dish and fill the outer dish with hot water to create a bain-marie (water bath).
11. Bake in a preheated oven at 180°C for 35 to 40 minutes, or until the pudding is set and firm to the touch.
12. Remove from the oven, allow it to cool completely, then refrigerate for at least 3 hours before serving. Serve cold.

Servings and timing

Serves: 6

Preparation time: 15 minutes
Cooking time: 35–40 minutes
Total time: Approximately 55 minutes (plus chilling time of at least 3 hours)

Variations

For a deeper nut flavor, lightly toast the walnuts and hazelnuts before grinding them.

If you prefer a stronger aroma, increase the brandy slightly or substitute it with a walnut-based liqueur.

For a smoother texture, sift the ground nuts before adding them to the semolina mixture.

You can also add a small amount of finely grated lemon zest to brighten the flavor.

Storage/Reheating

Store the walnut pudding covered in the refrigerator for up to 3 days. Keep it tightly wrapped or in an airtight container to prevent it from absorbing other odors.

This dessert is best served cold and is not recommended for reheating, as warming may alter its texture. If desired, let it sit at room temperature for 10–15 minutes before serving for a softer consistency.

FAQs

Can I make walnut pudding in advance?

Yes, this pudding is ideal for preparing a day ahead. In fact, chilling overnight enhances the flavor and texture.

Can I replace semolina with another ingredient?

Semolina is essential for the traditional texture. However, fine cornmeal can be used as an alternative, though the texture will differ slightly.

Do I have to use bitter almonds?

Bitter almonds add a distinct aroma, but if unavailable, you can omit them or replace them with a few drops of almond extract.

Can I skip the brandy?

Yes, the brandy can be omitted if preferred. The pudding will still be flavorful without it.

How do I know when the pudding is done baking?

The pudding should feel firm in the center and not jiggle excessively. A knife inserted into the center should come out mostly clean.

Why is a bain-marie necessary?

The water bath ensures gentle, even cooking and prevents the pudding from cracking or drying out.

Can I freeze walnut pudding?

Freezing is not recommended, as it may affect the creamy texture once thawed.

What type of mold should I use?

A heatproof pudding mold or deep baking dish works best. Ensure it fits comfortably inside a larger dish for the water bath.

How do I unmold the pudding easily?

Run a thin knife around the edges after chilling, then invert onto a serving plate. The caramel layer will help release it smoothly.

Can I reduce the sugar?

Yes, you can slightly reduce the icing sugar if you prefer a less sweet dessert, though the caramel layer requires enough sugar to form properly.

Conclusion

Walnut pudding is a timeless dessert that combines creamy semolina with rich, aromatic nuts and a delicate caramel finish. Elegant yet comforting, it’s perfect for serving at gatherings or as a refined treat at the end of a meal. With its balanced flavors and smooth texture, this pudding is sure to impress anyone who tastes it.

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