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Walnut Pudding

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A refined and elegant walnut pudding made with creamy semolina, finely ground nuts, and a delicate caramel coating. Smooth, lightly sweet, and aromatic with hints of vanilla and brandy, this chilled dessert is perfect for special occasions.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 3 hours 55 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Baking (Water Bath)
  • Cuisine: European
  • Diet: Vegetarian

Ingredients

  • 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
  • 1 litre whole milk
  • 500 ml single cream
  • 4 bitter almonds
  • 1 sachet vanilla powder (or 8 g vanilla sugar)
  • 30 ml brandy
  • 1 tablespoon water (for caramel)

Instructions

  1. Preheat oven to 180°C (350°F).
  2. Grind walnuts, toasted hazelnuts, bitter almonds, and 30 g icing sugar until finely ground. Set aside.
  3. In a saucepan, combine milk and cream. Add 100 g icing sugar, vanilla, and brandy. Bring to a gentle boil.
  4. Gradually add semolina while stirring continuously. Cook until thickened and smooth.
  5. Remove from heat and stir in the ground nut mixture.
  6. Add egg yolks one at a time, mixing well after each addition.
  7. Whip egg whites to stiff peaks and gently fold into the semolina mixture.
  8. In a small saucepan, heat remaining 50 g icing sugar with 1 tablespoon water until golden caramel forms.
  9. Pour caramel into a pudding mold, coating bottom and sides evenly.
  10. Pour pudding mixture into the caramel-lined mold.
  11. Place mold in a larger baking dish and add hot water to create a bain-marie.
  12. Bake for 35 to 40 minutes until set and firm.
  13. Cool completely, then refrigerate at least 3 hours before serving cold.

Notes

  • Toast nuts before grinding for deeper flavor.
  • Almond extract can replace bitter almonds if needed.
  • Chill overnight for best texture and flavor.
  • Store refrigerated up to 3 days.
  • Freezing is not recommended as it may alter texture.

Nutrition

Find it online: https://savorymomskitchen.com/walnut-pudding/