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Baked Semolina Pudding (Manna Casserole)

A dish straight out of preschool — the sweet taste of a carefree childhood! This baked semolina pudding is one of the warmest, most tender memories so many of us carry into adulthood. It's easy to make and pairs with all kinds of toppings — condensed milk, jam, melted chocolate, whatever you dream up. It's perfect on its own, or as a way to use up leftover semolina porridge.

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Semolina casserole
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 16 % 4 g
Fats 16 % 4 g
Carbohydrates 68 % 17 g
121 kcal
GI: 11 / 56 / 33
  • Combine the milk and water in a heavy-bottomed saucepan and set it over the heat to come to a boil. Don't wander off — if the milk boils over, you'll have a mess to scrub off the stovetop. As soon as it boils, turn the heat to low and pour in the semolina in a thin stream, stirring constantly. Cook the porridge until done (semolina takes about 9 minutes). Once it starts to thicken, add the sugar and stir to dissolve it evenly. Cook the porridge down until it's very thick — too thick to want to eat warm and runny. Take the pan off the heat and let it cool. You can speed this up by setting the pan out on a cold balcony in winter, or lowering it into a bowl of ice water. While it cools, heat the oven to 350°F (180°C). Crack the egg into a deep bowl and beat it with a whisk or mixer. Pour the beaten egg into the warm porridge — it shouldn't be fully cold, just cool enough that the egg won't scramble. Stir until completely smooth. Grease a baking dish with a little butter or oil and dust it with semolina (a "French coat") so the pudding releases easily once cooled. Spread the semolina mixture into the dish and smooth the top with a spoon. Brush a layer of sour cream over the top and bake for 30 minutes. Once the surface turns golden, cover it with foil so it doesn't scorch. Take the dish out of the oven, cool it completely, and only then turn it out and cut into portions. Garnish as you like and serve with jam or any other sweet topping. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Sour cream with 30% fat content - 340  kcal/100g
  • Sour cream with 25% fat content - 284  kcal/100g
  • Sour cream with 20 % fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Semolina - 340  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Water - 0  kcal/100g

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