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Nutella Semolina Meringue Pudding in an oval shaped red casserole dish, on a red gingham cloth
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5 from 1 vote

Chocolate Semolina Pudding with Hazelnut Meringue

Delicious traditional comfort pudding, proper old school dinners style.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert, pudding
Cuisine: British Style, North American Style
Keyword: chocolate meringue, chocolate pudding, chocolate semolina, nutella pudding, semolina pudding
Servings: 6
Calories: 278kcal

Ingredients

For the chocolate semolina

  • 600 ml semi skimmed milk
  • 100 g Nutella
  • 25 g cocoa powder
  • 25 g caster sugar (superfine baking sugar) I used some infused with vanilla
  • 50 g semolina

For the meringue

  • 2 large egg whites
  • 80 g caster sugar (superfine baking sugar)
  • 25 g finely chopped hazelnuts plus a few extra roughly chopped ones to scatter over the top

Instructions

  • Preheat the oven to gas 5 / 190c.
  • Pour the milk into the casserole dish and add the Nutella, cocoa powder, caster sugar and semolina. Over a medium heat stir with a silicone spatula or wooden spoon until the ingredients dissolve completely. Allow the mixture to come to the boil then simmer for two minutes stirring all the time.
  • Bake the chocolate semolina pudding in the oven with the lid on for 15 minutes then take the casserole out and reduce the temperature to gas 3 / 160c.
  • Meanwhile using an electric mixer beat the egg whites to a foam then gradually add the rest of the caster sugar and beat until you have a soft peak meringue. Fold in the finely chopped hazelnuts and use the spatula to spread the meringue over the chocolate semolina pudding.
  • Bake for 15 minutes until nicely golden on top, scatter over a few roughly chopped hazelnuts and serve.