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Warm, cozy, and lightly sweet, this baked citrus pudding has a creamy texture with beautifully golden edges. Perfect for breakfast, dessert, or an afternoon treat with coffee or tea.
This orange semolina baked pudding is one of those cozy desserts that feels humble in the best possible way. The creamy semolina pudding bakes into something lightly custardy with beautifully golden edges, while the citrus brings a bright, fragrant contrast that keeps everything from feeling too rich. I especially love making this during mandarin and clementine season because the sweet citrus flavor pairs so well with the warm vanilla and bay leaf-infused semolina. It’s the kind of dessert that works just as well after dinner as it does alongside coffee or tea in the morning. Warm, comforting, lightly sweet, and incredibly satisfying.
Why You’ll Like This Recipe
It’s warm, cozy, and comforting without being overly sweet.
The citrus flavor keeps the pudding fresh and bright.
Semolina creates a creamy texture with deliciously golden edges after baking.
It’s a wonderful way to use seasonal mandarins, clementines, or small oranges.
The recipe can be prepared ahead for easy entertaining.
It works beautifully as both dessert and breakfast.
The ingredients are simple and pantry-friendly.
Ingredients and Substitutions
Mandarin oranges – Mandarin oranges, clementines, tangerines, or other sweet thin-skinned oranges work beautifully here. Avoid very bitter oranges unless you enjoy a stronger citrus bitterness.
Sugar – Regular granulated sugar works best, but you can substitute with caster sugar. Coconut sugar can also be used, though it will give the pudding a darker color and deeper caramel flavor.
Honey – Adds gentle floral sweetness and helps the oranges glaze beautifully. Maple syrup or agave nectar can be used instead.
Bay leaves – Fresh bay leaves provide a softer floral aroma, while dried bay leaves have a stronger herbal note. You can omit them if needed, but they add wonderful depth.
Whole milk – Whole milk gives the creamiest texture. I don’t recommend using low-fat milk here.
Fine semolina flour – Fine semolina creates the smoothest texture. Coarser semolina will still work but gives a more textured pudding.
Unsalted butter – Adds richness and silkiness. Salted butter can be used by slightly reducing the added salt.
Orange zest – Intensifies the citrus aroma. Lemon zest can also be added for extra brightness.
Eggs – Help the pudding set and create a custardy texture.
Almonds or pine nuts – Add a lovely crunch. Pistachios or hazelnuts are also delicious.
Tips for Success
Blanch the oranges first Briefly boiling the orange slices helps remove bitterness from the rind while keeping the citrus flavor intact.
Slice the oranges thinly Thin slices soften better during simmering and bake more evenly into the pudding.
Whisk the semolina continuously Gradually adding the semolina while whisking prevents lumps from forming.
Do not overbake The center should be set but still slightly soft when removed from the oven. The pudding will continue to firm up as it cools.
Use a shallow baking dish A shallow dish allows more surface area for those delicious golden edges.
Let it cool slightly before serving The texture becomes creamier and more stable after resting for 15–20 minutes.
Save some syrup for brushing Brushing the citrus syrup on top midway through baking gives the pudding a glossy finish and deeper orange flavor.
What to Serve This With
A cup of hot coffee or espresso
Earl Grey or chamomile tea
Greek yogurt for breakfast
Lightly whipped cream
Vanilla ice cream
Fresh berries
A drizzle of extra honey
Storage & Reheating
This pudding is best enjoyed the same day while still slightly warm.
Store leftovers covered tightly in the refrigerator for up to 3 days.
Reheat individual portions in the microwave until warm.
To reheat in the oven, cover with foil and warm at 350 F for 10–15 minutes.
Frequently Asked Questions
Can I use larger oranges? Yes, but slice them very thinly and remove any seeds. Larger oranges may have thicker rinds and slightly more bitterness.
Can I make this ahead? Yes. Assemble the pudding up to 24 hours ahead and refrigerate before baking.
Can I freeze it? No, freezing will change the texture of the pudding
Why did my pudding become lumpy? The semolina likely wasn’t whisked continuously while being added to the milk.
Can I make it dairy-free? Yes. Use plant-based milk and dairy-free butter, though the texture may be slightly softer.
Is semolina the same as semolina flour? Fine semolina flour is ideal here because it creates a smoother pudding texture.
This orange semolina baked pudding is simple, cozy comfort food at its finest. The creamy semolina, fragrant citrus, and caramelized golden edges make it feel rustic yet elegant at the same time. I especially love how versatile it is—you can serve it as a casual breakfast, afternoon snack, or comforting dessert. If you enjoy citrus desserts that aren’t overly sweet, this is definitely one to keep in your seasonal baking rotation.
Preheat the oven to 425 F (220 C) for conventional oven. For a convection oven, please lower the temperature by 20 F (15 C). Brush a soft butter on the bottom and the sides of a 1-quart (4-cup capacity) shallow baking dish
Position the oven rack at the upper 3rd of the oven
You can also use 8-inch round pan, 9-inch pie plate, or 8 x 6 inch rectangular baking dish. You can also double the recipe and use a 2-quart baking dish instead. Baking time remains the same.
Prepare the oranges:
Cut the unpeeled oranges into thin slices. Place the orange slices with about 1/2 cup of water into a saucepan and bring to a boil and then immediately dis10 g honeyard the boiling water. This is to get rid of the bitter taste of the rind.
85 g mandarin orange
Place the orange slices back into the pan, add 1 Tbsp sugar, 1 1/2 tsp honey, and 1 bay leaf (or 2 dried bay leaves) in the pan. Add water just enough to barely covering the oranges. Bring to a simmer and then lower the heat to let it gently simmer for about 15 minutes or so or until the oranges are slightly translucent
12 ½ g sugar, 5 g honey, 1 fresh bay leaves
Transfer the orange slices and syrup to a small bowl to let it cool down completely.
Cook the semolina:
To the same saucepan, add milk, salt, the rest of the sugar, honey, and bay leaf. Bring to a boil and whisk to make sure sugar and honey has dissolved.
37 ½ g sugar, 5 g honey, 1 fresh bay leaves, 360 g whole milk, 34 g fine semolina flour, 1/8 tsp salt
Gradually add the semolina flour while whisking
Cook until the mixture is bubbling and thickened, about 5 minutes.
Remove from the heat and add butter, vanilla extract, orange zest, and continue to mix until butter is melted and incorporated. Remove the bay leaves from the porridge
Add the egg into the semolina porridge, one at a time
100 g eggs
Stir until combined before adding another one
Scrape the semolina mixture into the prepared baking dish. Smooth the top with a rubber spatula. Arrange the orange slices on top of the pudding. Reserve the syrup for later
You can prepare ahead up to this point. Cover with a cling wrap and put in the fridge for up to 24 hours. Get it out from the fridge while the oven is preheating and bake according to the instruction. It may take an extra minute or two to bake.
Baking:
Place the baking dish in the positioned rack and bake for 15-20 minutes. The edges will puff up and the center will set but still pale in color
Remove from the oven and brush the reserved syrup all over the top of the pudding. You may or may not use all of them. Sprinkle with chopped nuts
Return it to the oven and bake for another 15-20 minutes or until the edges are deeply golden brown
To serve:
Remove from the oven and let it cool down for about 15-20 minutes before serving. Serve it warm or at room temperature
How to store:
The pudding is best served on the same day, but if you do have leftover, let it cool down completely and cover tightly with a cling wrap or transfer to an air-tight container and store in the fridge
Simply reheat in the microwave until warm or cover with a foil and reheat in the oven at 350 F for 10-15 minutes or until just warm through
*Nutrition facts are just estimates and calculated using online tools*
Nutrition Facts
Orange Semolina Baked Pudding
Serving Size
1 serving
Amount per Serving
Calories
241
% Daily Value*
Fat
11
g
17
%
Saturated Fat
6
g
38
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
119
mg
40
%
Sodium
145
mg
6
%
Potassium
225
mg
6
%
Carbohydrates
28
g
9
%
Fiber
1
g
4
%
Sugar
21
g
23
%
Protein
7
g
14
%
Vitamin A
611
IU
12
%
Vitamin C
6
mg
7
%
Calcium
137
mg
14
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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