📝 About This Recipe
A nostalgic cornerstone of Scandinavian comfort food, Mannagrynspudding transforms humble semolina into a cloud-like, custard-based delight. This traditional Swedish recipe balances the earthy sweetness of grains with the warmth of bitter almond and vanilla, baked until a golden crust forms on top. Whether enjoyed as a decadent weekend breakfast or a cozy afternoon treat, it offers a velvety texture that is both deeply satisfying and elegantly simple.
🥗 Ingredients
The Porridge Base
- 4 cups Whole Milk (full fat provides the best creaminess)
- 3/4 cup Semolina (Mannagryn) (fine or medium grind)
- 2 tablespoons Unsalted Butter (plus extra for greasing the dish)
- 1/2 teaspoon Salt (fine sea salt)
The Custard Mixture
- 3 large Eggs (at room temperature)
- 1/3 cup Granulated Sugar
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 2-3 drops Bitter Almond Extract (essential for that authentic Swedish flavor profile)
- 1/3 cup Raisins (optional; soak in warm water for 10 minutes before using)
Topping & Sauce
- 2 tablespoons Sliced Almonds (for a crunchy topping)
- 1.5 cups Frozen or Fresh Raspberries (for the traditional 'saftsås')
- 1/2 cup Water
- 2 tablespoons Powdered Sugar (adjust to taste)
- 1 teaspoon Lemon Juice (to brighten the sauce)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 1.5-quart baking dish with butter and set aside.
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2
In a heavy-bottomed saucepan, bring the 4 cups of milk and 1/2 teaspoon of salt to a gentle simmer over medium heat. Stir frequently to prevent the milk from scorching on the bottom.
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3
Once the milk is simmering, slowly whisk in the semolina in a steady stream. Continue to whisk constantly to ensure no lumps form.
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4
Reduce the heat to low and cook the porridge for 5-7 minutes, stirring often with a wooden spoon, until it has thickened significantly. Remove from heat.
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5
Stir in the 2 tablespoons of butter until melted and fully incorporated. Let the porridge cool slightly for about 10 minutes so it doesn't scramble the eggs in the next step.
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6
In a separate medium bowl, whisk the eggs and granulated sugar together until pale and slightly frothy.
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7
Add the vanilla bean paste and bitter almond extract to the egg mixture, whisking to combine.
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8
Temper the eggs by adding a small ladle of the warm semolina porridge into the egg mixture, whisking quickly. Gradually fold the rest of the porridge into the eggs until the batter is smooth.
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9
If using raisins, drain them and fold them gently into the batter. Pour the entire mixture into the prepared baking dish.
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10
Scatter the sliced almonds evenly across the top. Place the dish in the center of the oven and bake for 35-40 minutes, or until the pudding is set and the top is a beautiful golden brown.
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11
While the pudding bakes, prepare the sauce: Combine raspberries, water, and powdered sugar in a small saucepan. Simmer for 5-8 minutes until berries break down.
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12
Strain the sauce through a fine-mesh sieve to remove seeds, stir in the lemon juice, and let it cool to room temperature.
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13
Remove the pudding from the oven and let it rest for at least 10 minutes before serving. This allows the custard to firm up slightly for the perfect texture.
💡 Chef's Tips
Do not skip the bitter almond extract; it provides the signature 'Swedish' flavor that defines this dish. To prevent lumps, always pour the semolina in a very slow stream while whisking vigorously. If you prefer a lighter, soufflé-like texture, separate the eggs, mix the yolks into the porridge, and fold in stiffly beaten egg whites at the very end. For a gluten-free alternative, you can substitute the semolina with cream of rice, though the texture will be slightly smoother and less nutty.
🍽️ Serving Suggestions
Serve warm with a generous drizzle of the homemade raspberry coulis or a traditional Swedish 'saftsås' (fruit syrup). Pair with a cup of strong Swedish coffee (bryggkaffe) to balance the sweetness of the pudding. Add a dollop of lightly whipped cream on the side for an extra indulgent breakfast experience. In the summer, replace the sauce with a handful of fresh wild strawberries and a splash of cold milk.