Food & Cooking Recipes Dessert & Treats Recipes Cranberry Semolina Pudding Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes 8 individual puddings or 1 large pudding Cranberry-filled semolina puddings are served with cranberry coulis and candied orange zest. Ingredients 4 cups milk 1 vanilla bean, split lengthwise and scraped Zest of 1 orange ½ cup sugar 1 cup couscous 3 large egg yolks 1 teaspoon baking soda 1 cup dried cranberries Cranberry Coulis for Cranberry Semolina Pudding Candied orange zest, for garnish (optional) Directions Butter eight 4-ounce ramekins or one 7-cup pudding mold or bowl; set aside. In a medium saucepan set over medium heat, bring milk to a boil. Add vanilla bean and seed scrapings, orange zest, and sugar. Remove pan from heat, and cover. Let stand 30 minutes. Discard vanilla bean. Return mixture to a boil over medium heat. Stir in couscous. Return mixture to a simmer, and cook 10 minutes. Remove pan from heat, and cover. Set aside until couscous absorbs all liquid, about 15 minutes. Heat oven to 350 degrees. Add egg yolks, baking soda, and cranberries into couscous; stir to combine. Divide batter among ramekins, and place them in a roasting pan. Transfer the pan to the oven and pour boiling water into roasting pan so it comes halfway up sides of ramekins. Bake until puddings are set, 35 to 40 minutes. Add more boiling water to pan as necessary to maintain water level. Set aside to cool slightly. When ready to serve, invert puddings onto serving plates. Top with cranberry coulis, and garnish with candied orange zest. Cook's Notes Couscous is a tiny pasta made from semolina. Rate it Print