6–8 months
Semolina porridge
BreakfastPrep 2 minCook 10 minPortions: 1
Ingredients
- 2 tablespoons of fine semolina
- 150 ml water
Method
- Heat the water over a low heat.
- Add the semolina a little at a time, stirring constantly so no lumps form.
- Cook until the semolina has swollen completely and is porridge-like; add no sugar.
- Let it cool and check the temperature on your own wrist before giving it to your baby.
Texture
Soft and thick enough to stay on the spoon, with no firm lumps of semolina left.
Serving
Serve warm. Introduce foods that can trigger an allergic reaction one at a time and in small amounts, so you can spot any reaction.
Preparing for choking safety
Semolina is made from wheat and a dry lump is a risk, so stir constantly and cook until it has swollen completely.
Key nutrients
CarbohydrateProtein
Storage
Serve as soon as it is made. If you want to keep what is left over, refrigerate it and use it within 2 days. Throw away a half-eaten portion rather than storing or reheating it.
Safety
Your baby should be sitting upright and someone should stay with them while they eat. Add no salt, sugar or honey; honey is not given before one year. Babies do not all manage the same texture at the same age — follow your baby's pace rather than pushing. If your baby has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods.
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Recipes are a suggestion; they do not replace breast milk, formula, or your child's own feeding plan. If there is an allergy or a specific dietary situation, speak with a health professional.