Semolina Pudding
Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings.
Serves: 4
Ingredients.
- 30g Butter
- 750ml Milk
- 100g Semolina
- 100g Sugar
- Freshly Grated Cinnamon
- 2 Medium Egg Yolks
Method
Pre-heat the oven to Gas 4, 180 centigrade. Smear the inside of a large pudding basin generously with butter and set aside. Heat the milk until hot but not boiling. Remove from the heat and slowly add the semolina whisking with a baloon whisk. This should avoid the dreaded school pudding lumps! Once the semolina is added return to the heat and bring carefully to the boil stirring constantly and the mixture is smooth.
Remove from the heat again and stir in the cinnamon, butter, sugar and egg yolks and mix well. Transfer the mixture to the pudding basin, grate over some more cinnamon, and bake in the oven for 35 - 40 minutes.
Remove from the heat again and stir in the cinnamon, butter, sugar and egg yolks and mix well. Transfer the mixture to the pudding basin, grate over some more cinnamon, and bake in the oven for 35 - 40 minutes.