• 4servings
  • 40minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 425 ml milk

  2. 150 ml double cream

  3. 25 g butter

  4. 4 tbsp semolina

  5. 55 g caster sugar

  6. 5 tbsp raspberry or strawberry jam

  7. 1 punnet of raspberries

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200°C/gas 6.

  2. Heat the milk, cream and butter together in a saucepan. Sprinkle the semolina over the hot milk mixture and heat, stirring, until the milk boils and the mixture thickens.

  3. Cook for a further 2-3 minutes, stirring, until the semolina becomes clear.

  4. Keep stirring and remove from the heat. Stir in the caster sugar.

  5. Pour the semolina mixture into a buttered ovenproof dish. Bake the semolina for 30 minutes, until lightly browned.

  6. Just before the pudding is ready, make the jam sauce. Sieve the jam into a saucepan. Add the raspberries and warm through gently.

  7. Serve the semolina pudding with the warm jam sauce.


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