After the autumnal casserole on Sunday I made an old-fashioned semolina pudding for dessert. I vaguely remember mother (or maybe grandmother?) making one with raisins when I was a child. I am no fan of warm raisins so I made mine without and served it with strawberry jam. It was the first time I made it myself, and I liked, it is a very comforting dessert, but Christopher didn’t like it much. He had pictured it as sweeter and more like the semolina porridge his mother just to make for him as a child. It starts off with the porridge, but it sets in the oven.
Semolina pudding, serves 2-3
450 ml milk
75 ml semolina
a pinch of salt
1/2 tbsp butter
some lemon peel
75 ml granulated or caster sugar
50 ml double cream
Start off by making semolina porridge. Bring the milk to a boil, then add the semolina and salt. Add raisins if you prefer. Cook the porridge slowly while stirring for 3 minutes. Add the butter and lemon peel. Put aside and leave to cool.
Add sugar (I used double the amount), egg and cream (which I whipped lightly before adding, but I don’t think that’s necessary). Pour the mixture into a buttered ovenproof dish and bake in the middle of the oven for 30 minutes in 200C. Serve with strawberry conserve and maybe some whipped cream.