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1
Pour the semolina on to a baking sheet or frying pan and roast over moderate heat or under the grill for 5-10 minutes.
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2
Stir frequently until the semolina has turned golden brown.
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3
Watch carefully so it does not burn.
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4
Remove from the heat and pour into a large saucepan.
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5
Mix in the remaining ingredients, except the poppy seeds.
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6
Use a whisk to remove any lumps.
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7
Over a moderate heat bring the mixture to the boil, stirring continuously.
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8
Soon you will notice the mixture beginning to thicken and at the first sign of bubbles appearing, turn down the heat to the lowest setting.
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9
You need to stir continuously throughout the cooking process.
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10
As the mixture becomes thicker, it can be hard work.
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11
I find it useful to recruit an extra pair of hands in the kitchen to help.
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12
Continue to simmer very gently for 8-10 minutes until the mixture starts to clump together and comes away from the sides of the pan easily.
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13
Pour the mixture into a cake tin or an oven-proof dish, approximately 22cm in diameter, which has been greased with oil.
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14
Smooth over the surface with the back of a spoon so it is level.
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15
Sprinkle the poppy seeds and place under a hot grill for 8-10 minutes until the top is golden and some cracks appear on the surface.
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16
Serve at room temperature.
