golden semolina pudding Recipe hsaba

1. 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.

2. 2

   Stir frequently until the semolina has turned golden brown.

3. 3

   Watch carefully so it does not burn.

4. 4

   Remove from the heat and pour into a large saucepan.

5. 5

   Mix in the remaining ingredients, except the poppy seeds.

6. 6

   Use a whisk to remove any lumps.

7. 7

   Over a moderate heat bring the mixture to the boil, stirring continuously.

8. 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.

9. 9

   You need to stir continuously throughout the cooking process.

10. 10

    As the mixture becomes thicker, it can be hard work.

11. 11

    I find it useful to recruit an extra pair of hands in the kitchen to help.

12. 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.

13. 13

    Pour the mixture into a cake tin or an oven-proof dish, approximately 22cm in diameter, which has been greased with oil.

14. 14

    Smooth over the surface with the back of a spoon so it is level.

15. 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.

16. 16

    Serve at room temperature.

* Per serving · 4 servings · Values may vary.