Today, Sunday, is a dampy rainy kind of a day. The sort of a day that makes me want to pull the duvet back over my head and pretend it never started. Today calls for comfort food. This is a traditional, old style, stick-to-your-ribs semolina pudding, it’s frugal and easy to make with just 3 core ingredients.
You’ll find semolina flour in the tinned fruit section of Irish supermarkets. It’s expensive enough but you won’t need very much to make this dessert. OR you can copy me and stock up on large bags of fine semolina flour in the Asian Supermarket and lug it home on the train. It’s worth it. I got 1.5kg last week for €3.49. This is going to last me for ages.
I use semolina as a crumb coating for the likes of chicken nuggets and it’s essential in pizza making. Then there is this semolina pudding. which conjures up great childhood memories of eating big comforting spoons and working the spoon around the dish so that you got a bit of sweet jam at the very last minute.
Semolina Pudding (serves 5)
- 500ml of milk
- 150g fine semolina
- 30g sugar
- 1 teaspoon vanilla extract
- Jam of your choice to serve
Heat the milk gently in a large saucepan on a medium heat until it’s just beyond body temperature. This will speed up the cooking process.
Pour the semolina into the milk and using a metal whisk gently stir the milk and semolina continuously. Keep the saucepan over the heat but turn it down slightly. Keep on stirring until the semolina pudding thickens and begins to bubble. It should take approximately 7 minutes or so.
Stir in the sugar and then the vanilla extract. You can immediately serve this pudding OR you can pour the contents of the saucepan into a greased heavy baking dish. Then bake the pudding in the oven for 20 minutes at 200 degrees Celsius (fan oven). This creates the magic, caramelised skin on top which is prized in our family.