Baked semolina pudding
A bag of semolina fell from the top shelf in the pantry, right on top of my head. That when I realised
a) I hadn’t had semolina for a long, long time,
b) it might be half-past time for a pantry clear out.
Disregarding option b immediately (cleaning! no fun), I went looking for a semolina pudding recipe. Nigella, Ottolenghi and our own Wholesome Ireland all have their own versions of this nursery classic but, on a weekday for an after school snack, I was after something simple. Semolina, along with rice pudding and Farola (different because it was branded semolina), was one of the milk puddings that my mother had on high rotation back in the days when we had desert after dinner. On a weeknight. Imagine!
I cooked this in two enamel dishes for my ravenous
beasts girls but it will easily serve four, not-so-starved people for pudding. We used to eat bowlsful straight from the pot – no egg or baking – with spoonfuls of jam (plum, if I could get to the rare jar in my Nana’s jam cupboard) so please do feel free to try that but, I have to tell you, some dark chocolate grated on top raises this dish to the sublime. So much so, that you’ll be hovering nearby, constantly asking “are you finished?” in the hopes that someone will leave you a chocolate flecked milky scraping. Next time I’m doing a portion for myself.
Baked semolina pudding
Perfect for for after school snackology.
Knob of butter
1 tablespoon of brown sugar – or your sweetner of choice
Caster sugar, to sprinkle (optional) and / or dark chocolate for grating over.
Preheat oven to 200C (180C fanbake) and butter two or four oven-proof dishes or ramekins.
Heat milk in a heavy based saucepan over a medium heat. Gradually whisk in semolina and a knob of butter.
Simmer for 10-15 minutes until thickened, cool slightly then sweeten to taste with the sugar and beat in the egg.
Divide between your buttered dishes and, if you want a sweet top, sprinkle lightly with caster sugar. Put puddings into the oven before you head out on the school run and hope to god that you don’t meet a chatty parent at the school gate.
Bake 25-30 mins until risen and brown on top. Serve to cranky post-school smallies, perhaps with a grating of dark chocolate on top, and enjoy 10 minutes silence.