Baked semolina pudding

Caroline

Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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4 Responses

  1. lucinda jolly says:

    This recipe doesnt work – followed it to a t and I got a soggy inedible mess

    • Caroline says:

      I’m sorry that it didn’t work out for you. A soggy inedible mess is exactly how I used to describe semolina but I have to say that this recipe changed my mind. If it’s too soggy for you, cook it a little longer. It is, admittedly, messy but baking it definitely helps with the appearance.

  2. Ann Buckley says:

    Caroline, my memory of Farola was a fluffy (like whisked egg white) mixture before it was baked in oven. Can you tell me if this recipe is like that. Please

    • Caroline says:

      I remember that, Ann! Farola was a branded version of semolina and, as I remember it, it was much finer than the semolina you’ll find hanging around pudding rice in shops these days. Similar, but not the same.

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