By Gary Rhodes
We’ve all eaten semolina pudding with jam, which probably often tasted like glue. This semolina recipe is very different and finishes with a texture similar to a baked cheesecake, with a slightly different taste.
Pre-heat the oven to 180°C/350°F/gas 4 and grease a
Roll out the pastry and use to line the flan tin or ring. Line the pastry with greaseproof