Semolina Pudding with Redcurrant Sauce

The first time I was served semolina pudding in a grand restaurant I thought the chef was having a joke at my expense. Although it was called flameri de sémoule, semolina pud is what it was. Since then I have come across it several times, and I must confess, I have enjoyed it. Each time it has been served chilled in a small glass dish or ramekin with a tiny amount of delicious sauce poured over and around it. How different from the bowls of wallpaper paste one used to be served at