Frances Bissell

Semolina Pudding with Redcurrant Sauce

Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

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 school. Hot or cold, this is an excellent pudding. I use redcurrants to serve with my version.

Ingredients

  • ½ pt / 280 ml milk
  • 1 oz / 30 g semolina
  • caster sugar
  • 3 tbsp single cream
  • 4 oz / 110 g redcurrants, removed from stalks and washed
  • 2–3 tbsp water
  • 4 sprigs of redcurrants, to decorate

Method

Mix a couple of spoonfuls of milk with the semolina to make a paste. Bring the rest of the milk to the boil, and stir in the semolina paste. Lower the heat, and cook very gently for about 10 minutes. Remove from the heat, and sweeten with caster sugar to taste. Stir in the cream until thoroughly mixed, and pour into glasses or small bowls. Cover, cool and then chill until ready to serve. Put the redcurrants in a saucepan with the water. Cook until just soft, and then stir in 2–3 oz / 60–85 g caster sugar until dissolved. Sieve and allow to cool. Run a thin layer of the sauce over the semolina, and chill until ready to serve. Decorate with fresh berries.

Variations

Raspberries, strawberries and other berry fruits can be used instead of the redcurrants.

© 1995 Frances Bissell. All rights reserved.