By Tessa Kiros
This is a very homely, satisfying winter dessert, which you can make even simpler by leaving out the sultanas and liqueur. Also, you can serve this plain without the chocolate, slightly warm and cut into squares or diamond shapes.
Preheat the oven to 180°C (350°F/Gas 4). Soak the sultanas in the Marsala in a small bowl.
Put the milk with the water into a saucepan to boil. Just as it comes to the boil, add the semolina in a thin steady stream, mixing continuously with a wooden spoon to prevent lumps formi