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Almond and Semolina Custard
Appears in
By Jennifer Paterson and Clarissa Dickson Wright
Published 1998
Even at school, where I was scorned for it, I liked semolina and, as an adult, I like this pudding for its subtle sophisticated flavour. I have weaned many people from their childhood aversion with this dish, so do try it please.
Ingredients
2 tbsp 150 g 6 oz
Method
Heat butter gently in a saucepan. Toss in almonds and fry until they begin to colour, add semolina and stir over the heat until it begins to colour. In another pan dissolve the sugar in the milk, bring to the boil and add lemon zest. Pour milk over the semolina and almonds, allow to thicken stirring constantly, and cook for a further minute. Pour the mixture on to saucers, sprinkle with cinnamo