Almond and Semolina Custard

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.


  • 2 tbsp butter
  • 150g/6oz almonds, blanched and flaked
  • 150g/6oz fine semolina
  • 115g/4oz sugar
  • 900ml/1 ½ pints milk
  • 1 tsp lemon zest cinnamon


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 cinnamon and serve warm.