Baked semolina with jam sauce

Method

1. Preheat the oven to 200°C/gas 6.

2. Heat the milk, cream and butter together in a saucepan. Sprinkle the semolina over the hot milk mixture and heat, stirring, until the milk boils and the mixture thickens.

3. Cook for a further 2-3 minutes, stirring, until the semolina becomes clear.

4. Keep stirring and remove from the heat. Stir in the caster sugar.

5. Pour the semolina mixture into a buttered ovenproof dish. Bake the semolina for 30 minutes, until lightly browned.

6. Just before the pudding is ready, make the jam sauce. Sieve the jam into a saucepan. Add the raspberries and warm through gently.

7. Serve the semolina pudding with the warm jam sauce.

Comments                        add a comment

Be the first to add a comment...

Ingredients

425ml Milk
150ml double cream
25g Butter
4 tbsp Semolina
55g caster sugar

For the jam sauce:

5 tbsp raspberry or strawberry jam
1 punnet of Raspberries

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Afternoon tea, curry cookery courses and more!
Special offers on wine
Save money on shopping bills