Baked semolina with jam sauce
By: Lotte Duncan From: Good Food Live
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Baked semolina with jam sauce
- Prep time:
- 5 mins
- Cook time:
- 40 mins
- Serves:
- 4
For a traditional nursery treat try Lotte Duncan's simple recipe for a warming semolina pudding, ideal for cold weather eating
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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.
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.
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