There are two mistakes in this pudding: not toasting the semolina and pouring the milk in all at once. Untoasted semolina leaves a raw taste, and milk added cold or too fast makes lumps. Keep the milk hot, add it a little at a time and do not stop stirring. The consistency should still be loose as it leaves the heat, because it pulls together as it cools.
Ingredients
For the dessert
For the top
Method
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Heat the milk
Heat the milk in a separate pan to just below boiling and keep it hot at the side of the hob.
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Toast the semolina
Melt the butter, add the semolina and toast over a low heat for 6 minutes, until its smell comes up and it takes a little colour.
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Add the milk
Add the hot milk in three goes, stirring each time. It will bubble up at the first pour; do not panic.
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Add the sugar
Add the sugar and vanilla and cook, stirring, for 10 minutes until it thickens.
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Check the consistency
It should flow from a spoon without being watery. Leave it slightly loose as you take it off the heat.
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Fill the dishes
Pour into serving dishes while hot and level the tops.
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Chill and decorate
Once at room temperature, chill for 2 hours and scatter with coconut, walnuts and cinnamon.
Tips
- Do not add the milk cold; that is usually the only cause of lumps.
- Do not over-toast the semolina, as browned semolina gives the pudding a burnt taste.
- Leave it slightly loose as it comes off the heat; it sets noticeably as it cools.
- If you do not want a skin, press cling film onto the surface while it is hot.
Nutrition
Values are per serving and approximate.