Serves: 6 - Time:
I read in the paper recently that semolina was on the “endangered food” list. Tripe topped the list which, frankly, is not that surprising, but it saddened me to see semolina has fallen out of fashion. I have a feeling it is to do with memories of school lunches –the dreaded (not to me though) bowl of white gloop, reminiscent of something out of Oliver Twist. Apart from chocolate sponge and custard, it was about the only food I did eat at school but then I have a great fondness for all milky puddings- even sago. Therefore I have made it my mission to spread the love and make semolina great again. Come on millennials-get baking.
- 700ml whole milk
- 200ml double cream
- 30g unsalted butter, plus extra for buttering the dish
- 75g golden caster sugar
- 85g fine semolina
- 1 teaspoon vanilla paste or extract
- 6 tablespoons strawberry jam
- To serve clotted cream and extra jam
- Heat the oven to 180˚c, fan oven 160 ˚c, mark 4. Heat the milk, cream and butter in a saucepan and stir until the butter has melted. Mix the sugar with the semolina and, with a balloon whisk, sprinkle this mixture over the hot milky liquid. Continue to whisk over a low to moderate heat until the mixture thickens, about 5-6 minutes. Stir in the vanilla paste or extract.
- Spoon the semolina into a buttered ovenproof dish and dollop over the strawberry jam. Swirl the jam with a knife and bake in the oven for about 25 minutes until set and golden brown. Leave for 5-6 minutes before serving, with clotted cream and extra jam.