Serves: 4-6 - Time:
I might have already waxed lyrical about my love of semolina puddings so it only seemed right to try and cook a chocolate version. In fact I can’t believe it has taken me this long to try and recreate the only thing I liked at school. My school pudding was delicious but certainly didn’t have most of a jar of choc hazelnut spread stirred through it. You could sprinkle more cocoa over the pudding and serve it with pouring cream but it is just as good on its own. It is even delicious cold.
- Butter for greasing
- 700ml milk
- 200ml double cream
- 85g semolina
- 60g caster sugar
- 2 tablespoons cocoa powder, sifted
- 6 tablespoons chocolate hazelnut spread
- Heat the oven to 180˚c, fan oven 160˚c, mark 4. Grease an ovenproof dish with a little butter. Pour the milk and cream into a saucepan and bring to just below boiling point.
- Mix the semolina, sugar and cocoa in a small bowl. Sprinkle the mixture over the hot milk and cream, whisking to prevent lumps forming. Cook, stirring over a low to moderate heat, for about 5 minutes until the semolina is smooth and thick.
- Take off the heat and stir in three tablespoon of the chocolate hazelnut spread. Pour into the prepared dish. Dot the remaining spread over the pudding and swirl carelessly. Bake in the oven for about 25 minutes. Leave for 5 minutes at room temperature before serving.