Semolina Pudding

Ingredients (serves 4)

• 600ml (2 1/4 cups) milk
• 115g (1/2 cup) caster sugar
• 65g (1/3 cup) semolina
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 90g (1/2 cup) sultanas
• 1 50g pkt flaked almonds
• 80ml (1/3 cup) thickened cream

Method

1. Preheat oven to 180°C. Combine the milk, sugar, semolina, cinnamon and cardamom in a medium saucepan. Bring to a simmer over medium-high heat. Reduce heat to low, add the sultanas and cook, uncovered, stirring often, for 12-14 minutes or until the mixture thickens slightly.
2. Meanwhile, spread the flaked almonds on a baking tray. Bake in preheated oven for 3-4 minutes or until light golden.
3. Add half the toasted almonds and half the cream to the semolina mixture, and stir to combine.
4. Divide the mixture among serving bowls, pour remaining cream over the top and sprinkle with remaining toasted almonds. Serve immediately.

Ingredients (serves 6)

• 25g (1/4 cup) flaked almonds
• 15g (3 tsp) butter
• 130g (2/3 cup) semolina
• 1.185L (4 3/4 cups) reduced-fat milk
• 80g (1/3 cup) caster sugar
• 1/2 vanilla bean, split lengthways
• 1 tsp ground cardamom
• 2 1/2 tbs currants
• 1/4 tsp ground nutmeg
• 1 tbs sultanas

Method

1. Preheat oven to 180°C. Spread the almonds over a baking tray and toast in preheated oven for 5-7 minutes or until golden. Transfer to a bowl and set aside.
2. Melt the butter in a medium saucepan over medium heat. Add the semolina and cook, stirring, for 4-5 minutes or until light golden. Transfer to a heatproof bowl.
3. Combine the milk and sugar in the pan. Use a small sharp knife to scrape seeds from vanilla bean into the milk mixture. Stir in the cardamom. Bring to the boil over medium-high heat. Add semolina and return to the boil, stirring constantly. Cook, uncovered, stirring, for 2-3 minutes or until mixture thickens.
4. Stir in 2 tbs each of almonds and currants. Spoon into heatproof serving bowls and set aside for 30 minutes to cool. Serve sprinkled with the nutmeg, remaining almonds and currants, and sultanas