Semolina

When I think of Semolina, my mind immediately casts back to my school days and the semolina we used to eat during school dinners. We used to have it twice a week, once with jam and once as a chocolate semolina pudding. The semolina served at school was never amazing, it was always ether too runny, too stodgy or not sweet enough. I think this is the reason I have steered clear of making semolina for so long, but as the cold weather begins to arrive, I am trying to find warm puddings to serve to the family and as I had some semolina to use up from another recipe, I thought I would give it a go.

I must say that I was pleasantly surprised with how my pudding turned out. The semolina tasted really light and warmed us all up. I served our semolina with jam, but some other good ingredients to include in semolina are chocolate, sultanas and golden syrup, or in fact, anything you fancy. For little ones who aren't keen on trying new foods, maybe something like edible glitter or some sprinkles might entice them to give it a go. Thankfully, my two aren't too fussy and so wolfed theirs down at tea time.

So this got me thinking, what were your best or worst school dinner memories and have you cooked the dish as an adult to see if it is improved, or did it put you off for life?

Semolina

Ingredients
700 ml Milk
50g Semolina
35g Caster Sugar
25g Butter
1tsp Cinnamon
1tsp Nutmeg

Method

1. Heat the milk in a pan until luke warm.
2. Stir in the semolina slowly and continue to stir until it comes to the boil and thickens.
3. Add the sugar, butter and cinnamon and stir until the butter is melted and the ingredients are combined.
4. Remove from the heat and transfer into a greased ovenproof dish.
5. Sprinkle the nutmeg over the top.
6. Cook at 160 degrees for about 30 minutes or until the skin looks set on the top.