Semolina

semolina and strawberries

When I was a child, milk based puddings popped up regularly on the menu at home. Rice pudding, angel delight, custard and of course, semolina.

I haven’t eaten semolina pudding for decades, but always have a bag of the stuff in, as I add a little to shortbread biscuits.  More recently though I have joined the terribly fashionable crowd, and started buying semolina to shake onto my par boiled potatoes before popping them in the oven to roast.  I know, marvellous.  To be fair it does give the potato an amazing crunch if the fat is hot enough.  Goose fat, naturally.

Today, as we were shopping for a few bits and pieces, the wee boy asked if we could buy a block of jelly cubes.  As we hovered in the puddings section of the supermarket, I looked up and saw a box of semolina, so, out of curiosity, had a look to see how it was made.

During my childhood, semolina was always made on the hob, then put into a buttered dish with a few extra knobs of butter and nutmeg grated on top.  But did you know it tastes as delicious just cooked on the hob?  In fact, hot or cold, it’s quite the pudding.  It takes just three ingredients to make, 100g semolina, 1 litre of milk and only 25g castor sugar.

When I look at all the prepared puddings, such as low fat yoghurts, ready made jellies, etc. and how much sugar they contain, I am flabbergasted that more people aren’t substituting them for more home made milk puddings.  They are absolutely delicious.

Anyway, the wee boy and I have spent the afternoon in our pretend cooksTV kitchen, experimenting with semolina.  We have tried it both hot and cold, with and without fruit, with and without vanilla (much better without), with and without nutmeg (lovely either way) and with and without jam mixed in ( which most definitely reminded me of school dinners).

It’s been a fun afternoon, with more than a hint of nostalgia and a taste of home thrown in.  Perfect.

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