Spiced semolina with plums and red wine

Puddings and cakes

  • Serves: 4
  • Preparation time: 30 minutes
  • Cooking time: 15 minutes
Picking plums © Paul Watson

Picking plums


There is nothing wrong with semolina - it is a real thing of beauty if cooked properly.
This is a nice way of doing semolina as it is nice and rich from the cream and reminds me a little of custard. The plums go really well with this as the tartness helps cut that creamy richness and marries nicely with the spice, but you could use some re-hydrated dried fruits such as apricots or sultanas or anything you fancy.

For the semolina:

25g butter
50g semolina
1 tsp. ground mixed spice
The seeds from 1 vanilla pod
40g sugar
300ml milk
300ml double cream

For the plums:

12 plums – stones removed and cut into ¼
100g butter
100g sugar
100ml red wine

To garnish:

2 tbsp. flaked almonds - lightly toasted (optional)
Some crushed biscuits such as gingernut or shortbread


Firstly cook the plums.

  • Place all the ingredients in a roasting tray and bake at 180C until the plums are soft but still holding their shape.
  • You should also have a syrupy sauce in the tray as well.

Whilst the plums are in the oven make the semolina.

  • Place the milk and cream into a sauce pan and bring to a boil, remove from the heat and set to one side.
  • Next melt the butter in a saucepan and add the semolina, spices and the sugar, cooking on a medium heat for about 2 minutes.
  • Slowly add the milk/cream mixture to the semolina, a little at a time, ensuring all is incorporated before the next addition.
  • Once all the milk is added cook on a medium heat for about 5-6 minutes, stirring frequently.
  • Divide the semolina into 4 sundae glasses or bowls, spoon on the plums and top with the almonds or crushed biscuits.