Spiced semolina with plums and red wine
Puddings and cakes
- Serves: 4
- Preparation time: 30 minutes
- Cooking time: 15 minutes
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:
1 tsp. ground mixed spice
The seeds from 1 vanilla pod
300ml double cream
For the plums:
12 plums – stones removed and cut into ¼
100ml red wine
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.