1 pt (568 ml) milk
knob of butter
60 ml (4 level thsps) semolina
1/4 cup (4 Tbls) 50 g sugar
knob of butter
60 ml (4 level thsps) semolina
1/4 cup (4 Tbls) 50 g sugar
method
1. Heat the milk and butter and sprinkle on the semolina.
2. Continue to heat until the milk boils and the mixture thickens, and cook for a further 2 - 3 minutes, until the grain is clear, stirring all the time.
3. Remove from the heat and stir in the sugar.
4. Pour the pudding into a greased ovenproof dish and bake in the oven at 200°C (400°F) mark 6 for about 30 minutes, till lightly browned.
2. Continue to heat until the milk boils and the mixture thickens, and cook for a further 2 - 3 minutes, until the grain is clear, stirring all the time.
3. Remove from the heat and stir in the sugar.
4. Pour the pudding into a greased ovenproof dish and bake in the oven at 200°C (400°F) mark 6 for about 30 minutes, till lightly browned.
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