Semolina pudding (not suitable for gluten free diets)

Semolina is a coarsely ground durum wheat and is particularly high in protein. It can be served as a breakfast porridge or pudding. As an option you can add permitted chopped fruit and nuts .e.g. pears and cashews. Andie writes ‘My kids love this – I serve it as a dessert and sometimes as a very quick meal, when I'm too lazy to cook or have nothing else in my pantry! ‘

1/2 cup of fine semolina

¾ cup of cold milk (or milk substitute e.g. oat, soy or rice milk or darifree)

3 cups of extra milk (depending on how fine the semolina is and how firm/runny you would like to eat it, you may need to add more or less milk)

1 tbsp sugar

Stir the semolina into the cold milk, so that it becomes a smooth texture, no lumps. Meanwhile heat up extra milk on the stove. When the milk is almost boiling, add the semolina mixture slowly and stir constantly to avoid lumps until boiling. When the semolina mixture thickens up, stir in the sugar and pour into serving bowls immediately. The semolina thickens as it cools and keeps well in the fridge for a couple of days. Sprinkle some sugar on top or drizzle with maple syrup. Serves 6. - thanks to Andie

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