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Semolina pudding with currants
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ingredients:
  • 25g (1/4 cup) flaked almonds
  • 15g (3 tsp) butter
  • 130g (2/3 cup) semolina
  • 1.185L (4 3/4 cups) reduced-fat milk
  • 80g (1/3 cup) caster sugar
  • 1/2 vanilla bean, split lengthways
  • 1 tsp ground cardamom
  • 50.00 ml currants
  • 0.63 gm ground nutmeg
  • 13.60 gm sultanas
Instructions:
  • Preheat your oven to 180°C. Spread the almonds on a baking tray and toast until golden, about 5-7 minutes. Transfer the toasted almonds to a bowl and set aside.
  • In a medium saucepan over medium heat, melt the butter until sizzling. Stir in the semolina and cook for 4-5 minutes until it turns a lovely light golden hue. Transfer the mixture to a heatproof bowl to cool.
  • In a saucepan, mix together the milk and sugar. Scrape the vanilla bean seeds into the mixture using a sharp knife. Stir in the cardamom and bring to a boil over medium-high heat. Add the semolina, stir constantly, and bring back to a boil. Cook without cover, stirring, for 2-3 minutes until the mixture thickens.
  • Mix in 2 tablespoons each of almonds and currants. Transfer the mixture into heatproof serving bowls and let it cool for 30 minutes. Sprinkle with nutmeg, the remaining almonds and currants, and sultanas before serving.

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