Comments:
Although the recipe is simple, it does involve stirring the mixture on the stove as it slowly comes to the boil and thickens. Preparation Time: 5 minutes Cooking Time: 10 minutes on top of stove, 30 minutes in oven, or 20 minutes on top of stove only. Number of servings: 4 Serving suggestions: Lots of people like it with jam - but on its own it is good too.
Ingredients
600ml milk
50gm semolina
25gm caster sugar
15g of butter
1 x 5ml spoon vanilla extract
Top Tips
Stir at regular intervals to prevent lumps forming.
If lumps do form, whisk gently, being careful not to spill the hot semolina.
Remember the semolina will continue to cook for 2 minutes once removed from the microwave, so leave to stand before serving.
All microwave ovens vary slightly, so if the semolina is not thick enough after the standing time, cook for an extra minute then check the consistency.
If it is not thick enough, repeat until it thickens.
Fair enough recipe but you are making life harder than it need be.
Follow the recipe until all the ingredients are in place and the mix is just simmering.
Now add a table spoon -no more- of boiling water.
The mix will thin dramatically and can now be safely stirred every 4 or so minutes.
After 30 the semolina will thicken again and be cooked.
This may seem a small point, but you will be amazed at how much can be done in those saved minutes.
Prepare now, eat later
Semolina can also be chilled for up to 24 hours and eaten cold.
It will set and become a blancmange-like consistency.
Alternatively it can be cooked then chilled, then reheated for a few minutes in the microwave.
Add a little more milk if it is too thick when reheated.
Oh the joys and terrors of a non-PC childhood. Life was never gentle.
Did taste good when you plucked up courage to try it though.
Tapioca
Tapioca is a starchy material produced from the root of the cassava plant, which is native to South America.
It is most usually found as small pearls, flakes, or powders, and is recognised for its neutral flavour and silky texture.
Tapioca is gluten-free and therefore popular in many gluten-free diets.
It is a common component in puddings, bubble tea (where it is used as chewy pearls), and soups and sauces.
It’s versatile, appearing in both sweet and savoury dishes, and has a gently chewy texture when cooked.
Come here for stuff you never knew (I didn’t either.)
@Bobbi I’m catching up on these foodie threads and it does amaze me as haven’t made some of these things in a lifetime, for the milk based puds I have a bain-marie that is in a box somewhere and forgot all about it. Last time I used it mum was ill and loves a rice pudding (who doesn’t?) my task was to deliver this as make it the same way as her mum my gran did. My dearly departed uncle called in to collect and told me he best take the whole pudding to mum but should try it for quality control, he destroyed about half of this saying aye soon as good as old Mary’s. That for me was the biggest compliment ever.
As I work with kids in care feel some educational days with these classics coming on. Thank you for the inspiration and its time to educate the future that everything doesn’t need to be flashy to be great.
Hi @Gnasher I think your looking for Sago it’s the frog spawn one, costs pennies to make properly and kids today pay fortunes for Bobba Teas which are basically the same thing.
