Whitworths Semolina 500g Delicious and ideal

Delicious and ideal for hot or cold puddings and desserts

A delicious low-fat food, Suitable for vegetarians

Suitable for vegetarian

Usage

Storage

Store in a cool dry place. Once opened keep in an airtight container.

Best before end: see the top of the pack

Recipes

Semolina Pudding

Ingredients

100g Whitworths Semolina

1.2 litres semi-skimmed milk

25g caster sugar

Cooking Instructions

Oven Cook:

1. Preheat the oven to 180°C (Fan 160°C), Gas Mark 4.

2. Stir 100g of semolina and 1.2 litres of semi-skimmed milk together in a medium-sized saucepan over medium heat and bring to a boil, stirring continuously.

3. Reduce the heat to low and simmer gently for 3 minutes, stirring continuously. Stir in 25g of caster sugar and transfer to a large deep-sided ovenproof dish, lightly greased with butter.

4. Bake in the centre of the preheated oven for 30 minutes, until a lightly browned skin has formed on the surface of the pudding.

Hob:

1. Stir 100g of semolina and 1.2 litres of semi-skimmed milk together in a medium-sized saucepan over medium heat and bring to a boil, stirring continuously.

2. Reduce the heat to low and gently simmer for 10 minutes, stirring regularly.

3. Stir in 25g of caster sugar and serve immediately.

Almond & Cherry Slices

Makes: 14 Slices

Preparation Time: 15 minutes

Cooking Time: 30-40 minutes

Ingredients:

85g unsalted butter

15g plain flour

225g ready to roll pastry

30ml cherry jam

50g Whitworths Semolina

50g Whitworths ground almonds

125g caster sugar

1 medium egg, beaten

1/4 tsp almond extract

15g Whitworths flaked almonds

Method:

1. Preheat the oven to 160°C (Fan 140°C), Gas Mark 3.

2. Use 10g of the butter to lightly grease a 28x18cm baking tray.

3. Lightly dust a work surface with the plain flour and roll out the pastry to a thickness of approximately 5mm.

4. Use the rolling pin to lift the pastry and place it over the baking tray. Press the pastry onto the base and sides of the tin and use a knife to trim around the edges.

5. Spread the jam evenly over base of the pastry.

6. Melt the remaining butter and mix together with the semolina, ground almonds, caster sugar, beaten egg and almond extract, in a large mixing bowl until evenly combined.

7. Pour the mixture into the pastry case and scatter the flaked almonds over the top.

8. Bake in the centre of the preheated oven to 30-40 minutes or until golden brown and the sponge is springy to touch.

9. Leave in the tin for 10 minutes before cutting into 14 slices.

To Serve:

Serve warm with vanilla custard or enjoy cold with a cup of tea.

Other Information

Full Product Name:

Semolina

Storage:

Store in a cool dry place. Once opened keep in an airtight container.

Best before end: see the top of the pack

Usage:

20 Servings