Description
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
