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One last British old time recipe especially popular in the autumn/winter

Semolina Pudding

You can use coarsely ground rice, oatmeal, a small sago or cornmeal instead of semolina if you prefer

35 fl oz milk
3oz Semolina
Pinch of salt
2 – 3 oz caster sugar
Butter for greasing

Warm the milk in heavy bottomed saucepan. Add any solid flavouring if used to the milk and infuse for about 10 mins. Then remove

Sprinkle the semolina on to the milk stirring quickly to prevent the formation of lumps, Bring to simmering point, stirring all the time. Continue stirring and simmer for 15 – 20 mins or until the grain is transparent and cooked through.

Stir in the salt, sugar and any flavouring essence if used.

Serve the creamed semolina hot cold or pour into a well buttered 2 ½ quart pie dish and bake at 350F gas 4 for 20 – 30 mins until the top has browned.

Serves 6

Mrs Beeton Tip: Grated citrus rind, ground cinnamon, allspice or grated nutmeg may be added to the above puddings. Flavouring essences or liqueurs are equally suitable. A pinch of salt improves the flavour of all puddings.

Snugs tip: Lovely hot or cold with a spoonful of jam in particular strawberry or raspberry