As well as being a comforting dessert, semolina makes a delicious, nourishing breakfast when served with fruit.
My Nan used to make this all the time for the grandkids. It’s a bit of a retro dish, you don’t see it around much anymore. It’s a great one to have as an alternative to porridge for breakfast or for a quick, healthy dessert. Semolina can be found in the baking or dessert section of supermarkets.
I love this recipe with a winter fruit salad made with tamarillo and orange, or just use your favourite stewed or canned fruit such as peaches, plums, apricots, pears, apples or berries.
- fine semolina 6 tablespoons
- milk (cow's, soy, or almond) 6 cups
- vanilla essence 1 teaspoon
- mixed spice 1⁄4 teaspoon (optional)
- sugar or honey 2 tablespoons
Winter Fruit Salad
- tamarillos 6, flesh scooped out, diced
- oranges 2, peeled, diced
- sugar 1½ tablespoons
- In a medium to large pot, mix semolina with a few tablespoons of the milk until a paste, then mix in vanilla, mixed spice and the rest of the milk.
- Place over medium heat and stir constantly to avoid lumps forming. It will take about 10 minutes to thicken. Turn off the heat and sweeten with sugar or honey to taste.
- To make the fruit salad, place tamarillos and oranges in a bowl and sprinkle over sugar. Leave for at least half an hour to macerate – it will form its own delicious syrup (you can keep the macerated fruit salad in a container in fridge until ready to use. It will keep for a week)
To serve, spoon some semolina into a bowl and top with fruit salad and a little syrup. Alternatively, serve semolina with stewed or canned plums, peaches or apricots.