I know that many of us have horrific memories of semolina from our childhoods, the thought of it conjures up school dinners and all that was so disgusting about them, but please trust me when I tell you that this delicious Tuscan pudding is so far removed from any horrid school dinner that you will forget why you ever hated semolina. If you like bread & butter pudding, you will love this, it’s my absolute favourite dessert, my comfort food and I must admit I eat the whole lot to myself. What a piggy I am.

 
(Photo was taken by Hubby in Tuscany, Easter 2010)

 
Buon appetito.
 
Serves 10 – 12
 
100g sultanas
4 tablespoons Marsala
1 litre milk
250ml water
150g fine semolina
150g caster sugar
50g butter, plus extra for greasing
grate zest of 1 lemon
4 eggs, separated
fine breadcrumbs for lining the cake tin
 
Preheat the oven to 180c, 350f, gas 4.
 
Soak the sultanas in the Marsala in a small bowl.
 
Put the milk with the water into a saucepan to boil. Just as it comes to the boil, add the semolina in a thin steady stream, mixing continuously with a wooden spoon to prevent lumps forming. Add the sugar, the butter and lemon zest, and cook on a medium heat stirring regularly.
 
When the semolina has absorbed most of the liquid and has the consistency of not-too-stiff porridge (sorry if at this point you are back to thinking about school dinners, trust me, it gets better), remove it from the heat. This should take less than 10 minutes. Mix in a pinch of salt and the sultanas and Marsala. Leave to cool slightly.
 
Whip the egg yolks lightly and add to the semolina, mixing in quickly to avoid scalding them. Whisk the whites to soft peaks and fold thoroughly into the semolina.
 
Butter a 28 x 5 cm (11 x 2in) round or square cake tin. I always use a square tin, as I like mine cut into squares when cooked.
 
Sprinkle with the breadcrumbs to line the tin, shaking away any excess.
 
Pour in the semolina mix. Bake in a bain-marie for 30 – 40 minutes, until the top is lightly crusty and golden. Remove from the oven and let it cool slightly before turning out and flipping over again onto a plate.
 
Now at this point, I just eat it, I love it hot or cold, but at this point my Guru Tessa Kiros would make a chocolate sauce, so here’s the recipe if you fancy it.
 
200g good quality dark chocolate
125ml cream
 
Cut chocolate into slivers and add to the cream in a small saucepan set over a larger saucepan of simmering water, mixing with a wooden spoon to melt. Working quickly, spoon the melted chocolate over the surface of the cooled cake, spreading it evenly over the top and slightly down the sides.
 
Just in case you don’t know :
bain-marie |ˌban məˈrē|noun ( pl. bains-marie pronunc. same) a container holding hot water into which a pan is placed for slow cooking.• chiefly Brit. a double boiler.
 
ORIGIN early 18th cent.: French, translation of medieval Latin balneum Mariae ‘bath of Maria,’ translating Greek kaminos Marias ‘furnace ofMaria,’ said to be a Jewish alchemist.