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golden semolina pudding Recipe
|Semolina||350 Gram (coarse grain)|
|Caster sugar||350 Gram|
|Coconut milk||400 Milliliter|
|Free range eggs||2 Large, beaten|
|Groundnut oil||125 Milliliter|
|White poppy seeds||1 Tablespoon|
Calories 492 Calories from Fat 207
% Daily Value*
Total Fat 24 g36.8%
Saturated Fat 11 g54.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 200.5 mg8.4%
Total Carbohydrates 63 g21%
Dietary Fiber 2.5 g10.1%
Sugars 36.4 g
Protein 7 g13.6%
Vitamin A Vitamin C 1.9%
Calcium 3.4% Iron 6.9%
*Based on a 2000 Calorie diet
Add all the other remaining ingredients to the saucepan and mix well with a whisk to avoid lumps. On high heat bring the mixture to a boil, stir continuously. You will notice the mixture beginning to thicken and when you see the first signs of bubbles on the surface, turn the heat down to low.
You need to stir continuously throughout the cooking process. As the mixture becomes thicker, it is hard work stirring so have an extra pair of hands in the kitchen to help.
Continue to cook on low heat for 8-10 mins until the mixture start to clump together, and come away from the sides of the pan easily.
Pour the mixture into a cake tin or an oven proof dish approximately 22 cm in diameter which has been greased with oil then smooth over the surface with the back of a spoon so it is level. Sprinkle the poppy seeds and place under a hot grill for 8-10mins until the top is golden and some cracks appear on the surface. Let it cool completely and serve at room temperature.