Semolina and Chocolate Pudding
Photography by Aaron McLean.
This must be one of the easiest chocolate puddings to make and can be jazzed up with any number of garnishes.
Serves: 4
INGREDIENTS
400ml milk
3 tablespoons caster sugar
¼ teaspoon sea salt
4 tablespoons fine semolina
75 grams dark chocolate, chopped
1 teaspoon vanilla extract
Toppings
crème fraîche or thick plain yoghurt (or use a combination of both)
shaved dark chocolate
pistachios, roasted almonds or hazelnuts
fresh raspberries or cherries
METHOD
Put the milk, sugar and salt in a medium saucepan and bring to the boil. Gradually drizzle in the semolina, whisking constantly and bring to the boil. Reduce the heat and simmer for 3 minutes, stirring constantly. Remove from the heat and whisk in the chocolate and vanilla until smooth.
Spoon into serving dishes or glasses and cool.
Add your desired toppings and serve while still a little warm or at room temperature.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!