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.
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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!