golden semolina pudding
|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|
Pour the semolina into an oven tray or large frying pan, roast over moderate heat or under a grill for 5-10 mins, stirring frequently, until it has turned golden in colour. Keep a close eye to avoid burning it. Remove from the heat and pour into a large saucepan.
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.