How do I make semolina milk pudding please?
as with all milk ruddings be it rice sago semolina tapioca etc its 2oz of grain to 1 pint of milk i always add sugar to taste after the cooking then its less inclined to catch on the bottom of the pan, pour cold milk and grain into a pan stir and heat it will thicken as it heats up once its bubbling continue on the heat for only a minute you can add a small knob of butter to your semolina to add a silky texture but i like finely grated lemon and/or orange (rind only) no flesh or your pudding will curdle and of course enjoy!!!
