Semolina and Chocolate Pudding

, from Issue #56. August, 2015
Photography by Aaron McLean.
Semolina and Chocolate Pudding

This must be one of the easiest chocolate puddings to make and can be jazzed up with any number of garnishes.

Serves: 4


400ml milk
3 tablespoons caster sugar
¼ teaspoon sea salt
4 tablespoons fine semolina
75 grams dark chocolate, chopped
1 teaspoon vanilla extract

crème fraîche or thick plain yoghurt (or use a combination of both)
shaved dark chocolate
pistachios, roasted almonds or hazelnuts
fresh raspberries or cherries


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.