Easy recipe Semolina Pudding With Currants Recipe

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twenty-fiveg (one quarter cup) flaked almonds fifteeng (three teaspoons) butter (Recipes by ingridients butter) one hundred and thirtyg (two/three cup) semolina (Recipes by ingridients semolina) one.one hundred and eighty-fiveL (about four three/about four cups) reduced-fat milk about eightyg (one third cup) caster sugar (Recipes by ingridients sugar) one/two vanilla (Recipes by ingridients vanilla) bean, split lengthways one teaspoon ground cardamom two one/two tablespoons currants one quarter teaspoon ground nutmeg one tablespoon sultanasStep one Preheat oven to about one hundred and eightyC. Semolina Pudding With Currants Recipe. Spread the almonds over a baking tray and toast (Recipes by ingridients toast) in preheated oven for five-seven minutes or until golden. Transfer to a bowl and set aside. Step two Melt the butter (Recipes by ingridients butter) in a medium saucepan over medium heat. Add the semolina (Recipes by ingridients semolina) and cook, stirring, for about four-five minutes or until light golden. Semolina Pudding With Currants Recipe. Transfer to a heatproof bowl. Step three Combine the milk and sugar (Recipes by ingridients sugar) in the pan. Semolina Pudding With Currants Recipe. Use a small sharp knife to scrape seeds from vanilla (Recipes by ingridients vanilla) bean into the milk mixture. Stir in the cardamom. Semolina Pudding With Currants Recipe. Bring to the boil over medium-high heat. Add semolina (Recipes by ingridients semolina) and return to the boil, stirring constantly. Cook, uncovered, stirring, for two-three minutes or until mixture thickens. Step about four Stir in two tablespoons each of almonds and currants. Spoon into heatproof serving bowls and set aside for thirty minutes to cool. Serve sprinkled with the nutmeg, remaining almonds and currants, and sultanas. Semolina Pudding With Currants Recipe.