Semolina Pudding with Blueberry Compote

At boarding school, semolina pudding was one of my favourites,

so I had to learn how to make it.

This is a gorgeous version,

which can be made with any berries just about,

but blueberries are my favourites.

Ingredients:

600ml milk

60g semolina

Grated nutmeg

20g butter, cut in small cubes

60ml caster sugar

200g fresh blueberries, or frozen if fresh is not available.

60g caster sugar

Method:

Preheat the oven to 150C. Heat the milk in a medium saucepan until lukewarm, then gradually stir in the semolina along with a small grating of the nutmeg, stirring constantly. Tip in the butter and 2 tablespoons of the sugar, then simmer for 10 minutes or until thickened, stirring regularly. Taste and stir in more sugar if needed.

Pour the pudding into 4 buttered ovenproof dishes, such as individual ramekins or small gratin dishes. Sprinkle each with a little more nutmeg and bake for 20 minutes or until a golden crust has formed.

For the blueberry compote: meanwhile, put 60g of the blueberries into a small saucepan with the 60g sugar and 1 tablespoon of water. Simmer on a medium heat for a couple of minutes, stirring occasionally, until the blueberries start to pop. Remove from the heat and leave to cool.

Once cool enough, gently stir in the remaining fresh blueberries. If you are using frozen blueberries, you will need to warm these up a little before adding to the compote.

Spoon a little of the blueberry compote on the puddings and serve.