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Monday, November 29, 2010

Banana and Semolina Pudding

I am not very good with deserts. Making them not eating them :)  Cakes, pudding etc, need careful measuring and a lot of fussing around compared to  other savory dishes. I only get sweet tooth attacks at certain times and when it comes to entertaining friends I always go for the tried and tested recipes.  We had some bananas  starting to go  alittle black so  I wanted to make a sweet dish.
Didnt want  to make banana fritters. I remembered seeing a banana and semolina recipe in a Flavors magazine ( local food magazine here in malaysia)  and wanted to try it out. Didnt have semolina so under strict instructions and directions ( to the aisle that had semolina ),  sent hubby to the supermarket so he wont  get lost and come back empty handed.

So I made this desert but changed a few things. The  original recipe was called  banana, coconut and suji( semolina) pudding . But the coconut was just a few shavings on top so I decided to  change the topping a little.

Recipe Adapted from Flavors Magazine

For 3 servings

30g, semolina( white semolina) 
250ml milk
30g sugar
a pinch of salt
200g ripe bananas( mashed)
25g cold butter, cut into cubes
1 tsp vanilla essence or use a fresh vanilla bean if you have
2 egg yolks + 1 tbsp milk and beaten

Topping: 1 banana cut into slices, a desert spoon of brown sugar, a little freshly ground cinamon and nutmeg.

1. In a sauce pan, mix semolina and milk till smooth. Stir in sugar and and salt and leave for about 15 minutes

2. Stir in the bananas and then place the pan over a medium low heat and  stir continuosly till it starts to thicken. Add the  butter , a cube at a time, till completely mixed into the semolina mixture.

3. Add the vanilla essence or the seeds of the  vanilla bean.  While continously mixing , drizzle in the beaten egg yolk mixture, Take it off the heat and mix well, you dont to scramble the eggs.

4.Pour into ramekins or a serving plate and set aside to set.

5. Mix the sliced bananas with a little ground cinamon and nutmeg and a desert spoon of brown sugar. Arrange on top of the pudding and place under a hot grill and in the oven and cook till the bananas caramalise about 10- 15 minutes .

Serve hot or cold. 

My hubby loved it, for me it was ok :). ..... You can either mash  the bananas , like I have done or just chop the bananas when adding to the semolina.

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