Monday, November 29, 2010
Banana and Semolina Pudding
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)
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.