Semolina Pudding

Serves: 12
Time: 1 hour
Recipe by: Adrian Richardson, Good Chef Bad Chef

1.5L full cream milk
½ cup sugar
Pinch ground cardamom
½ cup honey
2 tsp vanilla extract
180g cups semolina
250g salted but ter, melted
1 packet filo pastry

Icing sugar to dust

Preheat oven to 180°C

Put milk, sugar, cardamon, honey and vanilla in a saucepan. Whisk over medium heat until the sugar has dissolved and milk comes to boil. Slowly add semolina to the milk while whisking. Whisk to bring together then stir with a wooden spoon as it thickens, turn the heat down if its too hot. Pour into a large baking dish.

Brush 1 sheet of filo at a time, scrunch into a ball and place on top of the pudding. Repeat until all of the pastry has been used.

Place in the oven and bake for 25-35 minutes or until the pastry is golden brown. Dust with icing sugar to serve.