Ingredients
50g semolina
1 vanilla pod
200ml milk
100ml evaporated milk
300ml double cream
50g sugar
1 tbs butter
Seeds from pomegranate
Half tsp each of ground cinnamon and nutmeg
Serve with serve with more pomegranate seeds, clotted cream and a tiny sprinkling of rose water
Method
1. Warm the milk, cream and vanilla to scalding point
2. Sprinkle in the semolina, stir all the time
3. Add the butter and sugar, cook on low heat for 10 minutes, stirring very often, then add the pomegranate seeds.
4. Pour into a greased and sugared 2pt dish, sprinkle the top with cinnamon and nutmeg
5. Bake at 180C for 30 minutes
6. Spoon a big dollop into a bowl and serve with more pomegranate, clotted cream and a sprinkle of rose water
