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


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