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Almond semolina pudding
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School dinners aren't quite the same as they used to be. Show your kids the types of meals you used to get with a bit of semolina pudding. This is a dairy free version, and has added almonds for extra crunch. Tastes best hot and served with jam.
: 10 minutes
: 33 minutes
: 4 servings
1 pint almond milk
20g flaked almonds
½ tsp ground nutmeg
½ tsp ground cinnamon
Pre-heat oven to 200 ༠C/ 180 ༠C fan/375 ༠F/5 Gas.
Mix the semolina and sugar in a saucepan, the gradually stir in the milk.
Bring to the boil, and simmer for three minutes.
Pour the semolina into a baking dish and scatter the almonds on top.
Season with a pinch of cinnamon and nutmeg.
Bake in the oven for thirty minutes, then allow to set.
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