I discovered gateau de semoule on a recent trip to France. Although this translates literally as "semolina cake" it is basically a semolina pudding with added nice things. To keep with the French flavour in this recipe the extra added nice things are a caramel sauce (similar to a creme caramel) and Armagnac soaked prunes. This could easily be substituted for sultanas soaked in Earl Grey Tea or cherries soaked in Kirsch if you fancy - or could of course be left out all together if you are not a fan of dried fruit or dried fruit soaking.
serves 6 people
preparation time: 5 minutes (plus overnight soaking of prunes if using)
cooking time: 35-40 minutes (plus 2-3 hours cooling time)
recipe author: chip butties and noodle soup
100g fine semolina
1 litre milk
1 split vanilla pod (or 1 tsp vanilla extract)
pinch of salt
to make the Armagnac soaked prunes:
- add the prunes to a pan of water to just cover, bring to the boil then turn off the heat, add the Armagnac, cool, cover and leave to soak overnight in the fridge.
- preheat the oven to 170C
- grease your cooking dish (I made 2 medium sized puddings but you could make smaller ones in ramekins or 1 large one).
- add the milk with 50g sugar, the vanilla and a pinch of salt and bring to the boil.
- add the semolina and cook over a gentle heat for about 15 minutes until the semolina is thick and creamy.
- remove from the heat - chop and add your (drained) prunes and beaten egg, stir and leave to one side while you make the caramel.
- add the remaining 150g sugar to a pan with 5-6 tbs water and bring to the boil without stirring - it's ready when the syrup has turned a golden caramel colour. Put your cooking dish (or dishes) in a large baking tin then carefully pour in the caramel.
- add your prepared semolina then top up the baking tin half way with water to make a bain Marie.
- cook in oven for 15-20 minutes - the gateau is done when still slightly wobbly.
- leave to cool before putting int he fridge for minimum 2-3 hours before serving.