Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
Dietary
Vegetarian
By Matt TebbuttFrom Saturday Kitchen
Ingredients
- handful sour cherries
- handful golden raisins
- 1 tbsp rum
- 1 litre/1¾ pint full-fat milk
- 1 vanilla pod, seeds only
- 125g/4½oz caster sugar
- 100g/3½oz semolina
- 200g/7oz mascarpone
- handful pecans
- handful pine nuts
- handful Iranian pistachios, shelled
- chocolate shavings
Method
Place the sour cherries in a small bowl and cover with just boiled water. Place the raisins in another bowl and coat in the rum. Leave to soak while you make the pudding.
To make the pudding, heat the milk, vanilla seeds and sugar in a pan and bring to the boil. Reduce the heat and gradually sprinkle in the semolina, stirring continuously and whisk over a medium heat until thickened. This will take about 10 minutes. Remove from the heat and stir in the mascarpone.
To serve, add the pecans, pine nuts and pistachios to a hot frying pan and dry fry until aromatic and nicely toasted. Drain the sour cherries and raisins.
Pour the pudding into a serving dish and garnish with the toasted nuts, sour cherries, rum-soaked raisins and chocolate shavings.