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.
