Time for Dessert?

Richard Corrigan always manages to hit the spot when it comes to great food you want to eat. Lasagna made for dinner this evening, and so to his fabulous book The Clatter of Forks and Spoons for some inspiration for afters. The choice...

Raspberries with Semolina
Serves 4

Ingredients


1 litre milk
100g semolina
125g caster sugar
1 vanilla pod, split open lengthways
200ml mascarpone or custard
400g raspberries




Easy to make, the perfect Sunday pudding...


Put the milk, semolina and sugar into a heavy-based saucepan, the scrape the vanilla seeds into the mixture and put the pods in as well. Stir gently and as the mixture begins to thicken, take out the pods and whisk vigourously until there are no lumps left and the mixture is thick.


Take off the heat and allow to cool, then add the mascarpone or custard to taste.


Divide the semolina between four bowls and scatter raspberries over the top. Serve immediately.

The Clatter of Forks and Spoons by Richard Corrigan is published by Harper Collins, £25.