Semolina Pudding with Berries and Mint
Semolina flour is grainer than traditional flour, which adds a delicious and unique texture to this pudding. The wide array of berries also packs in a substantial dose of vitamins, minerals and antioxidants.
If you can't find gooseberries, feel free to substitute strawberries.
Very finely chop 2 tablespoons of the nuts. Heat the butter in a pan and roast the nuts until fragrant. Stir in the semolina and cook, stirring, over medium heat for 3-5 minutes. Stir in the honey and milk, bring to a boil, reduce to a simmer, cover and cook on low heat for 10 minutes. Rinse the lemon, wipe dry and finely grate the peel. Add the peel to the semolina. Spread the semolina in dessert bowls and refrigerate. Meanwhile, rinse the fruit, hull the strawberries and pat dry. Peel husks from cape gooseberries, leaving husk attached. Halve or quarter the large fruits. Remove the stems from the currants. Squeeze the lemon, then combine the fruit with the juice and sugar.
Spoon the pasta onto pudding, arrange the fruit on top and garnish with mint. Dust with powdered sugar and serve garnished with the remaining cashews.