Semolina casserole with nuts and candied fruit

Name: Semolina casserole with nuts and candied fruit
Cook time: 1 h
Total time: 1 h
Yield: 9
Ingredients: 1 l Milk; 100 g Sugar; 150 g Semolina; 100 g Walnut kernels; 100 g ground almonds; 250 g Apricot Jam; 200 g candied mixed fruits; 50 g Vanilla wafers (ice cream wafers); 7-10 Tbsp Almonds and red cherries

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 9

1 l Milk
100 g Sugar
150 g Semolina
100 g Walnut kernels
100 g ground almonds
250 g Apricot Jam
200 g candied mixed fruits
50 g Vanilla wafers (ice cream wafers)
7-10 Tbsp Almonds and red cherries

Directions

1
Bring milk and sugar to the boil. Slowly stir in the semolina, stirring continuously. Leave to swell for five minutes over a low heat. Finely chop the walnuts. Add almonds and walnuts to the semolina.
2
Bring jam and two tablespoons of water to the boil and pass through a sieve. Fold the candied fruit into the jam, except for some for decoration. Put semolina pudding and candied fruit in layers in a high, greased casserole dish (1 1/2 litre capacity).
3
The last layer should be semolina. Finely crumble the vanilla wafers and spread them on the semolina casserole. Bake the casserole in a preheated oven (electric: 175 °C/ gas: level 2) for about 30 minutes until the surface is golden brown.
4
Decorate with the remaining candied fruit, cherries and almonds.