Chocolate Semolina Pudding with Hazelnut Meringue
Delicious traditional comfort pudding, proper old school dinners style.
Servings: 6
Calories: 278kcal
Ingredients
For the chocolate semolina
- 600 ml semi skimmed milk
- 100 g Nutella
- 25 g cocoa powder
- 25 g caster sugar (superfine baking sugar) I used some infused with vanilla
- 50 g semolina
For the meringue
- 2 large egg whites
- 80 g caster sugar (superfine baking sugar)
- 25 g finely chopped hazelnuts plus a few extra roughly chopped ones to scatter over the top
Instructions
- Preheat the oven to gas 5 / 190c.
- Pour the milk into the casserole dish and add the Nutella, cocoa powder, caster sugar and semolina. Over a medium heat stir with a silicone spatula or wooden spoon until the ingredients dissolve completely. Allow the mixture to come to the boil then simmer for two minutes stirring all the time.
- Bake the chocolate semolina pudding in the oven with the lid on for 15 minutes then take the casserole out and reduce the temperature to gas 3 / 160c.
- Meanwhile using an electric mixer beat the egg whites to a foam then gradually add the rest of the caster sugar and beat until you have a soft peak meringue. Fold in the finely chopped hazelnuts and use the spatula to spread the meringue over the chocolate semolina pudding.
- Bake for 15 minutes until nicely golden on top, scatter over a few roughly chopped hazelnuts and serve.
Nutrition
Calories: 278kcal | Carbohydrates: 42g | Protein: 8g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 71mg | Potassium: 331mg | Fiber: 3g | Sugar: 32g | Vitamin A: 103IU | Vitamin C: 0.5mg | Calcium: 150mg | Iron: 2mg
