A creamy white powder that is made by sifting the hard part of the wheat from flour.
Uses: It is used to make the traditional British semolina pudding which is a smooth, creamy pudding - the semolina is cooked slowly in milk, sweetened with sugar and flavoured with vanilla and sometimes enriched with egg. Semolina pudding can be served with raisins, currants or sultanas stirred in or with a dollop of jam. Semolina is also the main ingredient for making pasta and can be added to biscuit, cake and bread doughs. The traditional Italian dumplings, gnocchi, can be made with semolina or mashed potato.
To store: Keep in a dry place for up to 1 year.