Semolina custard cream with cherry jam

Semolina custard cream with cherry jam

You may not have tried something like this before, but it really is a wonderful pudding. Creamy semolina custard is topped with spoonfuls of cherry jam, a culinary obsession in Romania. 

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  • Serves4
  • CourseDessert
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

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  • 600ml whole milk
  • 50g caster sugar
  • 25ml clear honey
  • 75g Essential Semolina
  • 2 British Blacktail Medium Free Range Egg yolks
  • 35g unsalted butter, cubed
  • 2 tsp vanilla extract
  • 4 tbsp Waitrose Morello Cherry Conserve
  • 1 unwaxed lemon, zest


  1. In a large pan, bring the milk, sugar and honey to the boil. Whisk in the semolina and cook for 4-5 minutes over a medium heat, stirring, until the liquid is completely absorbed and the semolina looks smooth and thick. Remove from the heat, add the egg yolks and whisk vigorously to incorporate them as quickly as possible.

  2. Return the pan to the heat for another minute, add the butter and whisk until melted. Turn off the heat, stir in the vanilla extract and divide the pudding between 4 bowls. Spoon over the jam and sprinkle with the lemon zest to serve.

And to drink...

Hearty, creamy dishes need a white that’s smooth and dry yet fruity, like this Patricius Tokaj Dry Furmint, Hungary. Expect flavours of quince and orchard fruit plus refreshing citrus and spice.

If you prefer red, Waitrose Blueprint Pinot Noir, Romania is a fresh, elegant wine full of cherry, raspberry and hints of ripe strawberry.


Typical values per serving when made using specific products in recipe


1,595kJ/ 380kcals



Saturated Fat












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