Another way of serving Griesspudding (semolina or Cream of wheat pudding). Just increase the Griess portion by adding an extra tablespoon to your pudding base (recipe), grease a small mould or fluted tin with a little butter and pour the warm pudding mass into your chosen receptacle. This one here, I believe, might be a remnant of my childhood baking set.
Leave the pudding to set for a few hours or better keep it in the fridge overnight. Warm the tin with a little warm water (either bathe the mould in it or pour a little warm water over the sides) and loosen the top. Turn it over and place on a plate. It should come out eventually, maybe it needs a few smacks. Doesn’t it look pretty?