Griesspudding with raspberries

Griesspudding by the james kitchen
Griesspudding, a photo by the james kitchen on Flickr.
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?

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