For the Pudding:
▢ 1 ltr milk (warmed)
▢ 12tbsp sugar
▢ 8tbsp semolina
▢ Pinch of cinnamon
▢ Half tsp vanilla essence

Filling:
▢ Chopped walnuts – enough for a layer
▢ Cinnamon to taste
▢ Sugar to taste

Caramel:
▢ 1 tbsp of sugar
▢ A little water
▢ Use a heatproof bowl for moulding.

1. Prepare the filling by mixing chopped walnuts, cinnamon and sugar, to taste.
2. Cook the pudding by mixing all ingredients in a pot and stirring almost continuously until it boils and thickens. The process will be faster if you start with warm milk – not too hot, or mixture will be lumpy.
3. Prepare the caramel in the bowl (I use a pyrex bowl) by heating up the sugar and water until it caramelises. Let cool for a couple of minutes.
4. Pour half the semolina mixture into the bowl on top of the caramel – it might bubble up dramatically, which is fine.
5. Sprinkle over the walnut mixture, topped by the rest of the semolina.
6. Cool in fridge for about three hours, or overnight.
7. Turn over to a plate before serving.