Serves 4
INGREDIENTS
- 600ml (2 ¼ cups) milk
- 115g (½ cup) caster sugar
- 65g (1/3 cup) semolina
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom
- 90g (½ cup) choc chips
- 2 bananas, sliced
- 1 x 50g pkt flaked almonds
- 80ml (1/3 cup) thickened cream
METHOD
- Preheat oven to 180°C. Combine the milk, sugar, semolina, cinnamon and cardamom in a medium saucepan. Bring to a simmer over medium-high heat. Reduce heat to low and cook, uncovered, stirring often, for 12-14 minutes or until the mixture thickens slightly.
- Meanwhile, spread the flaked almonds on a baking tray. Bake in preheated oven for 3-4 minutes or until light golden.
- Add half the toasted almonds and half the cream to the semolina mixture, and stir to combine.
- Divide the mixture among serving bowls, pour remaining cream over the top with the choc chips, banana and sprinkle with remaining toasted almonds. Serve immediately.
