1. Grind the mastica with the teaspoon of sugar until it is a powder. 2. Fry the almonds in a saucepan until they are golden brown. 3. Remove 1/4 of the almonds (to decorate the pudding at the end). 4. Add the semolina to the pan and heat for a minute. 5. Add the water and the sugar and gradually bring to a boil, stirring all the time. 6. When thickened add the mastica and the sugar. 7. When the semolina is ready, it will bubble and be quite thick. 8. Pour the mixture into a greased pudding mould and chill in the fridge for a couple of hours before serving. 9. Turn out onto a plate and decorate with the reserved almonds. ---------------------------------------------------------------------------
Nutrition
Ingredients
