Today for pudding I made a traditional nursery favourite, semolina pudding. I made it the way I always do. Mixed the semolina with milk, brought it to the boil, simmered it for a few minutes then added the sugar. I put it in a buttered dish and baked it in the oven, as we like the golden brown skin on the top.
What happened!!!
When I took it out of the oven it had split into what was, in essence, curds and whey. I used semi skimmed milk as always, the only difference was that the milk was Yeo Valley organic milk.
Do you think that was the cause of it splitting? And if so, why?
To think that London, or anywhere else for that matter, does not belong to any one demographic
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