A chocolate dessert with a twist – combining cocoa, semolina, evaporated milk and vanilla to delicious effect! Taken from a 1942 issue of Women’s Weekly
- 410g can evaporated milk
- 5 level tbsp (60g/2oz) semolina
- 2 level tbsp caster sugar
- 1½ level tbsp cocoa powder, plus extra for dusting
- A few drops of vanilla extract, optional
- Tea or coffee cups
Pour the evaporated milk into a measuring jug and make up to 600ml (1 pint) with water. Put the semolina, sugar and cocoa in a large bowl and mix in about 4tbsp milk to make a paste. Gradually mix in the rest of the liquid. Add vanilla, if you like.
Cook in the microwave on full power for 5 mins, and then stir well. Cook for 3 mins, stir well, and cook for 2 more mins and stir again. Leave to stand for a couple of mins, then pour into the cups. Serve hot or cool, dusted with cocoa powder.
Top tip for making Chocolate cups
This recipe and be prepared ahead and is delicious either hot or cold