1 cup water
1 cup milk
3/4 cup granulated sugar
1 and 1/2 cup semolina flour ( 25 tbsp)
1 can blueberry pie topping
1/2 cup grated walnuts
12 whole walnut kernels
In a medium saucepan over medium heat, combine 1/2 cup water, 1 cup milk and 3/4 cup sugar. Add the semolina flower to the other 1/2 cup water and stir thoroughly.Bring to a boil the reduce the heat to low and stir in the semolina, a little at a time, until mixture is thick and smooth.Continue to stir until mixture has progressed from creamy to thick.
Place the mixture in a muffin pan, then add a whole walnut kernel in the middle while the mixture is still hot. Leave it in the refrigerator for at least 2 hours. Then turn the muffin pan upside down, take each semolina pudding, place in a plate, top with a blueberry ( you can use another jam or pie topping) and sprinkle grated walnuts on top.