with toffee and a big chunk of chocolate heartbreak melting in the middle
2 1/2 cups milk, plus more if desired
1 teaspoon salt
3/4 cup semolina flour
1 1/2 cups sugar
3 tablespoons water
1/4 cup heavy cream
4 milk chocolate chunks, for topping
- Make the porridge. In a medium saucepan, bring the milk to a simmer. Slowly whisk in the salt and flour, swapping the whisk for a wooden spoon once the porridge thickens. Add more milk if desired for a thinner consistency. Keep warm.
- Make the toffee. Combine the sugar and water in a small saucepan over medium-high heat. Cook, swirling occasionally, until a golden brown caramel forms, about 8 minutes. Standing away from the pot so as to avoid any splatters, slowly add the cream to stop the caramel from turning darker. Stir to form a rich, smooth caramel. Cook for another minute, then remove from the heat and let cool for 2 to 3 minutes.
- Portion the warm pudding into 4 breakfast bowls and carefully spoon some of the hot caramel on top of each serving. Place a big chunk of milk chocolate in the center of each bowl. Let the chocolate melt inside.
Quantity: 4 servings