Heat a large saucepan until hot, add the corn oil and continue to heat until hot. Pour in the semolina and cook, stirring all the time, for 5 minutes until lightly toasted. Pour on the hot water, continuing to stir and bring to the boil. Turn the heat down and simmer for a few minutes before adding the remaining ingredients, continuing to stir all the time. Cook for 10 minutes until thickened and all the liquid is absorbed.

Spoon into 8 lightly oiled ramekins or dariole moulds. Allow to cool slightly before placing in the fridge to chill, preferably overnight. Turn out onto a plate and serve garnished with walnut halves. Note: cream is sometimes served with this dish.

Per serving: 321 Calories (kcal); 26g Total Fat; (69% calories from fat); 8g Protein; 19g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 1 Other Carbohydrates