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Pinirulan

11 September 2006

Ingredients

100g semolina
50g coconut treacle
25g desiccated coconut

Method

Roast the semolina to heat it up.

Bring the treacle to the boil then add roasted semolina and grated coconut. Cook gently for 10 minutes. Turn out on to an oiled tray and let set.

To serve

Arrange the sweets on a plate and serve with the wood apple cream. Decorate with caramelised sugar syrup.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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