Hospitality sweethearts 14 February 2020 The couples who make working together and living together a love story
In this week's issue...Hospitality sweethearts The couples who make working together and living together a love story
Read More
Search
The Caterer

Pinirulan

11 September 2006
Pinirulan

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.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!