Milk semolina pudding
Ask Hungarians what they ate in the nursery or at the school canteen and tejbegríz comes up again and again: semolina cooked slowly in sweet milk until it is thick, smooth and comforting, then dusted with cocoa sugar or cinnamon sugar while it is still steaming. It is a supper for small children, a quick breakfast on a cold morning and the thing grown-ups make when they feel unwell. Some families add a spoon of jam or a knob of butter on top. Where most people go wrong is tipping the semolina in all at once, which makes lumps; rain it in slowly while you whisk. Chef's tip: take it off the heat when it is still slightly looser than you want, because it keeps thickening as it cools in the bowl.
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