Ingredients

120g wholewheat flour
1 tbsp semolina
180g sugar
700ml water
220g unsalted
1 tbsp flaked almonds, to serve

Method

• Dry roast nuts in a heavy bottomed pan and set aside once you can smell an aroma.  In the same pan, dry roast the semolina and flour on a low heat for about 5 minutes whilst continuously stirring.
• In the same pan; melt the butter. Once the butter has melted, add the flour mixture back to the pan. Keep on low heat. Mix this together to form a paste and continue to stir. 
• In a separate pan heat the water and sugar to form a simple syrup. Allow this to reach boiling point and continue to have a rolling simmer. Remove from heat.
• The flour and butter mixture should now be golden brown. Continue to stir and mix until you can smell a nice aroma, approximately 7/8 minutes. 
• Combine the syrup with the flour mixture. Be careful as the syrup will shock the mixture and it will begin to bubble a lot. Stir continuously whilst adding the syrup and allow it to be absorbed by the mixture. 
• The texture should resemble a very dense liquid form. Continue to cook this for another 3/4 minutes on medium heat. 
• Remove from heat, garnish with almonds, and serve immediately as it is best enjoyed warm!