Easter and chocolate – you can hardly say one without thinking of the other.

But what if chocolate isn't your style, and you're looking for something special for your Easter dessert?

Why not try this sumptuous dessert prepared by Ian McNaught, head chef of the Roman Camp Country House & Restaurant?

Chilled Semolina Pudding with Poached Fruits

Ingredients

For the custard

1 vanilla pod split and scraped

150ml double cream

50ml milk

2 egg yolks

30g caster sugar

For the semolina pudding

1 litre milk

120g semolina

500g caster sugar

2 vanilla pods, split

For the optional shortbread biscuits

125g butter

55g caster sugar

180g plain flour

Method

To make the custard

Bring milk, cream and vanilla pod to the boil. Beat the eggs with sugar in a bowl and pour over the hot cream mixture. Mix well, return to the pan and cook over a low heat, stirring constantly until it thickens. Take off heat and plunge into a pan of iced water to stop the cooking process. Pass the custard through a fine sieve.

To make the semolina pudding

Put the milk, semolina and sugar into a pan, and then add the vanilla pod. Stir gently as the mixture begins to thicken. Take out the vanilla and whisk vigorously until there are no lumps and the mixture is thick. Take off the heat and allow to cool, then add the custard.

To make the optional shortbread biscuits

Beat the butter and the sugar together until smooth and then stir in the flour until it forms a smooth paste. Flour a work surface and roll out the pastry until 1cm thick. Cut into rounds and place on to a greased tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes. Bake in the oven at 190C until golden, around 15-20 minutes. Cool before serving.

To serve

Prepare and chop fruit of your choice. Pineapples and plums work well for this. Spoon the semolina pudding into a Martini glass and arrange fruit in the glass also. Serve with shortbread or your favourite biscuits.

The Roman Camp Country House & Restaurant is situated in the heart of the Trossachs National Park. A traditional Highland retreat on the banks of the River Teith, it's ideal for a romantic getaway and a fabulous wedding venue too. The historic building and 20 acres of secluded gardens are perfect for wedding photos, and for the ceremony itself.

The restaurant itself has been recommended by the AA as one of the top 20 eateries in Scotland and has been awarded the Three AA Rosette Award for restaurant dining. The menus at the restaurant are prepared from locally sourced seasonal ingredients and guests can choose from a host of different menus including a la carte, five-course tasting, afternoon tea or vegetarian menus.