This is a feather-light steamed pudding flavoured with honey. Remember that the flavour of the honey will be foremost so use orange blossom or acacia honey for a change.
1 oz. plus
2 teaspoons butter
6 fl. oz. milk
1 oz. semolina
4 fl. oz. clear honey grated rind of
½ teaspoon ground cinnamon
3 eggs, separated
5 oz. fresh breadcrumbs
1 teaspoon of the butter, grease a
2-pint pudding basin and set aside.
In a medium-sized saucepan, bring the milk and semolina to the boil over moderate heat. Stirring constantly, cook the mixture for 8 minutes or until it is thick and smooth. Remove the pan from the heat and stir in the honey, orange rind, cinnamon, egg yolks, breadcrumbs and 1 ounce of the remaining butter. Beat the mixture well with a wooden spoon.
In a medium-sized mixing bowl, whisk the egg whites with a wire whisk or rotary beater until they form stiff peaks. With a metal spoon, carefully fold the egg whites into the honey mixture.
Spoon the mixture into the prepared basin.
Fill a large saucepan or the base of a steamer with hot water and bring it to the boil over moderate heat.
Meanwhile, cut out a circle of grease-proof or waxed paper about 4-inches wider in diameter than the rim of the basin.
Grease the paper with the remaining teaspoon of butter. Cut out a circle of aluminium foil the same size as the paper circle.
Put the greaseproof or waxed paper circle and foil circle together, the buttered side of the paper away from the foil and, holding them firmly together, make a 1-inch pleat across the centre. Place the pleated paper and foil circle, foil uppermost, over the basin and tie on securely with string.
Place the pudding basin in the boiling water (the water should come only half-way up the sides of the basin) or on the top part of the steamer. Cover the sauce-pan, reduce the heat to low and steam the pudding for 3 hours, adding more boiling water when necessary.
When the pudding is cooked, lift it out of the water, or remove it from the steamer, and remove the foil and paper circles. Place a warmed serving dish, inverted, over the basin and, holding them firmly together, reverse the two. The pudding should slide out easily. Serve immediately.