Semolina Pudding

This pudding is the victim of those not-so-fond memories of school desserts with watery stewed fruit – a pity because, made properly, Semolina Pudding is a rich, warming dish, perfect to end a winter’s meal. And as a change from stewed fruit, why not try it with Raspberry Sauce?

1 tablespoon plus

1 teaspoon butter

1 pint milk

2 oz. semolina

2 oz. sugar

½ teaspoon grated lemon rind

½ teaspoon ground cinnamon

1 egg yolk

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). .With the teaspoon of butter, lightly grease a medium-sized baking dish and set aside.

In a medium-sized saucepan, heat the milk over moderate heat. When the milk is hot but not boiling, sprinkle over the semolina. Bring the milk to the boil, stir-ring constantly, and cook for 2 to 3 minutes or until the mixture is smooth and thick.

Remove the pan from the heat and stir in the sugar, the remaining butter, the lemon rind, cinnamon and egg yolk. Spoon the mixture into the prepared baking dish and bake the pudding for 30 to 35 minutes or until the top is lightly browned.

Remove the dish from the oven and serve at once.

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