Delicious variation on the traditional semolina pudding, Semolina Pudding with Fruit and Nuts makes a filling winter dessert. Or serve cold as an unusual breakfast dish; prepare it the night before and serve with milk or cream.
1 tablespoon plus
1 teaspoon unsalted butter
1 pint single cream 2 cups light cream
2 oz. semolina
1 teaspoon grated lemon rind
3 oz. sugar
2 teaspoon mixed spice or ground allspice
2 oz. sultanas or seedless raisins 2 oz. slivered or chopped blanched almonds 2 eggs, separated
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 cream over moderate heat. When the cream is hot but not boiling, sprinkle over the semolina and, stirring constantly, bring the cream to the boil. Cook, stirring constantly, for 2 to 3 minutes or until the mixture is thick and smooth.
Remove the pan from the heat and stir in the lemon rind, the remaining butter, 1 ounce of the sugar, the mixed spice or allspice, sultanas or seedless raisins, slivered almonds and egg yolks. Beat until the ingredients are thoroughly combined. Set aside.
In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form soft peaks. With a metal spoon, fold in the remaining sugar and continue to whisk the mixture until it forms stiff peaks.
Using a metal spoon, fold the egg white mixture into the semolina. Spoon the mixture into the prepared dish and place the dish in the oven. Bake for 30 minutes.
Remove the dish from the oven and serve at once, if you are serving it hot, or leave the pudding to cool and chill in the refrigerator until needed.