Creamy semolina pudding
Preparation Time: 20 Minutes
Cook Time: 30 minutes
Serves: Serves 4 - 6
Creamy semolina pudding
Ingredients
750ml milk
125ml (100 g) sugar
1ml salt
5ml grated lemon rind
200ml (135 g) Snowflake semolina
2ml lemon essence
30ml butter or margarine
15ml smooth apricot jam
5ml cinnamon sugar (page 94)
4 extra-large eggs, separated
Method
- Heat milk, sugar, salt and lemon rind in a medium, heavy-based saucepan.
- Whisk egg yolks and semolina together. Add a little of the heated milk mixture to egg mixture and mix well. Pour back into saucepan. Bring to boil, stirring constantly. Simmer for a few minutes, remove from heat and add lemon essence.
- Beat egg whites until soft peak stage. Gently fold egg whites into semolina mixture, using a metal spoon. Spoon mixture into a large, greased ovenproof dish. Dot with butter and jam and sprinkle with cinnamon sugar.
- Bake in a preheated oven at 180 °C for about 30 minutes. Serve warm
