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Semolina Pudding

A rich pudding, that when cooked badly, will remind school children of school meals – but when cooked well, is excellent with Raspberry Sauce of Fruit Compote.

Key Features

  • Suitable for Vegetarians

Ingredients

2 tablespoons (30ml) plus 2 teaspoons (10ml) Butter
1½ pint/750ml Milk
3 oz/90gr Semolina
3 oz/90gr Sugar
1 teaspoon (5ml) Grated Lemon Rind
½ teaspoon (2ml) Ground Cinnamon
2 medium Egg Yolks

Equipment needed: a medium to large pudding basin – a Pyrex bowl is ideal

Method

Heat the oven to 350F/180C/Gas 4.
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Smoother the bowl with the 2 teaspoons of butter.
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Heat the milk, until it's hot - but not boiling.
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Remove from the heat and stir in the semolina.
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Return to the heat, and carefully bring the milk to the boil, stirring constantly and cook for a few minutes, until the mixture is smooth.
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Remove the pan from the heat, and stir in the butter, cinnamon, sugar and egg yolk.
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Transfer the mixture to the prepared bowl and bake for 35-40 minutes - when the top should be golden.

Serve at once. With Raspberry Sauce (q.v) or Fruit Compote (q.v.) - or just a big dollop of good jam!

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