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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.
If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.
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
Heat the oven to 350F/180C/Gas 4.
Smoother the bowl with the 2 teaspoons of butter.
Heat the milk, until it's hot - but not boiling.
Remove from the heat and stir in the semolina.
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.
Remove the pan from the heat, and stir in the butter, cinnamon, sugar and egg yolk.
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!