Semolina pudding

Semolina pudding

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
560ml milk
3 tablespoons coarse or fine semolina
15g butter
1 egg, separated
pinch nutmeg
or 1/2 teaspoon lemon zest
1 tablespoon sugar
caster sugar, to dredge

Method

  1. Heat milk, stir in semolina and cook over gentle heat, stirring occasionally, for 5–6 minutes. Remove from heat and beat in butter, egg yolk, nutmeg or lemon zest and sugar. Whisk egg white until stiff and fold into mixture.
  2. Turn into a well-buttered 1 litre ovenproof dish and sprinkle top with caster sugar. Bake in a preheated moderate oven (180°C) for 15–20 minutes or until top is lightly browned and slightly puffy.
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