Caramel semolina pudding

Preheat the oven to 180°.

Combine sugar and water in a small pan and heat until the sugar dissolves and changes to an amber colour. Pour into a round, 23 cm baking pan. Leave aside to set.
Heat the butter in a saucepan. Add the semolina and fry until it begins to change colour. Remove from the heat and stir in the water, cardamom, almonds and sugar until well mixed.
In a separate bowl, whisk the egg yolks and cream. Add the baking powder.
Beat egg whites to stiff peaks, then stir into the cream and egg yolk mixture.
Combine the egg mixture with the semolina mixture.

Pour into the same baking tray as the caramel. Place in an oven tray, half filled with hot water.
Bake for about 1 hour, or until firm. To check whether the pudding is cooked, insert a skewer. If the batter sticks to the skewer, continue baking until the skewer comes out clean.
Remove from the oven and turn out onto a large round platter. Cut into wedges and serve. Makes 8-10 wedges.

Recipe reprinted with permission of Snowflake.
 
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