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Semolina pudding

Recipe from: 1/1/1992 12:00:00 AM
Ingredients 9
Servings 4


  • 50
  • 250
  • 7
    vanilla essence
  • 5
  • 40
  • 40
  • 4
  • butter and breadcrumbs or ground almonds for the mould
  • icing sugar


Pour the milk into a microwaveproof bowl and stir in the sugar, semolina and salt. Heat the mixture on full power for about 4 minutes, then turn down to half heat and leave to cook for a further 10 minutes until done. Pour into another bowl, then stir in the butter and leave to cool in a bowl of cold water for 15 minutes. Separate the eggs and whisk the whites to form stiff peaks. Fold the egg yolks and the whisked egg whites carefully into the semolina mixture. Add vanilla essence to taste. To make as a soufflé, grease a soufflé dish or individual dishes with butter, then sprinkle with breadcrumbs or ground almonds. Pour in the semolina mixture. Sprinkle with icing sugar and cook in a preheated oven at 180 ºC for about 30 minutes. Individual soufflés in small dishes will take about 15 to 20 minutes. For the semolina pudding, pour the semolina mixture into a shallow, buttered dish and bake in a preheated oven at 180 ºC for about 15 minutes. Using a large spoon, cut into rounded shapes and arrange in bowls. Both the soufflé and the pudding can be served with caramelised orange or apple slices or with a fruit sauce.

Read more on: starch  |  bake  |  microwave

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