1389. SEMOLINA PUDDING, A LA BADEN.
INGREDIENTS required:—Twelve ounces of semolina, six ounces of
pounded sugar, eight ounces of butter, eight eggs, a pint of cream, a
table-spoonful of orange-flower-water, two ounces of ratafias and a
little salt.
Mix the semolina with the sugar, the orange-flower-water, half the
butter, two eggs, the cream, and salt, in a stewpan; stir this over a
stove-fire until it boils, then work it perfectly smooth, and keep work-
ing the paste over the stove-fire until it ceases to adhere to the sides
of the stewpan; then withdraw it from the fire, and gradually mix
in the remainder of the eggs and butter, and also the bruised ratafias.
Next, spread the inside of a plain mould with butter, and fill it with
the preparation of semolina; put the bottom of the mould in a deep
saucepan, half fill it with hot water, and place it in the oven to bake
for about an hour and a quarter; when done, turn the pudding out
on to its dish, pour either a fruit or custard sauce over it, and serve.