Semolina Pudding. No. 3.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (8)
  1. Boil a teacupful of semolina in 1 pint of milk till it gets quite thick, which it should do in 10 or 15 minutes.
  2. Take the stew-pan off the fire, and break in the yolks of 5 eggs (keeping back the whites).
  3. Add 1/2 oz. of chopped peel, 2 ozs. of currants, and about 2 tablespoonfuls of pounded sugar.
  4. Mix all well together, and leave in the pan to get cold.
  5. Whip up the 5 whites to a stiff froth, and add them to the mixture, mix all well together.
  6. Pour it into a buttered “border” mould, such as you use for a Baba, and bake an hour at least in a slow oven.
  7. It should, when turned out, be a nice brown.
  8. Serve with Currant Jelly Sauce (see Sweet Sauces) or with Strawberry Syrup (see Fresh Fruit Syrups, under Jams and Jellies).
Original Text
Semolina Pudding. No. 3. Francesco's. Baked. Boil a teacupful of semolina in 1 pint of milk till it gets quite thick, which it should do in 10 or 15 minutes. Take the stew- pan off the fire, and break in the yolks of 5 eggs (keeping back the whites). Add ½ oz. of chopped peel, 2 ozs. of currants, and about 2 tablespoonfuls of pounded sugar. Mix all well together, and leave in the pan to get cold. Whip up the 5 whites to a stiff froth, and add them to the mixture, mix all well together, pour it into a buttered “border” mould, such as you use for a Baba, and bake an hour at least in a slow oven. It should, when turned out, be a nice brown. Serve with Currant Jelly Sauce (see Sweet Sauces) or with Strawberry Syrup (see Fresh Fruit Syrups, under Jams and Jellies).
Notes
—