Semolina Pudding. See Semolina for Luncheon, under Sweet
Dishes.
Semolina Pudding. No. 1—Steamed. (Mrs. Thomas.)
2½ tablespoonfuls, not large ones, of semolina and 1½ pts. of
cold new milk are stirred together over the fire, till a minute
or two after it boils, to keep it smooth—stir on in fact till stiff.
It is then taken off, and you add 3 ozs. of butter and 3½ ozs.
of sugar, also the grated rind of a lemon to flavour it.
It must be all but cold before you add 4 yolks of egg, 1 at a
time, and work them well in as for a soufflé.
Then beat up only of the whites in a clean basin to a stiff
froth and keep separate. Line a plain, well-buttered mould with
dried cherries, or with pounded ratafias or sultanas, round the top
and down the sides; then beat the 3 whipped whites well into the
pudding mixture, and pour all into the mould. Steam close
covered for an hour or more—simmer slowly, or it will not turn
out perfect—turn out and serve with German Sauce (see Sweet
Sauces).
This pudding may be made with rice instead of semolina as
follows:—
Wash a teacupful of rice well in water, then swell it fully 2
hours in 1½ pts. of new milk; add the milk gradually, as the
mixture thickens; it must stand quite on the side of the fire; stir
it till it boils, but not after, then proceed as above.