Name Semolina pudding with redcurrent sauce


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1 lemon
800 m/1 1/2 pints milk
80 g/3 oz semolina
125 g/4 oz sugar
1/4 litre/1/2 pint redcurrent or
blackcurrent dessert sauce
1 cinnamon stick
1 tablespoon potato flour or
arrowroot flour

Preparation. Wash the lemon and peel thinly.
Bring the milk with half the lemon zest to the boil in a heavy-bottomed saucepan and leave to simmer gently for 10 minutes.
• Mix together the semolina and half the sugar in а small bowl. Remove the lemon zest from the milk
and, while stirring, add the semoLina mixture. Continue stirring until the semolina thickens and leave to cook gently over a low heat for another 8 minutes.
• Rinse a 1-litre/2 pint pudding mould in cold water. Pour the semolina mixture into the mould. Allow to cool and then refrigerate for 1-2 hours until set.
• In a saucepan bring the redcurrant sauce with 100 m /З 1/2 fl oz water, cinnamon stick and remaining lemon zest to the boil. Then leave to simmer gently for 10 minutes, stirring from time to time.
• Remove cinnamon stick and lemon zest and dissolve the remaining sugar into the sauce. In a cup blend the potato flour with 1 tablespoon of water until smooth and add to the hot sauce, stirring all the while. Continue stirring until sauce is thoroughly blended. Allow to cool.
To serve. Turn the semolina pudding onto a dish and drizzle a little redcurrant sauce over it. Serve the remainder separately.
Preparation/cooking: approx.
30 minutes
To set: 1-2 hours
Contains per serving: 1458 kJ/345 kcal.
9 g protein, 7 g fat, 61 g carbohydrate
Semolina pudding with almonds. Finely ground 50 g/2 oz almonds in a food processor and stir into the hot semolina together with a
beaten egg yolk. Beat the egg white until stiff and fold gently in lo the nearly cold mixture. Turn into a pudding mould.
4 servings

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