ReceptnaptárSemolina pudding
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Ingredients
Method
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- Bring the 600 ml of milk to a boil, sprinkle in the 100 ml of semolina, and cook, stirring constantly, for about 5-8 minutes until it forms a thick porridge.
- Remove from the heat, stir in the 20 g of butter, pour into a bowl, and let cool.
- Beat the 6 egg yolks with the 80 g of sugar until fluffy.
- Stir the cooled semolina into the egg-and-sugar foam, and work smooth.
- Whip the 6 egg whites into a stiff foam, and fold gently into the mixture.
- Pour into a buttered, floured pudding mold, cover, and steam over boiling water over low heat for 1 hour, until a skewer comes out clean.
- Turn out while warm, and serve with fruit sauce or vanilla custard.
- To make it as a soufflé instead: pour the mixture into a buttered heatproof dish and bake in an oven at 180 °C for about 30-35 minutes, until the top is a nice golden-brown and slightly risen — serve immediately, while hot.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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