Italian Pudding.
3 1/2 cups milk
1 1/2 cups semolina
1/2 cup sugar
1/2 cup + 2 tablespoons raisins
2 tablespoons butter
4 eggs
3 tablespoons rum
A pinch of salt
Grated lemon zest
Some cooks also add minced candied citron, but too many flavors can spoil
the results. Heat the milk and add the semolina in a thin stream, stirring
constantly to keep it from sticking. Cook it for about fifteen minutes,
then remove the mixture from the fire, let it cool somewhat, and stir in
the remaining ingredients. Transfer the pudding to a ribbed mold that has
been buttered and dusted with bread crumbs, and bake it in a 350 F oven
until it sets. In the absence of an oven, this pudding can be cooked over
the fire (steam it over a double boiler until it sets). Serve hot.
[email hidden]
contact [email hidden]
--
Rec.food.recipes is moderated by Patricia D Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/