CookEat Recipe
Warm Semolina Pudding with Currants and Rum
A warm moulded semolina pudding with small dried currants, rum and lemon zest.
Method
Steps
Step 1
Gather the ingredients: 800 ml whole milk; 150 g semolina; 100 g caster sugar; 100 g small dried currants; 30 g butter: 20 g for the mixture and 10 g for the mould; 4 eggs; 45 ml rum; A pinch of salt; Finely grated zest of 1/2 lemon; 20 g fine breadcrumbs for the mould.
Step 2
Bring the milk to a gentle simmer. Sprinkle in the semolina while stirring, then cook gently for about 8–12 minutes until smooth and thick. Stir in the caster sugar, dried currants and 20 g butter until evenly mixed.
Step 3
Remove from the heat and add the salt and lemon zest. Cool to lukewarm, then lightly beat the four whole eggs and stir them in with the rum. The source lists the ingredients without specifying a separate whipped-white stage; this working method uses the eggs simply beaten.
Step 4
Heat the oven to 165°C. Grease a smooth or fluted pudding mould of about 1.5 litres with the remaining butter and coat with breadcrumbs. Fill with the mixture, leaving some room at the top. Bake for about 40–50 minutes until set and at least 74°C in the centre.
Step 5
Rest briefly before carefully unmoulding and serve warm. For the optional candied-fruit addition mentioned in the source, fold about 20 g finely chopped candied citrus peel into the mixture with the currants, leaving all other ingredients and cooking steps unchanged. Cool any leftovers promptly, refrigerate at 4°C or colder within 2 hours and eat within 2–3 days.
Cooked it? Rate it.
Cooked 0 times