CookEat Recipe
Semolina Pudding with Fruit Preserves
A warm semolina pudding with small pockets of raspberry and quince preserves enclosed away from the mould edges.
Method
Steps
Step 1
Gather the ingredients: 500 ml whole milk; 130 g semolina; 70 g caster sugar; 25 g butter: 15 g for the mixture and 10 g for the mould; 2 eggs; A pinch of salt; Finely grated zest of 1/2 lemon; 80 g prepared fruit preserves, such as 40 g raspberry preserve and 40 g quince paste or preserve; 15 g fine breadcrumbs for the mould.
Step 2
Bring the milk to a gentle simmer and sprinkle in the semolina while stirring. Cook for about 8–12 minutes until smooth and thick. Stir in the sugar and 15 g butter while the mixture is still hot. Remove from the heat and add the salt and lemon zest.
Step 3
Let cool to lukewarm, then beat in the two whole eggs until thoroughly mixed; this avoids scrambling them in the very hot mixture. Transfer to a shallow bowl and cool promptly until the mixture is cool enough to hold small pockets of preserve without becoming runny.
Step 4
Heat the oven to 165°C. Grease a roughly 1 litre smooth or fluted pudding mould with the remaining butter and coat with breadcrumbs. Add a portion of semolina mixture, dot with small pieces of firm quince paste and little teaspoonfuls of raspberry preserve, then cover with more semolina. Continue in layers, keeping every pocket of preserve at least about 1 cm from the mould walls and finishing with semolina.
Step 5
Bake for about 35–45 minutes until set and at least 74°C in the centre. Rest briefly, unmould carefully and serve warm. Apricot, redcurrant or peach preserve may replace either of the selected preserves, keeping the total modest at about 80 g and placing it in the same enclosed pockets. Cool leftovers promptly, refrigerate at 4°C or colder within 2 hours and eat within 2–3 days.
Step 6
For 8–10 people, double the recipe: use 1 litre milk, 260 g semolina, 140 g sugar, 30 g butter in the mixture, 4 eggs, two pinches of salt, the zest of 1 lemon and about 160 g mixed preserves. Use about 20 g additional butter and 30 g breadcrumbs for a roughly 2 litre mould. Follow the same mixing and enclosed layering method and bake at 165°C for about 50–65 minutes, checking that the centre reaches 74°C, then serve warm.
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