Semolina Pudding

In a saucepan, bring milk to a boil with salt and grated lemon zest. Add semolina while stirring. Cook for 10 min at low temperature while stirring. Now beat butter in a baking bowl until creamy. Add sugar and egg yolks alternately. Stir until sugar is dissolved and mixture is creamy. Add by spoonfuls to semolina form. Fold in well. Whip egg whites in a saucepan until stiff. Fold into semolina mixture with chopped almonds and raisins. Grease the pudding mold with light butter and sprinkle with bread crumbs. Fill with semolina mixture. Cook in water bath for 90 minutes. Take out. Cool for 10 min. Serve warm.

Menu 4/77

Tip: If you don’t like raisins, just leave them out.

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