Name: Semolina and raspberry pudding
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 20 gram butter, plus 50 g extra, chopped; 1 litre (4 cups) milk; 1/2 cup caster sugar; 1 tablespoon finely grated lemon zest; 3/4 cup fine semolina; 3 eggs, at room temperature, separated; 1 1/2 cup frozen raspberries, thawed (can use fresh); whipped cream, to serve

Ingredients

20 gram butter, plus 50 g extra, chopped

1 litre (4 cups) milk

1/2 cup caster sugar

1 tablespoon finely grated lemon zest

3/4 cup fine semolina

3 eggs, at room temperature, separated

1 1/2 cup frozen raspberries, thawed (can use fresh)

whipped cream, to serve

Method

1.Preheat oven to 180°C/160°C fan forced. Grease a 1.5-litre (6-cup) ovenproof dish with butter.

2.Place milk, sugar and zest in a large saucepan over moderate heat. Cook and stir for 2 minutes or until sugar dissolves. Bring to the boil.

3.In a slow steady stream, whisk semolina into milk mixture. Whisk and cook for 2 minutes or until thickened. Remove pan from heat. Add extra butter; stir until melted and well combined. Transfer to a large heatproof bowl; stand for 15 minutes to cool slightly, stirring often to release heat. Add egg yolks; stir until well combined and smooth.

4.Using an electric mixer, beat egg whites in a large, clean dry bowl until firm peaks form. Fold into cooled semolina mixture. Pour mixture into prepared dish; level top. Sprinkle with raspberries. Bake for 35 minutes or until mixture is golden brown and puffed. Serve warm with cream.

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Ingredients

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