butter for greasing
2 cups (500 ml) milk
75 g semolina
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
a few drops vanilla essence
2 eggs
2 tbls single cream
2 cups (500 ml) milk
75 g semolina
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
a few drops vanilla essence
2 eggs
2 tbls single cream
for the decoration
6 canned apricot halves
250 ml apricot syrup from can
1 strip angelica
3 glace cherries
2 tsp chopped almonds
250 ml apricot syrup from can
1 strip angelica
3 glace cherries
2 tsp chopped almonds
method
1. Butter a 750 ml timbale mould or 6 small dariole moulds.
2. Heat the milk, sprinkle in the semolina, stirring all the time, and simmer for 10-15 minutes until it is cooked. Cool slightly.
3. Add the sugar and vanilla essence.
4. Separate the eggs, and stir the yolks into the mixture.
5. Beat with an electric or rotary whisk until it is nearly cold.
6. Whisk the egg whites until just stiff, and fold into the mixture with the cream.
7. Three-quarters fill the timbale mould or small moulds with the mixture.
8. Cover with greased greaseproof paper or foil.
9. Steam a large mould for about 45 minutes and small moulds for 30 minutes or until set.
10. Meanwhile, heat the apricots between 2 plates over simmering water.
11. Boil the apricot syrup until well reduced.
12. When the pudding is cooked and set, turn out on to a hot dish and decorate with halved apricots, angelica, glace cherries and chopped almonds.
13. Pour the syrup round and serve.
2. Heat the milk, sprinkle in the semolina, stirring all the time, and simmer for 10-15 minutes until it is cooked. Cool slightly.
3. Add the sugar and vanilla essence.
4. Separate the eggs, and stir the yolks into the mixture.
5. Beat with an electric or rotary whisk until it is nearly cold.
6. Whisk the egg whites until just stiff, and fold into the mixture with the cream.
7. Three-quarters fill the timbale mould or small moulds with the mixture.
8. Cover with greased greaseproof paper or foil.
9. Steam a large mould for about 45 minutes and small moulds for 30 minutes or until set.
10. Meanwhile, heat the apricots between 2 plates over simmering water.
11. Boil the apricot syrup until well reduced.
12. When the pudding is cooked and set, turn out on to a hot dish and decorate with halved apricots, angelica, glace cherries and chopped almonds.
13. Pour the syrup round and serve.
serving amount
serves 6
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