125 ml milk
25 g semolina
2 eggs
2 tbsp (25 g) butter
100 g honey
grated rind of 1/2 lemon
1/4 tsp ground ginger
150 g stale white breadcrumbs
fat for greasing
25 g semolina
2 eggs
2 tbsp (25 g) butter
100 g honey
grated rind of 1/2 lemon
1/4 tsp ground ginger
150 g stale white breadcrumbs
fat for greasing
method
1. Heat the milk, sprinkle in the semolina, and cook for 10 minutes, stirring all the time.
2. Separate the eggs.
3. Add the yolks to the semolina with the butter, honey, lemon rind, ground ginger, and breadcrumbs.
4. Beat well. Whisk the egg whites until fairly stiff and fold into the mixture.
5. Put into a greased 600-750 ml basin, cover with greased greaseproof paper or foil, and steam gently for 1 1/2-2 hours.
6. Serve with Almond Sauce
2. Separate the eggs.
3. Add the yolks to the semolina with the butter, honey, lemon rind, ground ginger, and breadcrumbs.
4. Beat well. Whisk the egg whites until fairly stiff and fold into the mixture.
5. Put into a greased 600-750 ml basin, cover with greased greaseproof paper or foil, and steam gently for 1 1/2-2 hours.
6. Serve with Almond Sauce
serving amount
serves 5 - 6
rate this recipe
1.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
