1 pt (568 ml) milk
60 ml (4 level tbsps) semolina
1/3 cup (65 g) sugar
5-10 ml (1 -2 level tsps) ground Mixed Spice (All Spice / Pumpkin pie spice)
grated rind of 1/2 lemon
1/3 cup (50 g) currants or sultanas (golden raisins)
2 eggs separated
60 ml (4 level tbsps) semolina
1/3 cup (65 g) sugar
5-10 ml (1 -2 level tsps) ground Mixed Spice (All Spice / Pumpkin pie spice)
grated rind of 1/2 lemon
1/3 cup (50 g) currants or sultanas (golden raisins)
2 eggs separated
method
1. Heat the milk, sprinkle on the semolina, bring to the boil and cook for 2 - 3 minutes, stirring all the time.
2. Remove from the heat and stir in half the sugar, the spice, lemon rind, dried fruit and egg yolks and pour into an ovenproof dish.
3. Whisk the egg whites stiffly, fold in the remaining sugar and pile on top of the pudding.
4. Bake in the oven at 200°C (400°F) mark 6 for 5-10 minutes, until the meringue is lightly browned.
2. Remove from the heat and stir in half the sugar, the spice, lemon rind, dried fruit and egg yolks and pour into an ovenproof dish.
3. Whisk the egg whites stiffly, fold in the remaining sugar and pile on top of the pudding.
4. Bake in the oven at 200°C (400°F) mark 6 for 5-10 minutes, until the meringue is lightly browned.
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