Ingredients Jump to Instructions ↓

  1. 500 ml (1 pint) (21/2 cups) milk

  2. 50 g (2 oz) (1/3 cup) semolina

  3. 50 g (2 oz) (1/4 cup) castor sugar

  4. 15 g (1/2 oz) (1 tablespoon) butter

  5. few drops orange essence

  6. 1 egg yolk

  7. 50 g (2 oz) (3 tablespoons) seedless raspberry jelly

  8. 25 g (1 oz) (1/4 cup) flaked almonds

  9. 100 g (1/4 lb) (7/8 cup) fresh raspberries

  10. For the Meringue:

  11. 2 egg whites

  12. pinch salt

  13. 25 g (1 oz) (2 tablespoons) castor sugar

Instructions Jump to Ingredients ↑

  1. Place the milk in a saucepan and bring to the boil.

  2. Add the semolina and bring back to the boil, stirring all the time.

  3. Then simmer for 15-20 minutes.

  4. Add the sugar, butter and orange essence.

  5. Stir in the egg yolk.

  6. Transfer the semolina mixture to a serving dish and spread the top thickly with the raspberry jelly.

  7. Sprinkle with the flaked almonds.

  8. Meanwhile, beat the egg whites and pinch of salt to form a stiff meringue.

  9. Add the castor sugar and beat again until the mixture stands in stiff peaks.

  10. Preheat the oven to 200°C, 400°F,gas6.

  11. Spread the meringue over the pudding and make a criss-cross pattern with a knife on the top.

  12. Bake in the oven for 8 minutes until the meringue is set and golden-brown.

  13. Decorate the top with the fresh raspberries and serve hot.

  14. Tip: If fresh raspberries are not in season, you can use frozen, or substitute canned peaches for the decoration.

  15. Red currants and strawberries make delicious alternatives.

  16. This recipe is based on the traditional Queen of Puddings which uses bread or cake- crumbs instead of semolina.

  17. Alternatively, you can use ground rice which gives a slightly differ- ent flavour and texture.


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