Semolina and Jam Pudding: This recipe is drawn from Pellegrino Artusi's La Scienza in Cucina e L'Arte di Mangiar Bene. If you select your jams with care it will be a delightful surprise to your guests.
Prep Time: 1 hours,
Cook Time: 40 minutes
Ingredients:
- 1 pint (500 ml) milk
- 1 cup (130 g) semolina
- 3/8 cup (75 g) sugar
- 1 tablespoon butter
- 2 eggs
- A pinch of salt
- Grated lemon zest
- Several flavors of fruit jam
Preparation:
Cook the semolina in the milk for fifteen minutes, stirring it constantly to keep it from sticking. Add the butter and the sugar while it's still hot, and the salt and the lemon after removing it from the fire. Crack the eggs into the pudding before it cools and mix well. Butter a pudding mold and dust it with bread crumbs, then drop the pudding into it a bit at a time, adding the jams by the piece or the spoonful, depending upon their consistencies. Make sure the jam doesn't come into contact with the sides of the mold, because it would stick, and don't add too much, or the pudding will be cloyingly sweet. Serve it hot after heating it (in a 350 F (175 C) oven) until it sets.Artusi closes with, "The jams I find to be best suited for this pudding are apple and raspberry, though apricot, currant, and peach will also do. To serve eight to ten, double the recipe."
