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Baked Semolina Pudding

Pastries - Sweet Open Pies

Milk with almond, almond, sugar, butter and eggs boiled with semolina. Poured into paste-lined dish and baked (Mrs.B)


Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

BAKED SEMOLINA PUDDING.
1369. INGREDIENTS: 3 oz. of semolina, 1-½ pint of milk, ¼ lb. of sugar, 12 bitter almonds, 3 oz. of butter, 4 eggs.
Mode: Flavour the milk with the bitter almonds, by infusing them in it by the side of the fire for about½ hour; then strain it, and mix with it the semolina, sugar, and butter. Stir these ingredients over the fire for a few minutes; then take them off, and gradually mix in the eggs, which should be well beaten. Butter a pie-dish, line the edges with puff-paste, put in the pudding, and bake in rather a slow oven from 40 to 50 minutes. Serve with custard sauce or stewed fruit, a little of which may be poured over the pudding.
Time: 40 to 50 minutes.
Average cost: 1s. 2d.
Sufficient: for 5 or 6 persons.
Seasonable: at any time.




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