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Semolina Pudding

Puddings and Sweet Deserts

Semolina grains boiled with milk until soft. Usually served with jam.

Semolina pudding appears in English cookbooks from the beginning of the 19th Century, always as a semi-set desert with egg just as it is still prepared in France, Italy or Bohemia. The, now usual, plain semolina, sugar, milk soft version seems to have been popularised during WW2.

Semolina is those hard portions of wheat which resist the action of the millstones, and are collected in the form of rounded grains.

Original Receipt from 'A Plain Cookery Book for the Working Classes' by Charles Elmé Francatelli (Francatelli 1846)

Put half a pound of semolina in a stewpan with six ounces of sugar, four ounces of butter, a grain of salt, pint of milk ,a tablespoonful of orange flower water and a few ratifias; stir this over the fire until it thickens, and keep stirring on the fire until it ceases to adhere to the sides of the stewpan, it must then be removed from the fire, and after having vigorously worked in six whole eggs spread the inside of a plain mould with butter, fill the mould with the preparation, and steam the pudding in the usual way by placing it upon a plate turned upside down in a stewpan and surrounded with about three inches of boiling water, the lid must be put close and the water kept on the gentle boil so as to produce a continuous supply of steam with which to cook the pudding through, this will require about an hour, and when done turn the pudding out on its dish, pour some custard whip No 93 or some fruit sauce No 96 over it and serve.
Note All kinds of farinaceous substances treated in this manner make excellent puddings

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