Semolina Pudding (with Caramel Sauce)

Ingredients

• One pint of milk
• Two teaspoonfuls of cream
• Four dessertspoonfuls of semolina
• Vanilla essence
• Two eggs
• Two ounces of loaf sugar
• Two ounces of butter

Method

1. 1

   Put the milk into a saucepan, set it on the fire; when it boils, add the semolina, and stir till thick; then take it off, and stir into it the eggs lightly beaten, the butter, cream, and sugar to taste; add a few drops of vanilla or lemon essence if liked.

2. 2

   Put two ounces of loaf sugar into a copper or tin saucepan, with enough water to cover it, and boil till it is a rich brown colour, then pour it into the tin or mould; when it is quite cold, put in the mixture, and steam for an hour and a half.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 34. The excerpt below is the record exactly as published.

SEMOLINA PUDDING (with Caramel Sauce) Ingredients One pint of milk. Two teaspoonfuls of cream. Four dessertspoonfuls of semO' Sugar. lina. Vanilla essence. Two eggs. Two ounces of loaf sugar. Two ounces of butter

Cook this with the app: pantry check, scaling, and the assistant.