Steamed Semolina Pudding

Ingredients

• 1 oz. semolina
• 1 egg
• 1 oz. butter or dripping
• ½ pint milk
• 1 oz. soft sugar
• 1 pinch seasoning

Method

1. 1

   Bring semolina and milk to boil, simmer till soft.

2. 2

   Mix in sugar, cool slightly, add yolk.

3. 3

   Grease a mould, pour in mixture, cover, and steam for half an hour.

Nutrition per serving

As published

This recipe was extracted from The school cookery book (1881), page 55. The excerpt below is the record exactly as published.

Steamed Semolina Pudding. — Required: 1 oz. semolina; 1 egg; 1 oz. butter or dripping; pint milk ; 1 oz. soft sugar ; 1 pinch seasoning. milk puddings. 115 ]3rin° the semolina and milk slowly to the boil m a small saucepan, and simmer till soft. Pour the mix- ture into a basin, add the sugar, and allow it to cool a little. Beat the yolk of egg slightly with a fork, and mix it with the semolina (when cool); add the flavouring ; grease thoroughly a basm or trn mould (a plain one is best) ; pour m the mixture. _ Grease a double piece of kitchen paper, and twist it over the top of the basin or mould, and steam 1 slowly for half an hour adding boiling water if the water boils away If a basin is used, steam for three quarters 0t Bread Pudding . — Required: 2 oz. stale bread- crumbs; 1 egg; y2 pint milk; 1 pmch of nutmeg or cinnamon; *4 oz. sugar. • Put the bread-crumbs, milk, sugar, and seasonu & into a stewpan ; simmer for about five minutes ; draw the pan to the side of the fire, to allow the mixture to cool a little. Break the egg into a small pie-dish , beat it well with a fork ; pour the milk and bread in, mixing well with the egg. Bake m an oven or before the fire till it is a golden brown colour Bread and Butter Pudding.— Required-. % lb. stale bread; 1 oz. butter; 1 egg; 1 oz. currants; 1 oz. sugar ; pint milk

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