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Semolina Pudding

4 servings

Ingredients

• 125 g medium-fine semolina flour
• 0.25 l milk
• 50 g butter
• 150 g sifted sugar
• 3 pcs eggs
• 4 pcs bitter almonds, finely crushed

Instructions

1. Boil the milk, carefully sprinkle in the semolina flour while stirring constantly to prevent lumps, and stir until the mixture detaches from the pot.
2. Cream the butter until frothy, stir in the cooled semolina porridge and the remaining ingredients, then lightly mix in the stiff egg whites.
3. Cook the pudding for 1 to 1½ hours and serve with frothy, rum, or red wine sauce.

Modernized from a treasured 19th-century German cookbook.