Lemon Semolina Pudding Recipe

How to make it

---

• .
• Preheat the oven to 350°C.
• Lightly oil six ½-cup (125 ml/4 fl oz) soufflé dishes.
• Line the base of each dish with baking paper.
• Pour the milk, semolina and sugar in a saucepan and bring to a boil, stirring constantly.
• Reduce the heat and stir for 1 more minute.
• Remove from the heat and stir in the vanilla extract and lemon zest.
• Cover the surface of the mixture with plastic wrap to prevent a skin forming, and cool.
• When cooled, stir in the beaten egg.
• Spoon the mixture into the prepared dishes and place them into a baking pan with enough boiling water to reach halfway up the sides of the dishes.
• Cover loosely with a large sheet of foil.
• Carefully slide the pan into the oven and poach the puddings for 15 minutes, until set.
• Remove the puddings from the pan of water.
• Run a knife around the puddings, turn out onto serving plates and remove the piece of baking paper.
• Meanwhile, puree most of the berries with the icing (confectioner’s) sugar.
• (Reserve some whole berries for decoration if desired).
• Thin the coulis with white apple juice.
• Pour the coulis around the puddings, and decorate with slivers of lemon peel or whole berries (optional).