By Cat, Jan 2008 (Photo, right, from Wikimedia Commons)
Semolina is a type of flour made from hard (high-protein) durum wheat. It is not a whole-grain flour because the bran and germ have been removed. It is the gritty, coarse particles of wheat left over after the finer flour has been extracted, and has a distinctly yellow color. Cream of wheat is a similar product, but made from softer wheat varieties than durum.
An American version of this pudding is corn meal mush. But this semolina version is far tastier, flavored with honey and grated lemon & orange zests. In fact, this is a fairly common flavor combination used throughout the Mediterranean; for example, Greek Christmas Cookies (Melomakarona), and Semolina Orange Cake.
This recipe is from A Passion for Vegetables by Anna Gewanter, who says, “It comes from Italy, where it is seldom found in restaurants but very often served at home.” For more about this book, see Beloved Cookbooks.
Ingredients & Equipment:
- 2 Tbsp raisins (or 1 Tbsp dried Zante currants)
- 2 Tbsp rum
- ¾ cup semolina
- 1 ½ cups milk
- 2 Tbsp butter
- 4 tsp raw local honey
- 2 eggs, separated
- 1 whole egg, lightly beaten
- 1 tsp freshly grated lemon zest
- 1 tsp freshly grated orange zest
- small bowls
- 1-quart heavy-bottomed sauce pan
- large mixing bowl
- oven-proof dish about 3″ high
- serving dish (optional)
- Using small bowl, soak raisins or currants in the rum for at least 20 minutes.
- Grate the lemon and orange zests. (If making orange sauce to serve with the dessert, juice the orange).
- Meanwhile, mix semolina with a few Tbsp of the milk.
- Bring remaining milk to a boil. Add the semolina, bring back to a boil, stirring, and simmer for about 5 minutes, stirring constantly.
- Pour mixture into a bowl, and mix in butter and honey. Allow to cool a little, stirring occasionally to quicken the cooling.
- Preheat oven to 375°F, while fruit is soaking and semolina is cooling to lukewarm.
- Mix in 2 egg yolks to the pudding, one at a time. Add beaten whole egg, then soaked fruit and the zests.
- Beat egg whites until they form peaks, then fold into the pudding.
- Grease an oven-proof dish and pour in the pudding without filling pan to the top, as the pudding may puff up a bit while baking.
- Bake 1 hour. Allow to cool at least 10 minutes, then either unmold onto a serving plate, or serve in the baking dish.
- A Passion for Vegetables, by Anna Gewanter; for more about this book, see Beloved Cookbooks