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600 ml/1 pt/2.5 cups milk
175 g/6 oz/1 cup semolina (cream of wheat)
50 g/2 oz sultanas (golden raisins)
100 g/4 oz/0.5 cup caster (superfine) sugar
A pinch of salt
2 eggs, beaten
50 g/2 oz/0.25 cup butter or margarine, plus extra for frying (sauteing)
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Method :
Bring the milk almost to the boil in a saucepan, then stir in 100 g/4 oz
of the semolina and cook over a low heat, stirring, for 2 minutes. Add the
sultanas and continue to cook for a few minutes until the mixture is thick
and creamy. Remove from the heat and stir in half the sugar, the salt and
eggs. Pour into a greased 900 g/2 lb loaf tin (pan) and leave to set. When
cold, turn out of the tin and slice thickly. Roll each slice in the
remaining semolina and fry (saute) on both sides in the hot butter or
margarine until golden brown. Drain and serve hot, sprinkled with the
remaining sugar. |