Cumquat Semolina Pudding
Ingredients
110g unsalted butter, plus extra for greasing
1 litre milk
200g castor sugar
4 cardamom pods, cracked with flat side of a knife
1 cinnamon stick
2 star anise
1 tsp aniseed, tied in muslin for easy removal
1 vanilla bean, split and seeds scraped
130g semolina
3 tbsp grated cumquat zest
5 large eggs, separated
Method
Method
Preheat oven to 175C. Butter 10 heat-resistant moulds that can hold about 110ml. In a saucepan, combine milk, sugar, spices, vanilla pod and seeds. Heat slowly, stirring so sugar dissolves until milk is quite hot but not boiling. Sprinkle with semolina and continue stirring for about 8 minutes until it thickens. Remove from heat. Remove vanilla pod and other spices from semolina. Stir in butter and cumquat zest. In a bowl, beat egg yolks with 3-4 tbsp warm semolina then stir into saucepan. In another bowl, beat egg whites to stiff peaks and fold into semolina. Pour mixture into moulds and place in a large baking dish. Fill dish with boiling water about three-quarters up the sides of moulds. Cover dish with foil and pierce all over with knife tip. Bake 45-55 minutes until firm. Can be made 2-3 days ahead and microwaved before serving
Makes 10-12
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