Cumquat Semolina Pudding

Cumquat Semolina Pudding
Cumquat Semolina Pudding 

Cumquat Semolina Pudding


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



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