Semolina Pudding
by Editorial Staff
This dish will greatly help out those who have children who cannot be forced to eat porridge, or voracious husbands who just do not need to be asked to eat. The breakfast issue has now been resolved.
Cook: 40 minutes
Ingredients
- Milk – 2 liters
- Semolina – 1 glass
- Eggs – 3-4 pcs.
- Butter – 100 g
- Sugar- 1 glass
- Rusks – 2-3 tbsp
- Salt
Directions
- Pour cereals into boiling milk in a thin stream and, stirring continuously, cook over low heat for 10-15 minutes. until thickened. Put granulated sugar, salt in the finished porridge and stir.
- Separate the whites from the yolks. Grind the yolks with sugar, and beat the whites into a foam. Add the crushed yolks and whipped whites to the porridge and mix thoroughly.
- Put the prepared mass in a mold previously greased with butter and sprinkled with breadcrumbs, with a layer of no more than 3 mm. Smooth the top, grease with sour cream and bake semolina pudding in a hot oven (175-200 degrees) for 20-25 minutes.
- Serve semolina pudding with sour cream, jam, or sweet fruit syrup.
Enjoy your meal!
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