Creamy Semolina Pudding with Raisins

1. 1 Jam 8 g
2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
3. 3 Sugar 16 g
4. 4 Milk 2.5%pack 930 ml ≈ $0.88 150 ml
5. 5 Semolinapack 700 g ≈ $2.20 30 g
6. 6 Raisinspack 200 g ≈ $2.40 25 g
7. 7 Butterpack 180 g ≈ $1.58 13 g
8. 8 Sunflower oil 6 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cook thick semolina⁵ porridge in milk⁴ with a little water, stirring constantly, for 5–7 minutes. Cool to 50–60 °C (122–140 °F).

2. Separate the egg. Stir in the yolks, sugar, butter⁷, and raisins⁶ to the porridge.

3. Whip the egg whites to stiff peaks and gently fold into the semolina⁵ mixture.

4. Grease a baking dish with neutral oil. Spread half the batter, then layer with jam.

5. Top with the remaining batter and smooth the surface.

6. Bake at 180 °C (356 °F) for 30–35 minutes, until golden-brown and a toothpick comes out clean.

7. Let cool for 10 minutes, slice, and serve with a drizzle of jam on top.