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Raisin semolina

Beat the egg into the mixture quickly, otherwise it will start to set.
Watch the topping constantly; once the sugar starts to colour it darkens very rapidly.

ingredients

serves 4 - 6
600 ml (1 pint) milk
40 g (1 1/2 oz) semolina
40 g (1 1/2 oz) seedless raisins
1 egg, beaten
50 g (2 oz) Demerara sugar
1/2 teaspoon ground cinnamon
15 g (1/2 oz) margarine or butter, shaved into flakes
melted margarine or butter, for greasing

method

1. Brush the inside of a 600 ml (1 pint) flameproof dish with margarine.

2. Pour the milk into a heavy-based saucepan and heat gently until just below boiling point. Sprinkle in the semolina and stir until the mixture comes to the boil. Add the raisins, then reduce the heat and cook gently for 15 minutes, stirring frequently.

3. Heat the grill to high.

4. Remove the pan from the heat. Allow the semolina mixture to cool slightly, then beat in the egg, a little at a time. Return the pan to low heat and cook, stirring, for 1 minute.

5. Turn the semolina mixture into the prepared dish and level the surface. Mix the sugar with the cinnamon and sprinkle over the surface of the pudding, then dot with the margarine.

6 Place under the grill for 2 - 3 minutes, until the sugar is melted and bubbling. Serve hot or cold, straight from the dish.

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