SEMOLINA AND CANDIED FRUIT PUDDING known in Italian as Budino di semolino e canditi.
Put 840 ml / 3.5 cups / 1.5 pints of milk in a saucepan, bring to the boil and sprinkle in gradually 200 g / 7 oz of semolina, stirring continuously. Cook for 3 or 4 minutes, then pour the mixture in a basin and stir in 55 g / ¼ cup / 2 oz. of butter and 4 tablespoons of sugar.
When cool, add, one by one, the yolks of 5 eggs (reserving the whites) and 1 whole egg, and a little finely grated lemon-peel.
Put a good handful of sultanas in a basin with chopped mixed candied peel and fruit, and moisten with a wine-glass of rum and let stand for 20 minutes or longer, till the rum is almost absorbed.
Beat the 5 whites of egg to a stiff froth and add them carefully to the semolina mixture, then add the sultanas and candied fruit and the rum. Mix thoroughly.
Butter a large and deep plain mould and sprinkle it with sugar. Pour the mixture into the mould, filling it only three-quarters full.
Put in a moderate oven (325F / 170C / Gas Mark 3) and cook for about 45 minutes. This pudding can be eaten either hot or cold, and served with a sauce consisting of either apricot or strawberry jam, diluted with a few tablespoons of boiling water.