• 5 ounces of semolina
  • 1,5 pt milk
  • 6 eggs
  • 4 ounces castor sugar
  • 1 lemon
  • 3/5 ounce of sultanas
  • 2 small glasses of rum
  • butter
  • cream or Zabajone.

Boil one and a half pints of milk with four ounces of castor sugar, and gradually add five ounces of semolina, boil for a quarter of an hour more and stir continually with a wooden spoon, then take the saucepan off the fire, and when it is cooled a little, add the yolks of six and the whites of two eggs well beaten up, a little grated lemon peel, three-quarters of an ounce of sultanas and two small glasses of rum.

Mix well, so as to get it very smooth, pour it into a buttered mould and serve either hot or cold.

If cold,  put whipped cream flavoured with stick vanilla round the dish; if hot, a Zabajone.