Semolina and Preserve Pudding

Ingredients

• 1/2 L milk
• 130 g semolina
• 70 g sugar
• 15 g butter
• 2 eggs
• 1 pinch salt
• lemon zest
• assorted fruit preserves

Instructions

1. Cook the semolina in the milk with sugar and butter, adding aroma and salt off the heat, then bind with the eggs while warm.
2. Layer the cooled mixture into a greased, breadcrumbed mould, studding with preserve away from the walls and not too much.
3. Cook and serve hot; raspberry and quince preserves suit best. Double for 8-10.