You can serve the semolina pudding with warm jam as well.
1.
Mix the semolina with the flour and milk until there are no lumps. Then add the grated lemon zest, the raisins and the salt. Cover and leave in the fridge for 5-6 hours.
2.
Separate the egg yolks from the egg-whites and mix the yolks with the sugar until foamy, then add it to the semolina mixture. Beat the egg yolks and add to the mixture.
3.
Melt half of the butter in a large frying pan and add half of the mixture. Leave it on middle-heat until the bottom is done, then, with a wooden spatula break it into 4 pieces, and turn the pieces to fry the top as well. Then break the mixture into smaller pieces and fry until they are done on all sides. Finally take them out on a plate. Add the second half of the butter and of the mixture and follow the same procedure.
4.
Serve hot sprinkled with powdered sugar.
Variations
Juszt Semolina pudding (more quickly to prepare when you have little time)
Ingredients: 3 eggs, 1 cup of flour, 1 full sp of sugar, 1 cup of milk, 1 bit of salt, 30 g of raisin
Soak the raisins into warm water. Mix the egg yolks with the sugar, then add the flour, the milk and the salt. Beat the egg-whites and add them to the mixture. Stir well.
Pour into a buttered baking pan and bake in preheated oven (180°) for about 15-20 minutes until it gets a colour. Take it out, crush it with a fork and add the raisins. Then put it back into the oven for a few minutes.
Serve hot with powdered sugar sprinkled on top.
