Snowflake’s expert baker, Asha Maharaj, bakes a little extra sweetness into Eid-al-Fitr with her take on traditional Eid treats for those looking for something a little sweeter at the end of Ramadan.
Caramel Semolina Pudding
Buttery, caramel sauce and a velvety filling – pure decadence.
Makes 8 – 10 wedges
Ingredients
1 cup sugar
2 tbs water
125 g butter
1 cup Snowflake Wheat Semolina Flour
2 cups hot water
1 tsp ground cardamom
2 tbs flaked almonds
1 cup sugar
2 eggs, separated
1 cup cream
1 tsp baking powder
Method
- Pre-heat the oven to 180°.
- Combine sugar and water in a small pan and heat until the sugar dissolves and changes to an amber colour. Pour into a round, 23cm baking pan. Leave aside to set.
- Heat the butter in a saucepan. Add the semolina and fry until it begins to change colour. Remove from the heat and stir in the water, cardamom, almonds and sugar until well mixed.
- In a separate bowl, whisk the egg yolks and cream. Add the baking powder.
- Beat egg whites to stiff peaks, then stir into the cream and egg yolk mixture.
- Combine the egg mixture with the semolina mixture.
- Pour into the same baking tray as the caramel. Place in an oven tray, half filled with hot water.
- Bake for about one hour, or until firm. To check whether the pudding is cooked, insert a skewer. If the batter sticks to the skewer, continue baking until the skewer comes out clean.
- Remove from the oven and turn out onto a large round platter.
- Cut into wedges and serve.
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