Cutting Pudding

Cutting Pudding




5 min


15 min


9 slices


5 min


15 minutes


  • 1 liter milk
  • 9 meal spoon semolina
  • 9 tablespoon granulated sugar
  • 1 tablespoon lemon rind rind
  • 1 tablespoon butter
  • 2 tablespoon cocoa

    For the above:

  • 1 piece of chocolate sauce

Key point

Instead of lemon rind, you can also use orange rind. You can even do it purely according to your taste buds. You can do it yourself as you can get ready chocolate sauce on top. The Baton cake mold gives you a more stylish look, but you can also have a different shape of your favorite mold. It would be much better to have a minimum of 1 hour in the fridge, if possible overnight.

How is it prepared?

  1. Take a bowl of milk, sugar, and rice and cook with constant stirring.

  2. When the mixture starts to bubble and boil-like consistency, add lemon peel rinds and butter and mix. Close the gold when the butter melts.

  3. Cover the inside of a baton cake with a stretch film and pour half of the cooked pudding into the mold.

  4. Add cocoa to the other half, mix well and spread on top of the other pudding.

  5. When the pudding in the mold is warmed, place it in the refrigerator and let it rest for a minimum of 1 hour, then turn it over to a service tray.

  6. Lift over the stretch film and serve it with chocolate sauce.


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