| Ingredients:
200g shelled
pecans or walnuts.
3 cups milk.
3 cups cream.
3/4 cup semolina.
1/2 cup sugar.
1 x 400g can pears in juice.
1 x 400g can peaches in juice.
1/2 cup berries (i.e. blueberries, dried sweetened
cranberries.)
1/2 cup seedless raisins.
1/2 tsp vanilla essence.
1/2 almond essence.
1 tsp cinnamon.
1/4 cup breadcrumbs, sifted several times.
1/4 icing sugar, sifted several times.
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Method:
Grind the nuts up finely in a food
processor. Add the raisins and continue chopping
until in small pieces.
Put milk and cream into a saucepan and bring to
the boil. Add the semolina very slowly, stirring
continuously. Cook for 6-8 minutes or until the
mixture thickens, stirring so the mixture doesn't
catch.
Remove from the heat and add the nut and raisin
mixture, sugar, vanilla and almond essences. Mix
thoroughly.
Drain the juice from the canned fruit and cut
and blend in the food processor. Mix in the berries.
Grease a baking dish and spoon in a layer kasha
mixture, followed by a thin layer of fruit, then
alternating until the final layer of kasha.
Sprinkle the top with the sifted breadcrumbs,
cinnamon and icing sugar combined mixture.
Place in a hot oven and heat until the top browns
but watch that it doesn't burn.
Cool for 15-20 minutes before serving.
Serving
Serve warm, directly from the
baking dish. This rather heavy pudding is traditionally
it is served with fruit syrup or sweet red wine
poured over individual servings, accompanied by
a little coffee or glass of milk on the side.
Serves 6.
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