Semolina Pudding "Bubert"

Name: Semolina Pudding "Bubert"
Ingredients: 500 ml milk; 100 g semolina; 4 eggs; 4 tbsp sugar; 1 packet vanilla sugar; pinch of salt; 300 g tart apples; 3 tbsp sugar; 1 tbsp raisins

Bubert is a dish from German, Estonian, and Latvian cuisine, made from semolina porridge, whipped eggs, and sugar. You can also add nuts, raisins, candied fruit, or dried fruit to the mix. This semolina pudding is always served with some kind of tart jam, thin fruit jelly, or another sauce — the key is that it should be sour or sweet-and-sour to complement and highlight the flavor of the pudding. I served the pudding with a tart apple sauce. It's also great with sour cream — equally delicious.

Ingredients:

500 ml milk
100 g semolina
4 eggs
4 tbsp sugar
1 packet vanilla sugar
pinch of salt
Sauce:
300 g tart apples
3 tbsp sugar
1 tbsp raisins

How to cook semolina pudding "Bubert"

Make the sauce. Peel the apples and cut them into small cubes. Place in a saucepan, add the sugar, and pour in one-third of a cup of water.

Simmer over low heat for 5–10 minutes until the apples are soft. Turn off the heat and stir in the raisins. Let the sauce cool completely. If desired, blend the sauce with an immersion blender for a smoother consistency.

Make the semolina pudding. Pour the milk into a saucepan, add the sugar, vanilla sugar, and salt, and bring to a boil.

While stirring continuously, pour the semolina into the boiling milk in a steady stream.

Cook for 1–2 minutes, continuing to stir. The porridge will be quite thick; let it cool until just warm.

Separate the eggs into whites and yolks. Beat the whites into a light, airy mixture with firm peaks.

Add the yolks to the semolina porridge and beat with a mixer until smooth.

Fold in the beaten egg whites in batches, gently folding from the bottom up each time.

Transfer the mixture to a greased baking dish. Place in an oven preheated to 200°C. Bake for approximately 25–30 minutes or until a toothpick comes out clean.