Berries and Semolina Pudding

Makes 8 portions

2 pints whole milk

½ orange — zest ½ lemon —

zest 1 vanilla bean — split and pulp removed

1 cup semolina

5 farm fresh eggs — separated

¼lb butter

6oz sugar

4 cups strawberries, quartered, or any other seasonal berry found at the farmers’ market

Preheat oven to 165C/325F/gas 3. In a medium saucepan and over low heat, combine milk, orange and lemon zest, and vanilla bean pulp, and bring to a boil.

Gradually whisk in semolina until mixture thickens. Add yolks and butter. Once butter has melted and is completely incorporated, remove from heat. Transfer batter to a large mixing bowl.

In a separate bowl, combine sugar and egg whites. whisk until soft peaks are formed. Fold egg whites into semolina batter. Butter a 9” x 13” baking pan and dust with semolina. Add pudding. Bake for 30 minutes. Remove pudding from oven and cool until ready to serve.

To serve: Cut pudding into eight portions and top with seasonal berries.