|Coarse semolina||6 Ounce|
Bring the milk to the boil with a pinch of salt and pour it over the semolina.
Leave to stand for 30 minutes, when the milk should be ab- sorbed.
Add sugar and sultanas, and put mixture into a baking dish, in which the butter has been melted.
Bake in a hot oven for 15 minutes.
Turn the browned underside to the top, breaking the pudding as it is turned.
Turn again after a further 15 minutes' cooking and the semolina will be dry and crisp.
Sprinkle generously with a mixture of sugar and cinnamon and serve hot.