Currant Pudding
A rich and traditional Parsi-style pudding featuring a delightful blend of semolina, wheat flour, and sweet currants. This baked dessert combines the nutty texture of semolina with the warmth of cardamom and nutmeg, creating a golden, aromatic treat perfect for tea time. The mixture of butter, milk, and eggs results in a dense, satisfying texture similar to a heavy cake or baked custard.
Ingredients
- 1/2 cup Butter (Originally 1/4 lb (approx 1/2 cup). Can substitute with vegetable shortening if preferred.)
- 2/3 cup Semolina (Soji) (Originally 1/4 lb.)
- 1 cup All-purpose flour (Originally 1/4 lb 'Mill's No. 1 Wheat Flour'.)
- 3/4 cup Dried currants (Originally 1/4 lb.)
- 1/2 cup Granulated sugar (Originally 1/4 lb crushed sugar.)
- 1/2 teaspoon Cardamom powder (Part of 1/2 tola combined spice mix.)
- 1/2 teaspoon Nutmeg powder (Part of 1/2 tola combined spice mix.)
- 1 1/4 cups Milk (Originally 1.25 pasher. Quantity estimated for batter consistency.)
- 2 whole Eggs (Fresh eggs.)
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Instructions
- 1Preheat your oven to 400°F (200°C). Wash the currants thoroughly, wipe them, and ensure they are completely dry.
- 2In a large mixing bowl, combine the semolina and flour. Incorporate the butter into the flour mixture until well combined. Then, add the dried currants, cardamom, nutmeg, and sugar, mixing everything together thoroughly.
- 3In a separate bowl, beat the eggs well with a fork until they are thin and uniform. Add the milk to the beaten eggs and mix vigorously until fully combined into a single liquid mixture.
- 4Pour the egg and milk mixture into the flour mixture and stir well to create a uniform batter. Pour the batter into a pie dish. Bake in the preheated hot oven (400°F/200°C) for about 30-35 minutes or until the pudding is set and golden brown.
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