– Rinse the raisins well, dry on a towel
– Add the salt, part of sugar to the milk, bring to boil. Stir in the semolina. Boil 10-15 minutes until thick, add the butter. Cool.
- Pound the yolks with the rest of sugar and combine with the cooled paste, add the raisins, candied fruits and the vanillin dissolved in warm water. Beat the mixture well and pour the beaten egg-whites carefully
– Butter a pudding form or baking tray, crumb and put the paste filling a form for ¾. Brush the surface with the egg and sour cream and bake at 410oF (210oC) until golden brown
– Cut into portions, put in the plates and dress with the sauce or jam when serving
