Summery semolina pudding with currants

Ingredients for 1 servings:

• 3 eggs
• 6 tbsp sugar
• 6 tbsp flour
• 6 tbsp oil
• 1 ½ tsp baking powder
• 1 packet of vanilla sugar
• 250 g currants
• 1 pack of semolina porridge, approx. 89 g
• 400 ml milk

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 35 minutes

for a 26cm cake tin

For the cake base, beat the eggs and sugar until frothy. Then add the oil. Mix the flour, baking powder, and vanilla sugar and add to the egg mixture. Finally, mix everything with a hand mixer for about 1 minute and pour into a greased 26cm cake tin. Bake in a preheated oven at 175°C fan/convection oven for 15-20 minutes on the middle rack until golden brown. In the meantime, prepare the semolina pudding according to the package instructions, using only 400ml of milk instead of the specified 500ml to ensure the pudding will set. Then chill. Wash the currants and remove the stems. Once the cake base has cooled, pour the semolina pudding on top and scatter the currants over it, ensuring it is well covered. Chill the cake for at least 1 hour to allow the pudding to set.