Semolina pudding with oranges

Ingredients for 4 servings:

• 4 eggs
• 80 g sugar
• 300 g natural yogurt
• 2 packets of vanilla sugar
• 250 g cream
• 150 g semolina, durum wheat
• 3 m.-sized orange(s)
• 2 cl orange liqueur (or orange juice if children are eating)
• 40 g almond sticks
• Fat, for the shape
• Butter, in flakes for topping

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

lavish and inexpensive

Separate the eggs. Beat the egg yolks and sugar with the whisk attachment of a hand mixer until light yellow and creamy. Gradually stir in the yogurt. Add the vanilla sugar, cream, and semolina. Preheat the oven to 180°C. Peel the oranges so that the white inner pith is completely removed. Separate the flesh from the membranes and remove the seeds. Drizzle with the liqueur (or orange juice) and let stand briefly. Grease a baking dish and pour in half of the semolina mixture. Spread the orange segments and half of the almonds on top and cover with the remaining semolina. Sprinkle with the remaining almonds and dot with butter. Bake the casserole in the oven for about 40 minutes. Variations: Instead of oranges, you can also use bananas (4 pieces), cut into thick slices, and drizzle with lemon juice to prevent discoloration. Mix 3 tablespoons of coconut flakes and 4 tablespoons of rum into the semolina mixture and fold in the bananas. Or prepare the whole thing with pineapple, fresh or canned. Also mix 3 tablespoons of pine nuts (toasted light brown in a dry, non-stick pan beforehand) into the semolina. In winter, apples or pears (3 pieces) are also delicious. If desired, drizzle with the appropriate fruit schnapps and mix 3 tablespoons of chopped walnuts into the semolina. If children are eating with you, you can replace the alcohol with fruit juice. It also tastes good with peaches or apricots in summer.