½ cup (100g) sugar
100g ( ½ cup) raisins
1000 ml (4 cups) milk
2 egg whites
2 egg yolks
1 glass (small) rum
finely grated lemon rind
Heat milk in a saucepan and bring to the boil.
At that moment, sprinkle the semolina into the milk, stirring continuously and keep cooking for about 5 minutes over a moderate heat.
Remove from the heat and cool.
Stir in sugar, lemon rind, raisins macerated in rum and egg yolks.
In another bowl, whisk the egg whites with 1 tablespoon of sugar until they are stiff and fold into the mixture.
Pour the batter into a greased ovenproof dish, sprinkled with ground bread.
Bake in a moderate oven for about 40 minutes.
Rest for a few minutes before turning out. Serve warm.