I desserts better people do not have time, like this Pudding Neapolitan adapted from “Science in the Kitchen and the Art of Eating Well”, nineteenth-century cookbook written by success Pellegrino Artusi.
If you want to try, the procedure can be found below.
“Cook the semolina in three glasses of milk, making sure that fails too hard.
Withdrawn from dosatelo fire with sugar, a pinch of salt and the smell of lemon zest; when it is not hot, add three egg yolks and two clear, mix well well well.
Take a copper pan of middle size, grease it with butter or lard and line of a coarse puff pastry a shield.
Pour into pan a third of semolina and spread over the same, at some distance from each other, small pieces or teaspoons of various canned fruits, what would raspberries, quinces, apricots, etc.; ponetene over this first layer a second and a third of said canned always rifiorendoli.
Coat the above the pudding with a sheet of the same pasta and moisten the edges with a finger dipped into the water because sticking together.
Give him some ornamented, doratelo with egg yolk and bake in the oven.
When the misshapen, sprinkle with powdered sugar and serve cold.
At preserves you can replace raisins and candied chopped” (Photo gives: lacucinaeconomica.blogspot.it).